A new study suggests that erythritol, a low-calorie sweetener used in diet foods, may impair brain blood vessels and increase the risk of stroke.
Erythritol is a common sugar substitute widely used in diabetic-friendly products, protein bars, zero-sugar beverages, and keto food items due to its negligible impact on blood glucose. It’s also naturally produced by the body in small amounts.
Researchers at the University of Colorado, Boulder, found that erythritol exposure increased oxidative stress, disrupted nitric oxide signalling, and reduced the brain’s ability to dissolve blood clots.
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In the latest research published in the Journal of Applied Physiology, scientists exposed human brain microvascular cells to erythritol levels similar to those found in a typical diet soda. They found that reactive oxygen species levels rose by approximately 75 per cent, indicating increased oxidative stress.
They also found that erythritol exposure led to a nearly 20 per cent drop in nitric oxide production, potentially weakening blood vessel dilation. The ability to dissolve clots was also impaired, suggesting a higher stroke risk.
“Our findings show that erythritol disrupts key cellular processes needed to keep brain blood vessels healthy,” said the study’s authors. “While this was an in vitro study, the biological changes we observed match what’s been seen in population-level studies.”
The researchers called for more long-term and clinical research to determine if daily dietary exposure to erythritol poses real health risks, particularly for people already at risk for cardiovascular disease.
