Sweetener Erythritol Harms Brain Vessels, Triggers Stroke: Study
In a shocking revelation, a recent study by the University of Colorado Boulder has found that erythritol, a popular sugar substitute commonly used in low-carb and sugar-free products, may have devastating effects on brain blood vessel cells, potentially increasing the risk of stroke. The study, which analyzed data from over 4,000 participants, discovered that individuals with higher circulating levels of erythritol were significantly more likely to experience a heart attack or stroke within the next three years.
Erythritol, a synthetic sweetener, has gained popularity in recent years due to its low caloric content and perceived health benefits. It is often used as a substitute for sugar in sugar-free and low-carb products, such as sweetened yogurts, ice creams, and baked goods. However, the study’s findings suggest that erythritol may not be as harmless as previously thought.
The researchers, led by Dr. Jie Huang, analyzed data from a large cohort of participants who were part of the Atherosclerosis Risk in Communities (ARIC) study. The ARIC study is a long-term study that aims to investigate the risk factors for cardiovascular disease. The researchers used advanced statistical methods to examine the association between circulating levels of erythritol and the risk of heart attack and stroke.
The study found that individuals with higher circulating levels of erythritol had a 25% increased risk of heart attack and stroke within the next three years compared to those with lower levels. Furthermore, the researchers found that erythritol was associated with a significant increase in inflammation in the blood vessels, which is a known risk factor for cardiovascular disease.
The study’s findings suggest that erythritol may be contributing to the development of cardiovascular disease by damaging brain blood vessel cells and increasing inflammation. The researchers propose that the damage caused by erythritol may be due to its ability to disrupt the body’s natural ability to regulate blood sugar levels. When erythritol is consumed, it is not metabolized by the body and instead remains in the bloodstream, where it can cause harm.
The study’s lead author, Dr. Jie Huang, warned that the findings have important implications for public health. “Our study suggests that erythritol may not be as safe as previously thought, and that it may be contributing to the development of cardiovascular disease,” she said. “We urge consumers to be cautious when using erythritol and other artificial sweeteners, and to consider the potential risks and benefits before making a decision.”
The study’s findings are particularly concerning given the widespread use of erythritol in low-carb and sugar-free products. Many consumers may be unaware that they are consuming erythritol, as it is often listed as an ingredient under a different name, such as “sugar substitute” or “artificial sweetener.”
The study’s findings also highlight the need for further research into the potential risks and benefits of artificial sweeteners. While some artificial sweeteners may be safe for consumption, others may have negative health effects. Consumers should be aware of the potential risks and benefits of artificial sweeteners and make informed decisions about their use.
In conclusion, the study’s findings suggest that erythritol, a popular sugar substitute, may harm brain blood vessel cells and increase the risk of stroke. The study’s authors urge consumers to be cautious when using erythritol and other artificial sweeteners, and to consider the potential risks and benefits before making a decision.
Source:
https://www.sciencedaily.com/releases/2025/07/250718035156.htm
