⚠️ A sweetener used in light foods could cause strokes

Published by Adrien,
Source: Journal of Applied Physiology
Other Languages: FR, DE, ES, PT

Zero-calorie sweeteners are often perceived as a healthy alternative to sugar. A recent study challenges this notion for erythritol, a widely used substitute.

Erythritol, a sugar alcohol, is found in many low-carb food products. Its popularity stems from its low caloric impact and lack of effect on blood sugar. However, researchers have discovered that it may negatively affect vascular health.


A team from the University of Colorado Boulder studied the effects of erythritol on endothelial cells, which line blood vessels. The results show a reduction in nitric oxide production, essential for blood vessel dilation, and an increase in substances promoting constriction.

These changes could explain why high levels of erythritol in the blood have been linked to an increased risk of strokes. The researchers emphasize that these effects were observed after just one exposure equivalent to a light drink.

The study, published in the Journal of Applied Physiology, calls for caution. While further confirmation in humans is needed, it suggests limiting erythritol consumption, especially for those at cardiovascular risk.

What is erythritol?


Erythritol belongs to the sugar alcohol family, compounds used as bulk sweeteners. Unlike traditional sugar, it provides very few calories and does not raise blood sugar.

Produced by glucose fermentation, it is naturally present in small amounts in some fruits and fermented foods. Its sweet taste, similar to sugar, makes it a prized ingredient for manufacturers.

Despite its status as an approved food additive, its long-term health impact remains poorly understood. The recent findings shed new light on its potentially harmful effects.

How do sweeteners affect blood vessels?


Endothelial cells play a key role in regulating blood circulation. They produce substances like nitric oxide, which helps blood vessels dilate.

Some sweeteners, including erythritol, appear to disrupt this balance. By reducing nitric oxide production and increasing vasoconstrictive substances, they could promote hypertension and blood clots.

These mechanisms might explain the observed link between sweetener consumption and cardiovascular risk. Further studies are needed to fully understand these interactions.
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