Popular Sugar-Free Sweetener Erythritol Linked to Increased Risk of Heart Attacks and Strokes, Study Warns

Popular Sugar-Free Sweetener Erythritol Linked to Increased Risk of Heart Attacks and Strokes, Study Warns

A recent study published in Arteriosclerosis, Thrombosis, and Vascular Biology has raised significant concerns about the popular non-nutritive sweetener erythritol, which is widely used in sugar-free and low-calorie products.

The research, led by Dr. Stanley Hazen at the Cleveland Clinic, examined the effects of erythritol consumption on cardiovascular health. Conducted with a small group of healthy volunteers, the study found that ingesting a typical dietary dose of erythritol (30g) significantly increased platelet reactivity, which raises the risk of thrombosis—a condition where blood clots form in blood vessels, potentially leading to life-threatening events like heart attacks or strokes. These findings are particularly concerning given erythritol's widespread use in sugar-free products, which are marketed as healthier alternatives. The study calls for a reevaluation of erythritol's safety designation by regulatory authorities such as the FDA and the European Food Safety Authority (EFSA).

Consuming these popular sugar-free snacks and drinks that contain erythritol could, according to the study, potentially increase the risk of developing blood clots, which in turn raises the risk of heart attacks and strokes. The sweetener, which is often present in sugar-free candies, sodas, and keto-friendly products, might pose significant cardiovascular risks due to its impact on platelet activity. This means that even products marketed as “healthy” alternatives, such as sugar-free or low-carb snacks, may carry hidden dangers, particularly for those with pre-existing cardiovascular concerns. The study highlights the importance of understanding not just the benefits but also the potential risks of common sugar substitutes.

Key Takeaways

1. Erythritol’s Impact on Blood Clotting: The study showed that consuming erythritol led to a significant increase in platelet reactivity, making blood more prone to clotting. In contrast, glucose did not have the same effect.
2. Spike in Erythritol Levels: After consuming erythritol, the volunteers’ plasma erythritol levels skyrocketed over 1000-fold, which suggests that even a standard serving could substantially affect the body.
3. Health Risks: Heightened platelet reactivity increases the risk of thrombosis, which can lead to severe cardiovascular events such as heart attacks or strokes.
4. Regulatory Concerns: The study suggests that the safety of erythritol as a food additive should be reconsidered by regulatory agencies.

Deep Analysis

This study has significant implications for public health, especially given the popularity of sugar-free products that use erythritol as a sweetener. Erythritol is often marketed as a healthier alternative to sugar, particularly for those on keto or low-carb diets, because of its low calorie content and minimal effect on blood sugar levels. However, the research shows that erythritol may have a hidden cardiovascular risk: it increases platelet reactivity, which can promote blood clot formation. Clots that block blood flow can trigger heart attacks, strokes, and other severe cardiovascular issues.

Frequent consumption of erythritol-containing products could therefore have cumulative effects, particularly in people already at risk of cardiovascular disease, such as those with diabetes, obesity, or other underlying health conditions. Since erythritol is absorbed quickly into the bloodstream and excreted unchanged in urine, its effects can manifest shortly after ingestion. Although the study focused on short-term impacts, it raises important questions about the long-term safety of regular erythritol consumption.

The findings also expose a gap in current food labeling practices and dietary guidelines, which do not fully address the potential risks associated with specific non-nutritive sweeteners like erythritol. Further large-scale studies are needed to confirm these initial results and explore the broader implications for public health.

Did You Know?

• Erythritol is naturally found in fruits like grapes, melons, and pears, but the commercial version is typically made from fermented corn.
• Unlike other sugar alcohols, erythritol is less likely to cause gastrointestinal discomfort because it is absorbed before reaching the large intestine.
• The FDA and EFSA have previously categorized erythritol as “Generally Recognized as Safe” (GRAS), but this study may prompt a reevaluation of its safety.
• Major sources of erythritol include sugar-free snacks and desserts, diet sodas, low-calorie sports drinks, sugar substitutes for baking, and sugar-free gum and mints.