Erythritol, a popular sugar substitute used in a wide range of sugar-free and low-calorie products, is now under scrutiny following new research that links its consumption to an increased risk of blood clotting, heart attacks, and strokes. The study has sparked concern, especially among those who rely on artificial sweeteners as part of a healthier lifestyle or to manage conditions like diabetes.
What is Erythritol?
Erythritol is a type of sugar alcohol (polyol) that occurs naturally in certain fruits, such as grapes and melons, as well as in fermented foods like wine and cheese. It has become a go-to sweetener for food manufacturers because it mimics the taste of sugar but has nearly zero calories and a minimal impact on blood glucose levels. Due to these properties, erythritol is commonly found in sugar-free candies, baked goods, and drinks, as well as in products marketed to diabetics and those following keto or low-carb diets.
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Unlike other sugar alcohols, erythritol is easily absorbed by the small intestine but largely excreted through urine without being metabolized. This means it causes fewer digestive issues like bloating and diarrhea, which are common side effects of other artificial sweeteners like sorbitol or xylitol. Its unique properties have made erythritol a favorite in the food industry, and its safety has long been considered unquestionable. However, recent findings suggest that its potential health risks may have been overlooked.
The Study Linking Erythritol to Blood Clotting
The new study, published in early 2023 in the journal Nature Medicine, involved a collaborative effort by researchers from the Cleveland Clinic, who set out to explore the impact of erythritol on cardiovascular health. They followed a cohort of over 4,000 individuals across the U.S. and Europe, many of whom were at high risk for cardiovascular disease. The researchers examined the participants’ blood levels of various sweeteners, including erythritol, and tracked cardiovascular events such as heart attacks, strokes, and deaths related to cardiovascular complications.
The results were concerning: higher levels of erythritol in the bloodstream were strongly associated with an increased risk of clot formation. This, in turn, elevated the likelihood of major adverse cardiac events (MACE) like heart attacks and strokes. Further, laboratory experiments revealed that erythritol could accelerate platelet aggregation—the process by which blood cells stick together to form clots—thus explaining the biological mechanism behind the findings.
Key Findings:
Increased Platelet Activity: The study showed that erythritol promotes platelet aggregation, making it easier for blood clots to form. While clotting is a normal bodily process crucial for stopping bleeding, excessive clotting can obstruct blood flow in critical areas, like the heart and brain, leading to potentially life-threatening conditions.
Elevated Cardiovascular Risk: Participants with high blood erythritol levels were at significantly higher risk of experiencing heart attacks or strokes, especially if they already had underlying cardiovascular conditions. The risk was particularly pronounced among those with preexisting conditions like diabetes, hypertension, and obesity, all of whom are more likely to consume sugar substitutes in efforts to manage their health.
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