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Cleveland, OH — A recent study from the Cleveland Clinic has added to growing concerns about the safety of erythritol, a popular artificial sweetener. The research, published in Arteriosclerosis, Thrombosis, and Vascular Biology, reveals that erythritol consumption is associated with increased cardiovascular risk, highlighting potential risks even in healthy individuals.
The study focused on the effects of erythritol on platelet activity, which plays a crucial role in blood clot formation. Researchers found that consuming foods with erythritol led to a significant increase in platelet reactivity, potentially raising the risk of cardiovascular events such as heart attacks and strokes. Notably, glucose, a common sugar, did not exhibit the same effect.
“Erythritol and other sugar alcohols have been widely accepted as safe alternatives to sugar, particularly for individuals at high cardiovascular risk,” said Dr. Stanley Hazen, senior author of the study and chair of Cardiovascular and Metabolic Sciences at Cleveland Clinic’s Lerner Research Institute. “Our findings underscore the need for further long-term studies to evaluate the cardiovascular safety of erythritol and other sugar substitutes.”
The research involved a human intervention study with 20 healthy volunteers who consumed erythritol at levels typical of a “sugarless” soda or muffin. The results showed a dramatic increase in erythritol levels in the bloodstream and a significant rise in blood clot formation, compared to glucose consumption, which had no impact on platelet activity.
Dr. W. H. Wilson Tang, co-author of the study and research director for Heart Failure and Cardiac Transplantation Medicine at Cleveland Clinic, expressed concern about these findings. “The acute clot-forming effect observed with erythritol suggests that common sugar substitutes might have long-term health effects that warrant careful evaluation.”
The study builds on previous research by Dr. Hazen’s team, which found that high erythritol levels were associated with an increased risk of major cardiac events. Similarly, another study from the group revealed that xylitol, another artificial sweetener, also increased cardiovascular risk.
Erythritol, a sugar alcohol produced through corn fermentation, is classified as “generally recognized as safe” (GRAS) by the U.S. Food and Drug Administration and the European Food Safety Authority. It is used as a sugar substitute in various low-calorie and low-carbohydrate products. However, the new findings suggest that its safety profile may need re-evaluation.
In light of these results, Dr. Hazen advises moderation in the consumption of erythritol and other sugar alcohols, especially for individuals at high risk of cardiovascular disease. “Occasional consumption of sugar-sweetened treats might be preferable to regularly consuming foods and beverages sweetened with these sugar alcohols,” he said.
The study highlights the importance of continued research into the long-term health effects of sugar substitutes to ensure that dietary recommendations align with the latest scientific evidence.
For more information, the study is available in Arteriosclerosis, Thrombosis, and Vascular Biology (DOI: 10.1161/ATVBAHA.124.321019).
