A recent pilot study has unveiled alarming implications regarding erythritol, a prevalent zero-calorie sweetener. Erythritol, extensively utilized in products like stevia and monk fruit sweeteners, has been found to potentially exacerbate blood clotting, thereby increasing the risk of stroke and heart attack. This discovery has reignited debates about the safety of artificial sweeteners, often regarded as a healthier alternative to sugar.
Conducted by Dr. Stanley Hazen and his team at the Cleveland Clinic Lerner Research Institute, the study involved administering a drink containing 30 grams of erythritol to ten healthy individuals. Remarkably, every participant showed heightened platelet responsiveness, a precursor to clot formation. This result starkly contrasts with the lack of significant effect observed when the same amount of glucose was consumed. Dr. Hazen emphasized the study's novel contribution, noting that erythritol induces pronounced clotting effects not seen with glucose.
Dr. Andrew Freeman of National Jewish Health in Denver, though not directly involved in the research, highlighted the study's intriguing nature. He stressed the necessity for cautious interpretation given the study’s limited sample size and the relatively high erythritol dose used, which exceeds typical consumption levels. Meanwhile, the Calorie Control Council, representing the industry, defended erythritol’s safety, citing decades of research affirming its efficacy as a sugar substitute. Carla Saunders, the Council’s president, urged consumers to view the study’s results with skepticism, emphasizing the excessive erythritol dosage used.
Erythritol, a sugar alcohol found naturally in fruits and vegetables, is favored for its zero-calorie profile and minimal aftertaste. It is a prominent ingredient in many keto-friendly products, including ice creams and low-carb snacks. Despite being classified as “generally recognized as safe” by the U.S. Food and Drug Administration, the current study's findings challenge the prevailing safety narrative. The research reveals that erythritol, even in quantities comparable to those in standard sugar-free products, can significantly alter platelet activity.
The study's implications extend beyond the immediate sample. Previous research by Dr. Hazen, involving over 4,000 participants across the U.S. and Europe, corroborated these findings. Individuals with elevated erythritol levels in their blood were observed to have a doubled risk of cardiovascular events. This raises critical questions about the long-term consumption of erythritol and its cumulative effects on heart health.
The research team also noted that erythritol levels in the blood surged a thousandfold following consumption, maintaining elevated levels for days. This prolonged presence in the bloodstream, combined with enhanced clotting tendencies, underscores a potential hidden risk in commonly consumed low-calorie products. Dr. Hazen suggests that for individuals already at risk for heart disease or stroke, even modest erythritol consumption might be a cause for concern.
The debate surrounding artificial sweeteners like erythritol reflects broader discussions about dietary choices and health outcomes. While erythritol remains a popular alternative for those seeking to reduce sugar intake, this new evidence invites a reevaluation of its safety profile. As further research unfolds, it is crucial for consumers and health professionals alike to remain vigilant about the potential risks associated with these seemingly benign sweeteners.
