Erythritol is sugar substitute. But what's in it and why is it so popular?

When it comes to beverages, sweeter is often thought to be better. Whether it's with soda, smoothies or coffee, people work to ensure their favorite beverage is more palatable and enjoyable by balancing out any bitter taste with sweet additives. 

Sugar in the form of fructose, sucrose, dextrose, honey, corn syrup or as a grain or cube remains the most popular way to sweeten a drink, but there exist a host of artificial options on the other side as well. Among them is erythritol − one of the most common artificial sweeteners available, according to the Cleveland Clinic. 

What is erythritol?

Erythritol is a popular sugar substitute that's used in various foods and beverages and is available in both powder and liquid form. Along with maltitol, sorbitol, and xylitol, erythritol is known as a sugar alcohol − a type of carbohydrate that has a similar chemical structure to sugar. Despite their name, sugar alcohols are neither sugar nor alcohol.  

Erythritol naturally occurs in some fruits and fermented foods, "but the erythritol used as a sugar substitute is typically produced synthetically through a process that involves fermenting glucose derived from sources like wheat or corn starch," explains Jen Messer, a nutrition consultant and registered dietitian at Jen Messer Nutrition. Erythritol also occurs naturally in our bodies as part of normal metabolism, "but at levels much lower than the doses of erythritol synthesized commercially and used in packaged foods," says John DiBaise, MD, a physician in the Division of Gastroenterology and Hepatology at Mayo Clinic in Arizona.

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Is erythritol good or bad for you?

In addition to being an effective sweetener, erythritol is also sometimes marketed as a weight loss tool, though DiBaise says such marketing efforts may be overstated or misleading in some cases. Still, the organic compound does have some potential advantages over its sugar counterpart. 

Messer says such benefits include that erythritol has a negligible effect on blood sugar and insulin levels which makes it suitable for people with diabetes and those managing their blood sugar. It also doesn't promote tooth decay because oral bacteria cannot metabolize it effectively. Erythritol also retains its sweetness and stability at high temperatures, which makes it one of the best sugar alcohols to use for baking and cooking. And it is very low in calories compared to regular sugar. "It contains about 0.2 calories per gram, which is approximately 5% of the calories found in an equivalent amount of sugar," Messer explains. This can be helpful for individuals managing their body weight and seeking to reduce their caloric intake.

Is erythritol safer than sugar?

Because of such advantages it would be easy to assume that erythritol is better than sugar, but the experts say that may not be so. For one thing, erythritol is only about "60-70% as sweet as sugar," says Messer. And while it's considered safe to consume, erythritol can cause numerous negative side effects. 

Frequent consumption of the compound can lead to digestive problems "such as bloating, gas and diarrhea - though it varies for every individual," says Lisa Young, PhD, RDN, an adjunct professor of nutrition at New York University and author of "Finally Full, Finally Slim." She adds that depending on one's sensitivity to sugar alcohols, "high consumption can also cause severe nausea, which can cause your body to become dehydrated." 

Because of these and other potential health complications, Young says she is "not a fan" of the sweetener for everyone, especially for those gastrointestinal issues. DiBaise echoes similar advice, even in users more broadly. "Caution and moderation should be given when consuming foods containing erythritol," he says.