Study: Common Sweetener Erythritol Can Impact Brain Cells, Boost Stroke Risk

Erythritol, a common non -nutritious sweetener, is associated with an increased risk of cardiovascular and cerebrovascular events, according to new research from the University of Colorado, Boulder.

Bay and al. Demonstrate that erythritol-at a concentration generally contained in a stallion drink available in artificially trade-negatively affects the oxidative stress of brain microvascular endothelial cells, activation of ENOS and non-production production, expression and-1 and release of T-P in vitro. Image credit: Tafilah Yusof.

Erythritol is a largely used non -nutritious sugar substitute due to its minimum impact on blood sugar and insulin levels.

A 4 carbon sugar with an extremely low calorie content, erythritol, is about 60 to 80% as sweet as sucrose, making it a popular sugar substitute / artificial sweetener in bakery products, confectionery products and drinks.

Approved by the FDA in 2001, the use of erythritol was recommended for people with obesity, metabolic syndrome and diabetes to help regulate / reduce caloric consumption and sugar consumption as well as to help limit high blood sugar levels.

Erythritol occurs naturally in small quantities in several types of fruits and vegetables as well as in fermented foods and is quickly absorbed by the small intestine by passive diffusion.

In humans, erythritol is also produced endogenously from glucose and fructose by erythrocytes, liver and kidneys through the path of phosphate pentose. Thus, circulating erythritol levels are assigned both by endogenous production and exogenous contribution.

“Our study adds to the evidence suggesting that non -nutritious sweeteners who have generally been pretended are safe, cannot be without negative health consequences,” said Colorado University, Boulder Professor, Christopher Desouza.

In a recent study involving 4,000 people in the United States and Europe, the scientist found that men and women with higher erythritol levels were much more likely to have a heart attack or a stroke in the next three years.

Professor Desouza and his colleagues decided to understand what could lead this increased risk.

They treated the human cells that line the blood vessels in the brain for three hours with about the same amount of erythritol contained in a typical sugar -free drink.

They observed that the treated cells have been changed in many ways.

The cells have expressed much less nitric oxide, a molecule that relaxes and widens blood vessels, and more endothelin-1, a protein that restricts blood vessels.

Meanwhile, when challenged with a coagulation compound called thrombin, cellular production of the component of natural clot T-PA was “blunt”.

Erythritol-treated cells have also produced more reactive oxygen, or free radical by-products that can age and damage the tissues.

“A large image, if your ships are more limited and your ability to break blood clots is lowered, your risk of stroke is increasing,” said Auburn Berry, a graduate student from the University of Colorado, Boulder.

“Our research shows not only that, but how erythritol has the potential to increase the risk of stroke.”

“Our study used only a service value of the size of the sugar substitute,” said Professor Desouza.

“For those who consume several portions per day, the impact, probably, could be worse.”

The authors warn that their study was a laboratory study, conducted on cells and larger studies in people are necessary.

That said, they encourage consumers to read labels, looking for erythritol or sugar alcohol “on the label.

“Given the epidemiological study that inspired our work, and now our cellular results, we think it would be prudent for people to monitor their non-succition consumption like this,” said Professor Desouza.

The study was published today in the Journal of Applied Physiology.

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AUBURN R. BERRY and al. 2025. Nutritable sweetening erythritol negatively affects the function of microvascular endothelial cells of the brain. Journal of Applied Physiology 138 (6): 1571-1577; DOI: 10.1152 / JAPPLPHYSIOL.00276.2025