Study Links 'Natural' Sweetener Erythritol to Increased Stroke Risk

Researchers find erythritol may disrupt brain's protective barrier and blood flow regulation.

Published on Feb. 10, 2026

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A new study from the University of Colorado has found that erythritol, a popular low-calorie sweetener used in many 'sugar-free' and 'keto' products, may increase the risk of ischemic stroke. The research showed that erythritol can impair key functions in human brain blood vessel cells, leading to oxidative stress, disrupted blood flow regulation, and a weakening of the brain's protective barrier.

Why it matters

Erythritol is a widely used sugar substitute found in thousands of diet foods and drinks. The new findings align with previous observational research linking higher erythritol levels to an elevated risk of major adverse cardiovascular events, raising potential public health concerns given the sweetener's widespread use.

The details

In laboratory experiments, researchers exposed brain blood vessel cells to erythritol concentrations similar to what would be seen after consuming a standard-size artificially sweetened beverage. They observed changes that indicate 'oxidative stress', a suggested shift toward blood vessel constriction, and a potential weakening of the blood-brain barrier's defense against clot formation - all of which could increase stroke risk.

  • The study was published on February 10, 2026.

The players

University of Colorado

The institution where the research on erythritol's potential health risks was conducted.

World Health Organization

In 2023, the WHO advised against using nonsugar sweeteners for weight control due to a lack of long-term benefit, though their guidance did not assess safety for specific conditions like erythritol.

U.S. Food and Drug Administration

The FDA has recognized certain uses of erythritol as Generally Recognized as Safe (GRAS), though the new research may inform future risk assessments.

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What’s next

The CU Boulder team and independent researchers said animal studies and clinical trials are needed to confirm whether erythritol exposure impairs brain vascular function in vivo and to identify consumption thresholds that may elevate stroke risk. Regulatory agencies, clinicians, and public health bodies could consider the accumulating evidence as they evaluate guidance on low- and no-calorie sweeteners.

The takeaway

This study raises concerning questions about the safety of erythritol, a widely used 'natural' sweetener found in many 'sugar-free' and 'keto' products. While more research is needed, the potential link to increased stroke risk underscores the importance for consumers to carefully monitor food labels and discuss dietary choices with their healthcare providers.