Popular Sugar Substitute Linked to Brain Cell Damage and Stroke Risk

A sweetener often found in “diet” drinks, keto snacks, and sugar-free desserts may not be as safe as advertised. According to SciTechDaily, new research from the University of Colorado Boulder reveals that erythritol—a sugar alcohol commonly used as a low-calorie alternative—could be linked to brain cell damage and a higher risk of stroke.

Erythritol has been marketed for decades as a smart choice for people managing obesity or diabetes because it doesn’t spike blood sugar and has nearly zero calories. It’s made by fermenting corn and is found in hundreds of “sugar-free” products. But recent lab tests are raising major red flags.

In a study published in the Journal of Applied Physiology, researchers exposed human brain blood vessel cells to an amount of erythritol similar to that found in a single sugar-free drink. The results were concerning: the cells showed reduced nitric oxide (which helps vessels relax), increased vessel-constricting proteins, and a higher load of damaging free radicals. All of these factors could make the brain more vulnerable to stroke, especially if blood clot-breaking compounds are also suppressed.

Lead author Christopher DeSouza and his team stressed that while this study was done in the lab, it adds to growing evidence from larger population studies. One previous study of 4,000 people in the U.S. and Europe found that high erythritol levels in the blood correlated with a higher chance of heart attacks and strokes.

As DeSouza puts it, even a single serving might cause harm—so those consuming erythritol regularly should think twice. It’s time we stop blindly trusting “sugar-free” labels and start reading the fine print.

Choosing whole, plant-based foods over processed “diet” items isn’t just better for your health—it’s better for animals and the planet too. Opt for natural sweetness and ditch the artificial stuff.

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