The study warns about erythritol and its possible risk to cardiovascular health.

A recent study has raised alarm bells regarding erythritol, a calorie-free sweetener that has gained popularity in low-carbohydrate diets and in products labeled as "natural." The study, conducted by researchers at the Cleveland Clinic, reveals that consumption of erythritol may double the risk of blood clotting in healthy individuals, which could have serious implications for cardiovascular health. Erythritol, a sugar alcohol found naturally in certain fruits and vegetables, has become a common ingredient in products such as ice creams and sugar-free sodas. While it is known for not raising blood glucose levels and having minimal laxative effects, the recent study suggests that its effects on blood clotting could be more dangerous than previously thought. Dr. Stanley Hazen, the lead author of the study, explained that the effect of erythritol on platelet activity was notable: all participants showed an increase in clotting after consuming a drink containing erythritol. This contrasts with the almost negligible effect that glucose had on another control group. The research highlights that this increase in platelet activity could potentially lead to serious cardiovascular events, such as heart attacks or strokes. The concern is not only based on the recent study but also on previous research that had already linked erythritol with an increased risk of cardiovascular events. Dr. Hazen noted that the amount used in the study, 30 grams, is comparable to what is found in many food products that people regularly consume. This raises questions about the safety of its use in the daily diets of those who may be at risk for heart disease. The study has been described as small yet "intriguing" by other experts in the field of cardiovascular health. Dr. Andrew Freeman, who did not participate in the research, emphasized the need for further investigation into the safety of sugar alcohols, including erythritol, before making definitive recommendations regarding their consumption. The Calorie Control Council, an industry association, has defended erythritol, stating that it has been considered safe for over 30 years. However, the council's president, Carla Saunders, cautioned that the study's results should be interpreted with caution, given the limited sample size and the amount of erythritol used, which was nearly four times the recommended amount. Nonetheless, Dr. Hazen underscores that habitual consumption of erythritol could be exposing individuals to significant risks, particularly those with pre-existing risk factors for cardiovascular disease. He asserts that platelets become "super-reactive" after ingesting erythritol, meaning that even small amounts of this sweetener could trigger clot formation. The study, published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology, not only observed 20 healthy participants but also linked to a broader analysis that found those with elevated erythritol levels in the blood were twice as likely to experience serious cardiovascular events. This evidence reinforces the urgency of rethinking the use of artificial sweeteners, especially in a population already facing cardiovascular health risks. The discussion around erythritol and its safety becomes even more relevant as more people adhere to low-carbohydrate diets, where this sweetener is frequently used. With cardiovascular diseases being one of the leading causes of death worldwide, experts urge consumers to be cautious and consider the long-term impact of what they eat and drink on their health. In conclusion, the study on erythritol raises critical questions about the safety of this sweetener and its widespread use in food products. As further research in this area is anticipated, consumers may benefit from a more balanced approach to sugar and artificial sweeteners, prioritizing their health and well-being in their dietary choices.