Erythritol, a widely used sugar substitute, has gained popularity in various food products, from low-carb ice cream to sugar-free sodas. However, recent research from the University of Colorado Boulder raises concerns regarding its potential health risks, particularly in relation to stroke.
Published in the Journal of Applied Physiology, the study led by professor Christopher DeSouza suggests that erythritol, despite being marketed as a safe alternative to sugar, may pose significant health consequences. Erythritol is a sugar alcohol, first approved by the FDA in 2001, and is known for its low-calorie content and minimal impact on insulin levels, making it appealing for those managing weight and blood sugar.
The researchers conducted experiments on human cells that line blood vessels in the brain, exposing them to erythritol concentrations similar to those found in common sugar-free beverages. The results indicated that erythritol altered cell function in several concerning ways. Treated cells produced less nitric oxide—a molecule essential for blood vessel relaxation—and more endothelin-1, which constricts blood vessels. Additionally, the study found that the ability of cells to produce a natural clot-dissolving compound was significantly reduced.
These cellular changes could potentially increase the risk of stroke, particularly for individuals with higher erythritol levels in their blood. While the study focused on laboratory results, the authors emphasize the need for further research involving human subjects to validate these findings.
In light of the study, DeSouza advises consumers to be vigilant about their intake of erythritol and other non-nutritive sweeteners, suggesting that individuals check product labels for these ingredients. The study highlights the importance of ongoing research into the health impacts of widely used food additives.