Recent research suggests that a widely used sugar substitute, erythritol, might elevate the risk of heart attacks and strokes. The study, published in the journal Arteriosclerosis, Thrombosis and Vascular Biology, indicates that erythritol can make blood platelets more active, leading to an increased likelihood of blood clot formation.
Co-author W. H. Wilson Tang from the Cleveland Clinic expressed concerns that consuming erythritol-sweetened foods could trigger clot formation. He noted that erythritol and other sugar alcohols need a closer examination regarding their long-term health impacts.
Erythritol is a low-calorie sweetener found in many products—from sodas to dairy items—and is also produced in small amounts in our bodies when breaking down glucose. With about 70% of sugar’s sweetness, it poses only 6% of the calories, but it mainly exits the body through urine, though some may accumulate.
While both the U.S. FDA and the European Food Safety Authority have deemed erythritol safe for consumption (“generally recognized as safe,” or GRAS), the researchers argue that this status might need reconsideration based on their findings.
Their study revealed that blood levels of erythritol surged over 1,000 times in participants who consumed it, accompanied by a marked increase in clot formation—something not observed with glucose.
When we sustain an injury, platelets play a key role in clotting. They rush to the area, clumping together and forming a temporary plug to prevent excessive bleeding. However, excessive clotting can lead to serious issues, such as heart attacks and strokes.
Co-author Stanley Hazen pointed out that many health professionals recommend sugar substitutes for high-risk individuals (those with obesity, diabetes, or metabolic syndrome). However, the new data emphasize the need for more long-term research on the safety of erythritol.
This study builds on previous research indicating that high erythritol levels correlate with greater chances of serious cardiac events. Other artificial sweeteners, like aspartame and sucralose, have also been linked to various health issues, highlighting the need to investigate how different sweeteners can affect us differently over time.
Given this context, Hazen suggests that consuming sugary treats occasionally might be a safer choice than regularly opting for products sweetened with sugar alcohols, especially for those at risk of thrombosis.
The authors of the study advocate for further research into erythritol’s implications and call for a reevaluation of its safety status in food products.
References
Witkowski, M., Wilcox, J., Province, V., Wang, Z., Nemet, I., Tang, W. H. W., & Hazen, S. L. (2024). Ingestion of the Non-Nutritive Sweetener Erythritol, but Not Glucose, Enhances Platelet Reactivity and Thrombosis Potential in Healthy Volunteers. Arteriosclerosis, Thrombosis, and Vascular Biology. https://www.ahajournals.org/doi/10.1161/ATVBAHA.124.321019