A recent study conducted by the Cleveland Clinic has found that a common artificial sweetener, erythritol, may be linked to an increased risk of heart attacks and strokes. Erythritol is a sugar alcohol commonly used in low-sugar or reduced-calorie foods and drinks, especially in diets like keto. The research, published in the journal Arteriosclerosis, Thrombosis and Vascular Biology, discovered that erythritol led to a spike in blood platelets and blood clot formation.
The study involved 20 healthy volunteers, around 30 years old, who consumed water mixed with either 30 grams of erythritol or 30 grams of glucose. After 30 minutes, their blood was drawn to measure erythritol levels and platelet function. The results showed that those who consumed the artificial sweetener had significantly higher erythritol levels compared to those who consumed sugar. This heightened level of erythritol could potentially increase the risk of clotting, leading to a higher likelihood of heart attacks or strokes.
Dr. Stanley Hazen, the senior author of the study, recommended avoiding artificial sweeteners and sugar substitutes. He suggested opting for whole foods and avoiding processed foods. If sweetness is desired, he advised using honey or fruit instead of artificial sweeteners like erythritol.
While erythritol is classified as generally safe by regulatory bodies like the FDA and the European Food Safety Authority, the study raises concerns about its potential long-term effects on cardiovascular health. Further research is needed to fully understand the safety of sugar alcohols like erythritol.
Dr. Bradley Serwer, a cardiologist, expressed similar concerns about artificial sweeteners and their impact on health. He mentioned that erythritol, along with other sugar substitutes, could lead to abnormal blood clot formation and increase the risk of cardiovascular events. Additionally, these sweeteners may trigger the body to produce more insulin, leading to negative metabolic effects.
The Calorie Control Council, an industry association representing low- and reduced-calorie food and beverage manufacturers, urged consumers to approach the study findings with caution. They emphasized that erythritol has been deemed safe and effective for sugar reduction for over 30 years. However, the study’s limitations, such as the small number of participants and the high erythritol doses administered, raise questions about the reliability of the results.
Overall, the study sheds light on the potential risks associated with artificial sweeteners like erythritol and underscores the importance of making informed choices about food and beverage consumption for heart health. Further research and regulatory evaluation may help clarify the long-term impact of these sugar substitutes on cardiovascular well-being.