Erythritol Impairs Brain Vessels, Raises Stroke Risk
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- Erythritol was approved by the FDA in 2001 and is used in many low‑carb and sugar‑free foods.
- University of Colorado Boulder researchers found that erythritol exposure reduces nitric oxide production and increases endothelin‑1 in human brain microvascular endothelial cells, causing vessel constriction.
- University of Colorado Boulder researchers observed that erythritol‑treated cells had lower t‑PA production when exposed to thrombin, impairing clot breakdown.
- University of Colorado Boulder researchers reported that erythritol increased reactive oxygen species in these cells, indicating oxidative stress.
- Auburn Berry and colleagues noted that these cellular changes could raise stroke risk even at typical consumption levels.
- Christopher DeSouza cautioned that the study used only a single serving amount and that more research is needed to confirm real‑world risk.
- Journal of Applied Physiology published the study in 2025 (volume 138, issue 6, page 1571).
Why it matters: Consumers of erythritol‑containing foods face a newly identified physiological mechanism that raises stroke risk, while food manufacturers in the United States confront potential scrutiny over labeling and formulation. Health professionals and regulators need to re‑evaluate safety guidance for non‑nutritive sweeteners.
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