Recent research has cast a spotlight on erythritol, a widely used sugar substitute, suggesting it may increase the risk of blood clots, potentially leading to serious cardiovascular events such as heart attacks and strokes. This revelation comes from a study conducted by the Cleveland Clinic, which raised concerns about this popular sweetener’s safety.
The study, published in Arteriosclerosis, Thrombosis, and Vascular Biology, involved 20 healthy adult participants. It found that consuming erythritol at levels typically found in sugar-free products like sodas and muffins significantly increased blood platelet activity, a precursor to clot formation. In contrast, participants who consumed glucose did not exhibit these changes.
Dr. Stanley Hazen, the lead researcher, noted that erythritol consumption led to a 1,000-fold increase in blood erythritol levels, correlating with heightened clotting potential. “Every subject showed an increase in clotting potential after drinking erythritol,” Hazen said in a statement, underscoring the potential public health implications.
This study builds on earlier findings by Hazen’s team, which linked elevated erythritol levels to a doubled risk of heart attack or stroke. The previous research also demonstrated that erythritol could trigger platelet activation, contributing to clot formation.
