From low-carb ice cream and keto protein bars to “sugar-free” soda, erythritol has become a staple ingredient in many modern foods.
However, new research from the University of Colorado Boulder suggests this widely used sugar substitute may have serious downsides. Scientists found it can affect brain cells in ways that may increase the risk of stroke.
The findings were published in the Journal of Applied Physiology.
“Our study adds to the evidence suggesting that non-nutritive sweeteners that have generally been purported to be safe, may not come without negative health consequences,” said senior author Christopher DeSouza, professor of integrative physiology and director of the Integrative Vascular Biology Lab.
What Is Erythritol and Why Is It So Popular?
Erythritol was approved by the Food and Drug Administration in…