Scientists found a link between how our genes process artificial sweeteners like sucralose and a type of stroke, but that link seems to flip around when blood sugar is taken into account — meaning sugar levels might be the real player here.

The study looked at how genetic markers for sucralose in the body relate to stroke risk and found that while there’s a slight initial link to one type of stroke, it flips to a lower risk after considering blood sugar levels, just like the claim says.