Study Links Erythritol to Brain Cell Damage and Stroke Risks

Recent research from the University of Colorado Boulder has raised alarms regarding erythritol, a widely used artificial sweetener. The study, published in the *Journal of Applied Physiology* on July 20, 2025, indicates that erythritol may pose significant health risks, including potential brain cell damage and an increased likelihood of strokes and heart attacks.

Erythritol, known for its low-calorie content and minimal impact on blood sugar levels, has been a popular choice for those seeking sugar alternatives, particularly in products marketed to diabetics. However, the latest findings suggest that the sweetener may constrict blood vessels and impair crucial clot formation processes.

The study was led by Professor Christopher DeSouza and graduate student Auburn Berry, who conducted lab experiments exposing brain blood vessel cells to concentrations of erythritol typically found in sugar-free beverages. They observed that these cells exhibited reduced levels of nitric oxide, a vital molecule that helps relax and dilate blood vessels. Concurrently, there were increased levels of endothelin-1, a protein associated with blood vessel constriction.

"If your vessels are more constricted and your ability to break down blood clots is lowered, your risk of stroke goes up," Berry stated in a press release. The research indicates that even a single drink containing erythritol may lead to detrimental effects, raising concerns for individuals consuming multiple products containing this sweetener daily.

The implications of these findings are particularly critical for individuals with diabetes. According to the American Diabetes Association, people with diabetes face double the risk of stroke compared to those without the condition.

Erythritol is classified as a sugar alcohol and is produced through the fermentation of corn. It received approval from the U.S. Food and Drug Administration (FDA) in 2001 and has since been promoted as a healthier alternative to traditional sugar. Popular brands such as Wholesome, Truvia, and Splenda utilize erythritol in their products, which has led to widespread consumer acceptance and use.

In light of these findings, experts are urging consumers to be more vigilant about their intake of non-nutritive sweeteners. Professor DeSouza advocates for individuals to monitor erythritol consumption and scrutinize food labels for this ingredient.

As consumers grapple with the potential health risks associated with erythritol, many are exploring natural sweetener alternatives. Options include raw honey, pure maple syrup, date syrup, coconut sugar, blackstrap molasses, and monk fruit, all of which offer varying health benefits while providing sweetness without the risks associated with artificial sweeteners.

The emergence of these concerns around erythritol highlights an urgent need for further research and consumer education regarding artificial sweeteners and their long-term health effects.

In conclusion, while erythritol has been a favored choice for those seeking to reduce sugar intake, recent studies reveal that it may carry risks that necessitate caution. As research continues to evolve, it remains crucial for consumers to stay informed about the sweeteners they choose and the potential impacts on their health.

**Disclaimer**: The information provided in this article is based on preliminary scientific studies, and individuals should consult healthcare professionals before making significant dietary changes or consuming artificial sweeteners.