The sweetener erythritol could increase the risk of stroke and heart attack

Erythritol, a widely used sweetener, may promote the formation of blood clots, increasing the risk of stroke and heart attack, according to a recent study published in the journal Nature Medicine.

Used especially by diabetics, erythritol is preferred to other sweeteners because it has a low caloric intake and does not lead to an increase in blood sugar. However, a study published in the journal Nature Medicine shows that it could promote the formation of blood clots when consumed in large quantities.
Erythritol is found in small concentrations in certain fruits and fermented foods.

Twice the risk of heart attack

One of the authors of the study, Stanley Hazen, showed in Nature Medicine that the starting point of the research was the fact that a high concentration of this molecule was found in the blood of many patients – especially in diabetics and overweight people.

The researchers noted that these high concentrations led to twice the risk of stroke or heart attack in patients who were monitored over a 3-year period. It was also observed that those who consumed a product rich in this type of sweetener had a high concentration of erythritol in the blood for several hours, even days.

When consumed in large quantities, erythritol would have the ability to activate platelets, which thus become more reactive and lead to the formation of clots. However, the researchers say that further studies are needed to understand the long-term impact of this product.

However, it is not the first research that highlights a link between sweeteners and cardiovascular risk, notes the publication Top Santé. A recent study carried out by Inserm – the French National Institute of Health and Medical Research – and having as subjects 100,000 adults concluded that sweeteners, especially artificial sweeteners such as aspartame, acesulfame K and sucralose, lead to an increased risk of cerebrovascular diseases and coronary.