Summary of Popular Sugar-Free Sweetener Linked to Higher Rates of Heart Attack and Stroke:
A new study conducted by Cleveland Clinic found that erythritol, an artificial sweetener commonly used in low-calorie and sugar-free products, is associated with an increased risk of heart attack and stroke. The research, published in Nature Medicine, highlights the need for further safety studies of artificial sweeteners, especially in those at higher risk for cardiovascular disease. The study found that erythritol made platelets easier to activate and form a clot, and also found that those with higher blood erythritol levels were at a higher risk of experiencing a major cardiac event. It is recommended to talk to a doctor or dietician for personalized advice regarding food choices.
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Erythritol Linked to Higher Risks of Heart Attack and Stroke
A recent study conducted by Cleveland Clinic has found that erythritol, a commonly used artificial sweetener, is linked to higher risks of heart attack and stroke. The study’s results were published in the journal Nature Medicine.
Cleveland Clinic Research Showcases the Need for Further Safety Studies
Researchers studied over 4,000 people in the U.S. and Europe and found those with higher blood erythritol levels were at elevated risk of experiencing a major adverse cardiac event such as heart attack, stroke, or death. They also examined the effects of adding erythritol to either whole blood or isolated platelets, which are cell fragments that clump together to stop bleeding and contribute to blood clots. Results revealed that erythritol made platelets easier to activate and form a clot. Pre-clinical studies confirmed ingestion of erythritol heightened clot formation.
Erythritol is a type of sugar alcohol that is often used as a low-calorie sweetener in various food and beverage products. It has about 70% of the sweetness of regular sugar, but contains only a fraction of the calories. Erythritol is also often used in sugar-free and diabetic-friendly products, as it does not significantly raise blood sugar or insulin levels.
“Sweeteners like erythritol, have rapidly increased in popularity in recent years but there needs to be more in-depth research into their long-term effects,” said senior author Stanley Hazen, M.D., Ph.D., chairman for the Department of Cardiovascular & Metabolic Sciences in Lerner Research Institute and co-section head of Preventive Cardiology at Cleveland Clinic. “Cardiovascular disease builds over time, and heart disease is the leading cause of death globally. We need to make sure the foods we eat aren’t hidden contributors.”
Erythritol is Poorly Metabolized by the Body
Erythritol is about 70% as sweet as sugar and is produced through fermenting corn. After ingestion, erythritol is poorly metabolized by the body. Instead, it goes into the bloodstream and leaves the body mainly through urine. The human body creates low amounts of erythritol naturally, so any additional consumption can accumulate.
Measuring artificial sweeteners is difficult and labeling requirements are minimal and often do not list individual compounds. Erythritol is “Generally Recognized As Safe (GRAS)” by the FDA, which means there is no requirement for long-term safety studies.
Follow-up Studies Needed to Confirm Findings
The authors note the importance of follow-up studies to confirm their findings in the general population. The study had several limitations, including that clinical observation studies demonstrate association
