One Common Sweetener May Increase Stroke Risk by Damaging The Brain's Protective Barrier - ScienceAlert

What the report says

ScienceAlert reported on 28 July 2026 that new laboratory research has raised concerns about erythritol, a widely used low-calorie sweetener, and its possible effects on the blood-brain barrier. The barrier lines brain blood vessels and helps admit needed substances such as oxygen and nutrients while limiting entry of harmful agents. The article says researchers from the University of Colorado Boulder tested erythritol on brain endothelial cells, the type of cells involved in this protective system.

According to ScienceAlert, the study, published in the Journal of Applied Physiology, found several cellular changes that could be relevant to stroke risk if they also occur in people. Cells exposed to erythritol produced less nitric oxide, which is associated with blood vessel relaxation, and more endothelin-1, which narrows vessels. The researchers also observed reduced stimulated release of tissue plasminogen activator, a compound involved in breaking down clots, along with increased reactive oxygen species that can contribute to tissue damage.

The findings are being discussed in the context of earlier epidemiological studies that linked higher erythritol levels with increased risk of heart attack or stroke. ScienceAlert emphasized, however, that this study used cells grown in a lab rather than human participants, so it does not prove that consuming erythritol causes strokes. The dose and biological conditions may not match typical real-world exposure.

The report also noted complicating factors: the body naturally produces erythritol, and some prior research has suggested possible vascular benefits. The authors called for more clinical research, while advising caution and closer attention to intake of non-nutritive sweeteners.