A recent study has unearthed a potential health risk associated with erythritol, a widely used sugar substitute found in a variety of low-calorie and low-carb products, CNN reports.
While erythritol has long been hailed as a safe and zero-calorie alternative to sugar, this research suggests that it might have a darker side, linking it to stroke, heart attacks, and even blood clots.
The Unexpected Discovery
This groundbreaking discovery was anything but expected.
Dr. Stanley Hazen, the lead author of the study and the director of the Center for Cardiovascular Diagnostics and Prevention at the Cleveland Clinic Lerner Research Institute, shared that their research initially aimed to identify unknown chemicals in blood that could predict the risk of heart attacks, strokes, or death over three years.
Their analysis of over 1,000 blood samples collected from individuals at risk for heart disease between 2004 and 2011 led to an unexpected revelation: erythritol, a commonly used sugar substitute, seemed to play a significant role.
Even more astonishing was that when blood levels of erythritol were in the top 25%, the risk of heart attack and stroke doubled, a risk comparable to well-established factors like diabetes.
Erythritol's Prevalence
Erythritol, along with its sugar alcohol counterparts like sorbitol and xylitol, is naturally found in fruits and vegetables.
Its sweetness, about 70% sugar, has made it a darling of the food industry, prominently featured in keto, low-carb, and diabetes-friendly products.
Interestingly, it has no lingering aftertaste, doesn't cause blood sugar spikes, and has less of a laxative effect than some other sugar alcohols.
Dr. Hazen's team also discovered that erythritol is the primary ingredient by weight in many "natural" stevia and monkfruit products.
These natural sweeteners are incredibly sweet, so only a small amount is needed to achieve the desired level of sweetness.
Erythritol, in this context, is crucial for its sugar-like crystalline appearance and texture, meeting consumers' expectations.
The Clotting Problem
One of the most concerning findings was that erythritol appeared to cause blood platelets to clot more readily. Clots can break off and travel to the heart, triggering a heart attack, or to the brain, sparking a stroke.
While clotting is an essential bodily process to prevent excessive bleeding, the researchers noted that erythritol seemed to make platelets hyperresponsive.
In other words, it exaggerates the body's clotting response, potentially heightening the risk of dangerous blood clots.
The Urgent Need for Further Research
As the discussion surrounding erythritol's safety intensifies, one thing is clear: more research is urgently required.
With erythritol's widespread use in various products, including beverages and desserts, understanding its potential health risks is paramount.
Currently, there is no firmly established "accepted daily intake" for erythritol set by regulatory bodies.
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