Since the first sugar substitute, saccharin, was created in 1879, scientists have continued to find ways to create the sweet taste of sugar without its calories.
Recently, sugar alcohols have become a common substitute for sugar. Sugar alcohols tend to be slightly sweeter or as sweet as natural sugar, allowing them to easily replace sugar in some foods.
A commonly used sugar alcohol is erythritol – a sugar alcohol that occurs naturally in some fruits and vegetables and is produced commercially by fermenting a simple sugar called dextrose, which is found in corn.
Previous research has linked erythritol to an increased risk of cardiovascular problems, such as a study published in March 2023 that found a link between erythritol use and an increased risk of major cardiovascular events, including heart attack and stroke.
“Our previous studies showed that elevated blood levels of erythritol were associated with an incident risk of myocardial infarction, stroke, and death.,” he said Dr. Stanley L. HazenLerner Research Institute Chair of Cardiovascular and Metabolic Sciences and Chief of the Cleveland Clinic Division of Preventive Cardiology.
Eating erythritol increases blood levels more than 1,000 times
For this study, Hazen and his team recruited 20 healthy volunteers – non-smokers with no cardiovascular disease and no medical history of bleeding disorders.
Ten of the volunteers received water mixed with 30 grams of glucose, and the other ten received water mixed with 30 grams of erythritol.
“The amount of erythritol used is only what is commonly absorbed and consumed in processed foods and artificially sweetened beverages.,” said Hazen, lead author and author of this study. “We directly tested the effects of erythritol ingestion on humans, comparing before and after ingestion in each subject. We directly tested the effect of comparison with a sugary drink to see if glucose caused the same effects.”
After analysis, the researchers found that participants who received erythritol had an increase in blood erythritol levels more than 1,000 times.
Erythritol is associated with a “significant increase” in the risk of blood clots
The researchers also found that study participants had a significant increase in blood platelet activity after consuming erythritol, increasing the risk of blood clots.
“In this small group of healthy volunteers, we show that the ingestion of erythritol made platelets more hyper-responsive – that is, they show a stronger level of activity to submaximal stimulation, which ‘ may increase the risk of blood clots.”, explained Hazen. “All subjects, for all measurements taken, at each dose/level, showed an increase in clotting ability after consuming erythritol. In contrast, no change was observed in the participants after consuming a comparable amount of glucose.”
“It is a public health issue because the subjects who are most likely to consume the sugar substitute are often those who are most at risk of heart attack or stroke. So instead of reaching what is supposed to be a healthy choice, paradoxically, consuming a food or drink sweetened with erythritol can increase one’s risk..”
Hazen said these findings underscore the importance of additional long-term clinical trials to reevaluate the safety of erythritol and other sugar substitutes.
He pointed out that people who are at increased risk of thrombosis, such as those with heart disease, diabetes or metabolic syndrome, may want to limit the frequency and amount of sugary sweets they eat. eat and choose instead of drinks and foods. sweetened by these sugar alcohols.
“We plan to investigate how widespread the pro-thrombotic effect is with other sugar substitutes, both other sugar alcohols and common artificial sweeteners,” he said.
A disturbing relationship between erythritol and blood clots
After reviewing this study, Dr. Yu-Ming Ni, a board-certified cardiologist at MemorialCare Heart and Vascular Institute at Orange Coast Medical Center in Fountain Valley, CA, said that although a small study this, it certainly suggests a basis for the relationship between erythritol and blood clots, which is disturbing.
“I think we go back to all the other sugar substitutes that have been created over the years that have their own problems, concerns about cancer, concerns about worsening control blood sugar,” continued Ni. “So you are asking if it is better to use sugar, but to limit the amount. A little sugar is understandable in certain situations. I’d rather do that or use honey or maple syrup than use an artificial sweetener.”
Is there a “healthy” sugar substitute?
Monique Richard, nutritionist dietitian, said this study adds to the growing concern about artificial sweeteners.
“When we create substitutes that are metabolized differently and add them as ingredients to foods that are promoted as “healthier,” people can end up eating more than their dietary allowance, which can be counterproductive to that goal.”, Richard clarified.
“It is important to understand that demonizing sugar and classifying it as “toxic” or “avoid at all costs” is not usually helpful, sustainable or necessary. However, it is essential to educate and advocate for individuals to understand what healthy sugar use or acceptable alternatives might look like and what this might mean for them..” – Monique Richard.
“Sugar-free” is not the same as “no sweeteners without nutrients,” she said.
And for naturally sweetened recipes or to satisfy a sweet tooth, Richard recommends using:
- measure
- maple syrup
- coconut sugar or dates
- raw sugar
- fruit
- jams/jellies/chutneys
Stevia and monk fruit are also non-animal (calorie-free) natural sweetener options. Natural or minimally refined sugars should still be eaten in small amounts and as part of a healthy diet.
Source: Medicalnewstoday.com
2024-08-21 09:01:15
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