A widely used low-calorie sweetener, erythritol, is raising concerns among researchers due to emerging evidence suggesting potential risks to brain and heart health. Found in many processed foods, beverages, and “keto-friendly” products, erythritol is marketed as a safe sugar substitute. However, recent studies indicate it may impair blood vessel function and disrupt critical brain processes, prompting experts to call for further investigation.
New Research Sparks Concern
A study published in April 2025 revealed that erythritol may inhibit the brain’s production of nitric oxide, a compound essential for maintaining healthy blood flow. Researchers found that cells exposed to typical erythritol levels exhibited increased oxidative stress, which could compromise blood vessel health. This disruption may elevate the risk of cardiovascular issues, including stroke. “New research suggests that erythritol, a popular low-calorie sweetener, may impair blood vessel health by disrupting the brain’s production of nitric oxide,” noted a report from Neuroscience News.
Dr. Chris Dinerstein, a medical researcher, commented on the findings, highlighting the need for caution. “The analysis is done in cerebral microvascular cells involved in the integrity of the blood-brain barrier, making it a leap in pathophysiology to explain an increased risk of heart attack,” he said. However, he acknowledged that “a connection to stroke is more plausible,” given the brain’s reliance on stable blood flow.
Limitations and Uncertainties
While the findings are concerning, experts emphasize that the research is preliminary. Dr. Dinerstein pointed out several limitations, including uncertainty about how long cells are exposed to erythritol in real-world conditions and whether lab experiments accurately reflect human consumption. “The brain has a blood-brain barrier, which is designed to protect it from harmful substances circulating in the bloodstream, and its fat-based nature should make it difficult for water-soluble molecules like erythritol to pass through,” he explained.
Dr. Maria Feivor, a nutrition scientist, echoed the need for more comprehensive studies. “Researchers warned the sweetener could inhibit the brain’s ability to produce a crucial compound that helps maintain healthy blood flow, but cautioned that more comprehensive studies are needed before drawing definitive conclusions about its safety,” she said.
Erythritol in Everyday Foods
Erythritol is not only added to processed foods but also occurs naturally in small amounts in fruits like grapes, pears, and melons, as well as in fermented products such as soy sauce and wine. However, the levels in these natural sources are significantly lower than those in commercially produced sweeteners. “Besides processed foods, erythritol naturally occurs in various fruits, including grapes, pears, and melons, as well as in fermented foods like soy sauce, beer, and wine,” Dr. Feivor noted.
Identifying erythritol in products can be challenging for consumers. “The Food and Drug Administration considers the sweetener safe and does not require it to be clearly labeled,” Dr. Feivor added, urging greater transparency in food labeling to help consumers make informed choices.
Public Health Implications
The potential risks of erythritol have sparked discussions on social media platforms like X, where users have expressed alarm. One post claimed, “Erythritol, the ‘healthy’ sweetener, may disrupt brain blood flow by blocking nitric oxide production. Linked to higher stroke and heart attack risk. Still sold as safe.” While such sentiments reflect growing public concern, experts stress that these findings are not conclusive and should not prompt panic.
Health professionals are calling for more rigorous studies to determine erythritol’s long-term effects. In the meantime, consumers are advised to moderate their intake of processed foods containing artificial sweeteners and consult with healthcare providers about dietary choices.
Looking Ahead
As research continues, the safety of erythritol remains under scrutiny. With its widespread use in the food industry, any confirmed health risks could have significant implications for public health policy and food production. For now, experts urge caution and encourage consumers to stay informed about the evolving science behind sweeteners.
