A recent study conducted by researchers at the Cleveland Clinic has found a concerning link between the consumption of a common artificial sweetener and an increased risk of heart attacks and strokes. The sweetener in question, erythritol, is a sugar alcohol often used in low-sugar and reduced-calorie products, especially in diets like keto.
The study, which was published in the journal Arteriosclerosis, Thrombosis and Vascular Biology, compared the effects of consuming a sweetened drink with either 30 grams of glucose (sugar) or 30 grams of erythritol. The results showed that participants who consumed erythritol had significantly higher levels of the sweetener in their system, leading to a spike in blood platelets and blood clot formation. This effect was not observed in participants who consumed glucose.
Dr. Stanley Hazen, the senior author of the study, emphasized the potential risks associated with artificial sweeteners like erythritol. He recommended avoiding artificial sweeteners and sugar substitutes, opting instead for whole foods and natural sweeteners like honey or fruit.
While erythritol is classified as safe by regulatory bodies like the FDA and EFSA, the study’s findings suggest a need for further research into the long-term cardiovascular effects of the sweetener. Other experts in the field have echoed these concerns, noting that artificial sweeteners can have significant side effects and may lead to metabolic issues like increased insulin production and sweet cravings.
In response to the study, the Calorie Control Council urged consumers to interpret the findings with caution, highlighting the limitations of the research and the excessive amounts of erythritol used in the study. The council emphasized that erythritol has been deemed safe and effective for sugar and calorie reduction based on decades of scientific research.
Overall, the study sheds light on the potential risks associated with artificial sweeteners and underscores the importance of moderation and informed choices when it comes to sweetening foods and beverages. It also highlights the need for further research to fully understand the impact of these sweeteners on long-term health outcomes.
