AI-Summary – News For Tomorrow
Recent research suggests the popular sugar alternative, erythritol, may pose hidden health risks. A study indicates erythritol can compromise the blood-brain barrier, potentially allowing harmful substances into the brain. This aligns with observational studies linking erythritol consumption to increased risks of heart attack and stroke, possibly by affecting blood clotting. Unlike artificial sweeteners, erythritol is a naturally occurring sugar alcohol, making it a popular choice in “sugar-free” and “keto-friendly” products. While beneficial for weight management and diabetes, its potential cardiovascular risks raise concerns about the trade-offs of sugar substitution, urging consumers to reconsider its use.
News summary provided by Gemini AI.
Found in everything from protein bars to energy drinks, erythritol has long been considered a safe alternative to sugar.
But research suggests this widely used sweetener may be quietly undermining one of the body’s most crucial protective barriers – with potentially serious consequences for heart health and stroke risk.
A study from the University of Colorado suggests erythritol may damage cells in the blood-brain barrier, the brain’s security system that keeps out harmful substances while letting in nutrients.
The findings add troubling new detail to previous observational studies that have linked erythritol consumption to increased rates of heart attack and stroke.
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This imbalance is a known warning sign of ischaemic stroke – the type caused by blood clots blocking vessels in the brain.
But the sweetener blocked this protective mechanism, potentially leaving clots free to wreak havoc.
The laboratory findings align with troubling evidence from human studies. Several large-scale observational studies have found that people who regularly consume erythritol face significantly higher risks of cardiovascular disease, including heart attacks and strokes.
The findings are particularly significant because erythritol occupies a unique position in the sweetener landscape. Unlike artificial sweeteners such as aspartame or sucralose, erythritol is technically a sugar alcohol – a naturally occurring compound that the body produces in small amounts.
This classification helped it avoid inclusion in recent World Health Organization guidelines that discouraged the use of artificial sweeteners for weight control.
While sucralose is 320 times sweeter than sugar, erythritol provides only about 80% of sugar’s sweetness, making it easier to use in recipes without creating an overpowering taste. It’s now found in thousands of products, especially in many “sugar-free” and “keto-friendly” foods.
Trade-off
Related: Study Reveals How This Artificial Sweetener May Cause Heart Damage
For consumers, the findings raise difficult questions about the trade-offs involved in sugar substitution. Sweeteners like erythritol can be valuable tools for weight management and diabetes prevention, helping people reduce calories and control blood sugar spikes.
But if regular consumption potentially weakens the brain’s protective barriers and increases cardiovascular risk, the benefits may come at a significant cost.
The research underscores a broader challenge in nutritional science: understanding the long-term effects of relatively new food additives that have become ubiquitous in the modern diet.
As scientists continue to investigate these concerning links, consumers may want to reconsider their relationship with this seemingly innocent sweetener – and perhaps question whether any sugar substitute additive is truly without risk.
Havovi Chichger, Professor, Biomedical Science, Anglia Ruskin University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
An earlier version of this article was published in July 2025.
