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New Study Links Erythritol to Increased Stroke Risk

7/27/2025

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Summary

Story summary

A groundbreaking study from the University of Colorado Boulder uncovers a troubling link between erythritol, a widely-used low-calorie sweetener, and an increased risk of stroke. The research reveals that erythritol disrupts brain blood vessel cells, diminishing nitric oxide and elevating endothelin-1, leading to vessel constriction. This alarming finding urges a reevaluation of non-nutritive sweeteners in our diets.

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Story summary

A groundbreaking study from the University of Colorado Boulder uncovers a troubling link between erythritol, a widely-used low-calorie sweetener, and an increased risk of stroke. The research reveals that erythritol disrupts brain blood vessel cells, diminishing nitric oxide and elevating endothelin-1, leading to vessel constriction. This alarming finding urges a reevaluation of non-nutritive sweeteners in our diets.