A recent study conducted by researchers at the Cleveland Clinic has found a potential link between the artificial sweetener erythritol and an increased risk of blood clots. The study, published in Arteriosclerosis, Thrombosis and Vascular Biology, showed that after consuming a 30-gram serving of erythritol, participants experienced a sharp spike in platelet activity, indicating a higher chance of blood clot formation.
Erythritol is a commonly used artificial sweetener found in various diet, low-calorie, and sugar-free products, particularly those marketed for keto diets. The study compared the effects of erythritol and regular sugar on blood platelets, with the results showing that erythritol significantly increased platelet activity, potentially raising concerns about an elevated risk of blood clots. This effect was not observed with the consumption of sugar.
The study involved 20 healthy participants who consumed either water mixed with glucose or water mixed with erythritol. Blood samples were taken before and after consumption, revealing a significant increase in platelet aggregation in those who consumed erythritol.
While the FDA considers erythritol to be generally recognized as safe, experts are urging caution regarding its consumption, especially for individuals at risk of cardiovascular issues or with conditions that may increase the risk of blood clots. They recommend avoiding erythritol and opting for natural sweeteners like stevia or pure maple syrup in small amounts as a safer alternative.
In light of these findings, experts suggest reevaluating the safety of erythritol as a food additive and conducting further research to fully understand its potential health risks. As the debate around artificial sweeteners continues, it is essential for consumers to stay informed and make informed choices about their dietary habits to prioritize their health and well-being.