Popular Sugar Substitute Linked to Potential brain Barrier Weakening, increasing stroke Risk
A new study raises concerns about erythritol, a widely used sugar alcohol found in many “keto-pleasant” and sugar-free products, suggesting regular consumption may weaken the blood-brain barrier and elevate the risk of stroke. Researchers have found that erythritol appears to hinder the function of this crucial protective mechanism in the brain, perhaps leading to increased vulnerability to neurological damage.
The research, adding to a growing body of evidence questioning the safety of even “natural” sugar alternatives, indicates that erythritol may accumulate in the bloodstream after consumption, potentially impacting vascular function. regulatory agencies like the European Food Standards Agency and the US Food and Drug Administration currently approve erythritol as safe,but these findings prompt a re-evaluation of its long-term effects.
The findings present a complex dilemma for consumers. While sweeteners like erythritol can aid in weight management and diabetes prevention by reducing calorie intake and stabilizing blood sugar, the potential neurological consequences could outweigh these benefits. The study highlights a broader challenge in nutritional science: fully understanding the long-term impact of relatively new food additives now prevalent in the modern diet.
“While erythritol may help people avoid the immediate harms of excess sugar consumption, its affect on the blood-brain barrier suggests that frequent use could be quietly compromising brain protection over time,” explains Havovi Chichger, Professor of Biomedical Science at Anglia Ruskin University.
The research underscores the need for further examination into the effects of sugar substitutes.Consumers may want to reconsider their reliance on erythritol and question the inherent risks associated with any additive designed to mimic sugar.
This article is republished from The Conversation under a Creative Commons license. Read the original article here.
Havovi Chichger, Professor, Biomedical Science, Anglia Ruskin University
(Note: An earlier version of this article was published in July 2025.)
