Popular artificial sweetener linked to brain cell damage and stroke risk; Natural sweeteners to use as sugar substitutes
Artificial sweeteners promised sweetness without the guilt.
However, new research is now raising serious questions.
A recent study from the University of Colorado Boulder has raised concerns about erythritol, a common sugar substitute often marketed to people with diabetes.
Used in popular brands like Wholesome, Truvia, and Splenda, erythritol was once thought to be one of the best sweeteners due to its sweetness without significant effects on insulin or blood sugar levels.
However, new findings suggest it may pose more risks than benefits.
Read on to know more.
What does the study say?
In a new study published in the
Journal of Applied Physiology
, researchers from the University of Colorado Boulder found that erythritol can harm brain cells and increase the risk of stroke and heart attack.
Following earlier findings that showed a connection between higher levels of erythritol in the bloodstream and increased risks of stroke and heart attack, Professor Christopher DeSouza and graduate student Auburn Berry aimed to dive deeper into this concerning trend.
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In their lab experiments, they treated brain blood vessel cells with the amount of erythritol found in a typical sugar-free drink. They discovered that these cells displayed lower levels of nitric oxide, a molecule that helps relax and widen blood vessels. At the same time, they had higher levels of endothelin-1, a protein that constricts blood vessels.
What are the key findings?
The lab-based research revealed that the sweetened cells produced lots of "free radicals," which can cause inflammation and aging in cells, and showed a significantly muted response to a compound called thrombin, which assists in clot formation.
In simple terms, the cells were not functioning as they should have.
Berry explained in a press release., 'Big picture, if your vessels are more constricted and your ability to break down blood clots is lowered, your risk of stroke goes up.'
These worrying effects were seen even with the erythritol from just one sugar-free drink. As DeSouza cautioned, for those consuming multiple drinks daily, the consequences could be even more severe, advising, "Given the epidemiological study that inspired our work, and now our cellular findings, we believe it would be prudent for people to monitor their consumption of non-nutrient-sweeteners such as this one.
"
DeSouza also suggested checking food labels for erythritol, also known as "sugar alcohol." This is especially important since people with diabetes already face double the risk of stroke compared to those without diabetes.
What is erythritol?
Erythritol is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol. It is the reduced form of either D- or L-erythrose and one of the two reduced forms of erythrulose.
It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation.
Created during the corn fermentation process, erythritol, an organic compound used for so-called "stevia" products sold by the brands Wholesome, Truvia, and Splenda, was approved by the US Food and Drug Administration back in 2001. Since then, erythritol has been considered one of the best sweeteners on the market because of its near-sugar-level sweetness that barely affects insulin or blood sugar in diabetics.
What are the alternatives?
As erythritol is proving to be a 'sweet poison', it's better to opt for natural sweeteners as alternatives.
Raw honey:
Raw, unprocessed honey is packed with antioxidants, enzymes, and trace vitamins (B6, C), along with minerals such as zinc, iron, and potassium—much more nutritious than regular sugar. Mix into yogurt, herbal tea, homemade granola, or drizzle over pancakes. Use about ¾ cup of honey for every cup of sugar, but reduce the surrounding liquids and include a pinch of baking soda to balance the acidity.
Pure maple syrup:
Rich in antioxidants and essential minerals like manganese, zinc, and calcium, providing recipes with an appealing earthy sweetness. Replace ¾ cup of sugar with syrup, reducing about 3–4 tablespoons of liquid. Pour over oatmeal, toast, smoothies, or incorporate into marinades and dressings.
Date syrup or date sugar:
Made from whole dates, this sweetener is high in potassium, magnesium, and antioxidants, plus fiber that slows the absorption of sugar.
Add date syrup to smoothies or use as a natural syrup, or utilize date sugar in baking. Note that it may not dissolve completely, but it provides texture and caramel flavor.
Coconut Sugar:
It has caramel undertones and is less refined than white sugar. It contains small amounts of iron, zinc, potassium, calcium, and inulin fiber. Substitute cup-for-cup in recipes; ideal for cookies, cakes, and coffee, bringing that warm sweetness.
Moderation is still key.
Blackstrap molasses / Jaggery:
Blackstrap molasses offers iron, calcium, magnesium, and B vitamins; jaggery provides iron, potassium, magnesium, and a rich caramel flavor. Bold and intense, molasses offers a robust flavor profile; jaggery delivers earthy caramel. Combine with gingerbread, BBQ marinades, chai, or break into porridges, using it sparingly as a flavor enhancer.
Monk fruit (Luo Han Guo):
Monk fruit from Southeast Asia produces mogrosides, natural antioxidants yielding 150–300 times the sweetness without calories, and is generally recognized as safe (GRAS).
Sprinkle in teas, salad dressings, and baked goods. Since it lacks bulk, pair with bulking agents if necessary.
Yacon syrup and allulose:
Yacon syrup is a prebiotic substance from the Andes that is high in inulin and FOS; it has half the calories and a caramel flavor while supporting gut health. Allulose is a unique sugar that mimics the taste and texture of sugar, has negligible calories, does not cause an insulin spike, and may help with weight management.
Low-calorie sweetener can also improve gut health: Study
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