Study Finds Possible Link Between Common Artificial Sweetener and Higher Risk of Heart Attacks

Artificial sweeteners have long been a popular choice for those looking to reduce their sugar intake and manage their weight. Erythritol, in particular, has gained popularity as a sugar substitute due to its low-calorie content and minimal impact on blood sugar levels. However, recent research suggests that erythritol may have unintended consequences on cardiovascular health.

The study, published in the journal Arteriosclerosis, Thrombosis and Vascular Biology, found that erythritol may increase the risk of blood clots, potentially putting individuals at a higher risk of heart attacks and strokes. This finding is particularly concerning given that erythritol is commonly used in a variety of low-calorie and low-carbohydrate food and drinks.

The research, led by scientists at the Cleveland Clinic, compared the effects of ingesting glucose versus ingesting erythritol on platelet function. Platelets are blood cells that play a crucial role in blood clotting. The study found that while glucose did not impact clotting, erythritol did, leading to an increased risk of blood clots in individuals who consumed the sweetener.

Erythritol is a sugar alcohol that is often used as a sugar substitute in a wide range of products, including baked goods, drinks, gum, and candy. While erythritol occurs naturally in fruits and vegetables and is produced in small amounts by the human body, the artificially produced version used in food products is made in much larger quantities. This discrepancy in levels raises concerns about the safety of consuming erythritol in large quantities.

Previous research by the same authors found a link between erythritol and heart problems, with individuals who had higher levels of the sweetener in their blood being at a greater risk of heart attacks and strokes. The new study builds on these findings by directly comparing the effects of erythritol and glucose on blood clotting in healthy individuals.

In the study, participants were given a drink containing either 30 grams of erythritol or 30 grams of glucose. The results showed that those who consumed erythritol had significantly higher levels of the sweetener in their blood and were more likely to form blood clots compared to those who consumed glucose. This suggests that erythritol may have a direct clot-forming effect that is not seen with glucose.

While the study has limitations, such as a small number of participants and a single instance of consuming erythritol or glucose, the findings raise important questions about the long-term health effects of erythritol and other sugar substitutes. The researchers suggest that the FDA should reevaluate erythritol’s „generally recognized as safe“ label in light of these new findings.

In conclusion, the study highlights the potential risks associated with consuming erythritol and other sugar substitutes, especially for individuals at high cardiovascular risk. Further research is needed to fully understand the impact of these sweeteners on cardiovascular health. In the meantime, individuals may want to consider limiting their intake of erythritol and opting for alternative sweeteners or natural sugars to reduce their risk of heart attacks and strokes.