Erythritol: A Low-Calorie Sweetener Linked to Increased Risk of Blood Clots
Artificial Sweetener Raises Concerns
Study Finds Erythritol's Effects on Blood Cells
Erythritol, an artificial sweetener widely used in beverages and foods, has been found to increase the risk of blood clots, according to new research from the Cleveland Clinic.
The study, published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology, examined the effects of erythritol on blood cells in vitro and in vivo. The researchers found that erythritol caused an increase in platelet activation and aggregation. Platelets are cells that play a crucial role in blood clotting.
The study participants who consumed a drink containing erythritol had an increased risk of cardiovascular disease, as determined by metabolomics analyses. Metabolomics is the study of metabolites in cells and tissues, and the researchers found that erythritol consumption altered the levels of certain metabolites associated with cardiovascular health.
Conclusion
These findings raise concerns about the safety of erythritol, particularly for individuals at risk for cardiovascular disease. While more research is needed to confirm these results, consumers are advised to exercise caution when consuming foods and beverages containing erythritol.
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