The popular sugar substitute stevia is in countless food products these days. You may love this sweetener, or there may be ...

Long thought safe, the sugar substitute erythritol could increase your risk of stroke. Researchers at the University of ...

Health risks: Findings from a new study found that a popular low-calorie sugar substitute can increase the risk of brain and heart health. Changes on a cellular level: The researchers found that ...

The safety of sugar substitutes is once again being called into question. Researchers led by the Cleveland Clinic linked the low-calorie sugar substitute xylitol to an increased risk of heart attack, ...

Compared with common sugars such as glucose, fructose, and sucrose, tagatose exists only in tiny amounts in nature. It ...

From gingerbread houses to frosted sugar cookies, sweets are everywhere you turn with the holiday season in full swing. If you have a big sweet tooth, you may be looking at healthier options, like ...

A common sugar substitute used in sugar-free energy drinks, protein bars and snack foods could contribute to a higher risk of vascular health issues, including stroke, according to a new study.

There’s nothing sweet about this. A new study suggests that a popular sugar substitute found in everything from protein bars to low-calorie ice creams may be messing with the blood vessels in your ...

ATLANTA — Sugar substitutes are showing up in unexpected foods, from breakfast cereals to chicken nuggets, raising concerns among health experts about their potential risks. Trisha Calvo, a health ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." A new study suggests that erythritol, a sugar alcohol and common sugar substitute, may be bad for your ...

Erythritol damages brain blood vessel cells, increasing risk of blood clots and stroke in lab studies. It reduces nitric oxide and raises endothelin-1, leading to vessel narrowing and reduced ...

From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a ...