Erythritol in Protein Bars Linked to Stroke Risk

What the Science Says About the Dangers of 'Healthy' Sweeteners

Apr. 11, 2026 at 10:23pm

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A minimalist, glowing neon outline of a human brain against a dark background, with pulsing blue lines representing the brain's blood vessels, conceptually illustrating the impact of erythritol on vascular health.The pulsing, neon-lit outline of a brain's blood vessels highlights the potential dangers of 'healthy' sweeteners like erythritol, which may disrupt vascular function and increase stroke risk.Boulder Today

Recent research has found that erythritol, a popular sugar alcohol used as a sweetener in many 'healthy' foods like protein bars and zero-sugar drinks, may actually increase the risk of stroke and blood clots. The study from the University of Colorado Boulder suggests erythritol disrupts the delicate balance of the vascular system, leading to less flexible blood vessels. This raises concerns about the long-term effects of consuming erythritol, especially for those who rely on it as a sugar substitute.

Why it matters

The erythritol debate highlights a broader issue in the health food industry - the tendency to replace real food with engineered alternatives that promise health benefits but may come with hidden risks. As consumers become increasingly wary of sugar, the industry has pushed erythritol and other sugar alcohols as a guilt-free solution, but this research suggests those alternatives may not be as harmless as advertised.

The details

Researchers at the University of Colorado Boulder exposed brain blood vessel cells to a typical serving of erythritol (30 grams) and found that the cells produced less nitric oxide, which helps relax blood vessels, and more endothelin-1, a compound that tightens them. This indicates erythritol may be making blood vessels more stressed and less flexible, increasing the risk of stroke and blood clots. Previous studies have also linked higher blood levels of erythritol to an increased risk of heart attack or stroke within three years.

  • The University of Colorado Boulder study was conducted in 2026.
  • A 2023 epidemiological study found a strong link between higher blood levels of erythritol and increased risk of heart attack or stroke within three years.

The players

University of Colorado Boulder

The research institution that conducted the study linking erythritol to increased stroke risk.

University of Medicine and Pharmacy of Craiova

Researchers from this Romanian university argue that erythritol found in the blood may be a marker for other underlying health issues, not necessarily the direct cause of increased stroke risk.

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What’s next

Researchers suggest more long-term studies are needed to fully understand the cumulative effects of erythritol consumption, especially for those who rely on it as a sugar substitute in multiple products throughout the day.

The takeaway

The erythritol controversy is a wake-up call that 'natural' does not always mean 'safe.' It highlights the need for greater scrutiny of engineered food additives, even those marketed as 'healthy,' and a shift towards a more holistic approach to nutrition that prioritizes real, whole foods over processed alternatives.