Key points from article :
A recent study by Cleveland Clinic has raised concerns about erythritol, a common low-calorie sweetener, and its impact on heart health. Erythritol, a sugar alcohol found naturally in fruits and vegetables, is about 70% as sweet as sugar and is often used in products like chewing gums and beverages due to its low calorie content.
Despite being deemed safe by regulatory agencies such as the US Food and Drug Administration and the European Food Safety Authority, new research suggests it might increase the risk of heart attacks and strokes.
In the study, researchers collected blood samples from 10 participants before and 30 minutes after they consumed 30 grams of erythritol—the average daily intake in the US. They repeated the process with another group of 10 participants, replacing erythritol with an equal amount of sugar. The blood samples were then analyzed for their susceptibility to clotting using two different compounds.
The results showed that erythritol significantly heightened the blood’s tendency to form clots, as evidenced by higher levels of clotting molecules. In contrast, sugar had no significant effect on blood clotting. This indicates that erythritol could potentially increase the risk of cardiovascular events, such as heart attacks and strokes.
These findings, published in Arteriosclerosis, Thrombosis, and Vascular Biology, suggest that erythritol, often recommended as a safer sugar alternative, might pose greater risks for individuals prone to clotting disorders. Further research is needed to evaluate the balance between the potential risks of erythritol and its benefits compared to sugar, which is linked to other health issues like obesity and dental cavities.
