In a startling revelation that could shake up the low-carb and keto diet communities, a new Cleveland Clinic study warns that erythritol, a popular artificial sweetener, may significantly increase the risk of heart attacks and strokes. The study, published in *Arteriosclerosis, Thrombosis, and Vascular Biology*, sheds light on potentially serious health risks associated with this once-beloved sugar substitute.
Erythritol, often touted for its low calorie count and use in keto-friendly foods, has been a staple for those seeking to avoid sugar without sacrificing sweetness. Yet, this latest research suggests that the sweetener could have troubling effects on cardiovascular health. According to the study, erythritol makes blood platelets more active, which can lead to dangerous blood clot formation.
Dr. W. H. Wilson Tang, a lead researcher and director of Heart Failure and Cardiac Transplantation Medicine at Cleveland Clinic, expressed serious concerns. “This research raises some significant issues about the potential for erythritol to stimulate clot formation directly,” he stated. “A standard serving of erythritol-sweetened food or beverage may pose acute risks.”
Erythritol, a sugar alcohol found naturally in some fruits and often used as a low-calorie sugar substitute, is synthesized from corn and has been generally recognized as safe (GRAS) by the FDA. Its appeal lies in its ability to sweeten foods while contributing virtually no calories, making it a favored choice in many diet products. However, its tendency to accumulate in the body without being metabolized efficiently could be cause for concern.
Past studies by Cleveland Clinic already highlighted a troubling correlation between high erythritol levels and an increased risk of major cardiac events among individuals with pre-existing heart conditions. This new study extends these concerns to healthy adults, demonstrating that even modest amounts of erythritol, equivalent to what one might find in a muffin or sugar-free soda, can significantly boost blood clotting risks.
Dr. Stanley Hazen, the senior author of the study, emphasized the importance of further investigation. “Cardiovascular disease is the leading cause of death worldwide. We must ensure that our food choices do not inadvertently contribute to this crisis,” he said. “These findings highlight the need for more extensive long-term studies on the cardiovascular safety of erythritol and other sugar substitutes.”
However, the study has not gone without criticism. Carla Saunders, president of the Calorie Control Council, pushed back against the findings, questioning the study’s small sample size and its failure to account for participants’ broader lifestyle factors. “For over 30 years, global authorities have consistently affirmed the safety and effectiveness of erythritol and other low-calorie sweeteners,” Saunders argued.
In addition to concerns over erythritol, Hazen’s team recently found that xylitol, another sugar alcohol found in many sugar-free products, could similarly elevate heart attack and stroke risks. Given these findings, Hazen suggests that it might be safer to indulge in sugar-sweetened treats occasionally rather than relying on these sugar alcohols, particularly for those with heightened risk of thrombosis.
As the debate over erythritol’s safety continues, this study serves as a stark reminder of the potential hidden dangers in seemingly harmless diet choices. As more research unfolds, consumers may need to reassess their reliance on artificial sweeteners in pursuit of a healthier lifestyle.
