Erythritol, a popular sugar substitute found in many sugar-free and low-calorie products, is now facing scrutiny due to new research linking its consumption to an increased risk of blood clotting, heart attacks, and strokes. This study has raised concerns, especially among those who use artificial sweeteners as part of a healthier lifestyle or to manage conditions like diabetes.

What is Erythritol?
Erythritol is a type of sugar alcohol (polyol) that occurs naturally in certain fruits, such as grapes and melons, as well as in fermented foods like wine and cheese. It has become a favored sweetener for food manufacturers because it mimics the taste of sugar but has nearly zero calories and minimal impact on blood glucose levels. As a result, erythritol is commonly found in sugar-free candies, baked goods, drinks, and products marketed to diabetics and those following keto or low-carb diets.

Unlike other sugar alcohols, erythritol is easily absorbed by the small intestine and largely excreted in urine without being metabolized, which means it causes fewer digestive issues like bloating and diarrhea, common with other sweeteners like sorbitol or xylitol. However, recent findings suggest that the potential health risks of erythritol may have been overlooked.

The Study Linking Erythritol to Blood Clotting
A recent study published in early 2023 in Nature Medicine involved researchers from the Cleveland Clinic investigating the impact of erythritol on cardiovascular health. They followed a cohort of over 4,000 individuals across the U.S. and Europe, many of whom were at high risk for cardiovascular disease. The researchers examined participants’ blood levels of various sweeteners, including erythritol, and tracked cardiovascular events such as heart attacks, strokes, and deaths related to cardiovascular complications.

Key Findings:

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