Recent research has raised concerns about erythritol, a popular zero-calorie sweetener found in products like stevia, monk fruit, and keto-friendly foods. A pilot study, highlighted by CNN, reveals that consuming beverages with erythritol can significantly increase the risk of blood clotting in healthy individuals.
Study Overview
The study involved ten participants who consumed drinks containing erythritol. According to Dr. Stanley Hazen, the study’s lead author and director of the Center for Cardiovascular Diagnostics and Prevention at the Cleveland Clinic Lerner Research Institute, every participant showed increased platelet responsiveness (clotting) after ingesting erythritol. This contrasts with another group of ten individuals who consumed an equal amount of glucose and did not exhibit any changes in blood platelet activity.
Blood clots are a serious concern, as they can lead to heart attacks or strokes if they travel through the bloodstream. Previous studies have also linked erythritol consumption with increased risks of strokes, heart attacks, and even mortality.
Erythritol: The Zero-Calorie Sweetener
Erythritol is a type of “sugar alcohol” found naturally in some fruits and vegetables. It is commonly produced commercially for use in low-calorie and sugar-free products due to its “zero calorie” appeal. Despite its widespread use and benefits, this new research suggests potential health risks that warrant further investigation.
Expert Opinions and Industry Response
Dr. Andrew Freeman, director of cardiovascular prevention and wellness at National Jewish Health in Denver, found the study’s findings intriguing, although he was not involved in the research. Freeman commented that, while the results do not necessitate an immediate cessation of sugar alcohol use, they raise valid safety concerns.
The Calorie Control Council, representing industry interests, responded by emphasizing that over three decades of research support erythritol as a safe option for reducing sugar and calorie intake. Carla Saunders, the council’s president, advised consumers to interpret the study’s findings with caution, noting that the study involved a small sample size of only ten participants who were given nearly four times the allowed limit of erythritol in a single US beverage.
Conclusion
As the first study to directly compare the effects of glucose and erythritol on various aspects of platelet function, this research sheds light on potential health implications of a commonly used sweetener. While erythritol has been marketed as a safe alternative for those looking to cut sugar and calories, these findings suggest that consumers should remain informed and cautious about their dietary choices, especially concerning sugar alcohols. Further research is needed to fully understand the long-term effects of erythritol consumption on cardiovascular health.