Sugar substitutes have been evolving since the invention of saccharin in 1879. One of the latest types of sugar substitutes is sugar alcohols, with erythritol being a commonly used one. Previous research has linked erythritol to cardiovascular issues such as heart attack and stroke. Researchers have now found that using erythritol may also increase a person’s risk of blood clots. A study published in March 2023 found an association between erythritol use and an increased risk for major cardiovascular events. The research team, led by Stanley L. Hazen, MD, PhD, conducted a new study published in the journal Arteriosclerosis, Thrombosis and Vascular Biology, which reported that erythritol use may increase a person’s risk of blood clots, limiting the movement of blood and oxygen in the body.
The study involved 20 healthy volunteers who were divided into two groups, with one group receiving water mixed with glucose and the other group receiving water mixed with erythritol. The researchers found that participants who consumed erythritol experienced a significant increase in their blood platelet activity, raising their risk of blood clot formation. However, no change was observed in the participants who consumed glucose. This finding raises public health concerns as individuals at risk for heart attacks or strokes are more likely to consume sugar substitutes, thinking they are a healthier alternative. The researchers highlighted the importance of further long-term clinical studies to assess the safety of erythritol and other sugar substitutes. They advised individuals with an increased risk of thrombosis to limit the consumption of sugar-sweetened treats and opt for natural sweeteners instead.
In response to the study, cardiologist Yu-Ming Ni, MD, expressed concern about the potential link between erythritol and blood clots. He emphasized the importance of considering the use of sugar substitutes and the potential health risks associated with them. Monique Richard, MS, RDN, a registered dietitian nutritionist, also raised concerns about the use of artificial sweeteners, sugar alcohols, and substitutes in food products marketed as healthier alternatives. She advised individuals to be mindful of their overall intake of sugar substitutes and sugar, suggesting they consult with a registered dietitian nutritionist to understand healthy sugar intake and alternatives.
Richard recommended using natural options like stevia and monk fruit as non-nutritive sweeteners. She also emphasized that natural or minimally refined sugars should be consumed in small amounts as part of a healthy diet. It is essential to educate individuals on understanding healthy sugar intake and making informed choices about sugar substitutes in their diet. By seeking guidance from qualified health professionals and reputable sources, individuals can make informed decisions about their sugar intake and choose healthier alternatives to meet their dietary needs while satisfying their sweet tooth.
