A recent pilot study has revealed that consuming erythritol, an artificial sweetener often found in stevia, monk fruit, and keto products, significantly increases the risk of blood clotting in healthy individuals. The study, conducted with ten participants, was reported by CNN.
Blood clots can pose a serious threat to health, potentially leading to heart attacks or strokes if they travel through the bloodstream. Previous studies have also associated erythritol with elevated risks of strokes, heart attacks, and mortality.
Erythritol is a type of “sugar alcohol” that occurs naturally in various fruits and vegetables. Its commercial production is extensive due to its zero-calorie nature.
Dr. Andrew Freeman, director of cardiovascular prevention and wellness at National Jewish Health in Denver, while not involved in the research, found the small study intriguing. He expressed that while there is no immediate need to stop using sugar alcohols, the findings raise concerns regarding their safety.
The lead study author, Dr. Stanley Hazen, director of the Center for Cardiovascular Diagnostics and Prevention at the Cleveland Clinic Lerner Research Institute, noted that the study revealed a significant increase in platelet responsiveness (clotting) following erythritol ingestion in every single participant. Notably, a separate group of 10 individuals who consumed a drink containing an equal amount of glucose showed no change in their blood platelet activity.
Hazen emphasized that this study represents the first direct comparison between the effects of glucose and erythritol on various aspects of platelet function. While glucose does not influence clotting, erythritol, according to the study, does have a demonstrable effect.
The Calorie Control Council, a group representing industry interests, responded to the study. They told CNN that over three decades of research support erythritol as a reliable and safe option for reducing sugar and calorie intake. They urged consumers to exercise caution when interpreting the study’s findings, highlighting that the study involved only 10 participants who received an unusually high amount of erythritol, nearly four times the allowed limit in a single US beverage.
