New studiy raises concerns about erythritol, a widely used artificial sweetener, associating it with brain cell damage and an increased risk of stroke. Research from the University of Colorado Boulder demonstrates that even single-serving levels of erythritol can impair the function of brain blood vessel cells—reducing nitric oxide (which dilates vessels), increasing constrictive proteins, elevating oxidative stress, and weakening clot-busting mechanisms—thereby promoting conditions conducive to strokes.

Erythritol is commonly used in low-carb and “sugar-free” products for its virtually zero-calorie profile and minimal effects on blood sugar. However, circulating levels have been epidemiologically linked to higher risks of heart attack and stroke in large-scale human studies. Leading experts caution that these lab and observational findings warrant limiting erythritol consumption until more conclusive human trials are conducted.

Experts recommend safer, natural sweetener alternatives: raw honey, pure maple syrup, date syrup, coconut sugar, blackstrap molasses/jaggery, monk fruit, yacon syrup, and allulose. These options offer lower glycemic indices and additional nutrients, making them healthier substitutes for sugar .

Overall, while erythritol has been favored for its metabolic profile, accumulating evidence points to potential vascular and neurological risks. Choosing natural alternatives may help reduce exposure to unanticipated health hazards.