New Study Links Popular Sweetener Erythritol to Increased Blood Clot Risk

A recent study has revealed that the widely used low-calorie sweetener erythritol may increase the risk of blood clotting. This alarming discovery, announced by researchers at the Cleveland Clinic, has raised concerns over the safety of erythritol, which has been a preferred sugar substitute for over 30 years.

The study, led by Dr. Stanley L. Hazen, MD, PhD, found that high levels of erythritol in the bloodstream were associated with an increased risk of myocardial infarction, stroke, and death. “Our earlier studies with erythritol showed in large-scale clinical observation studies that elevated blood erythritol levels were associated with incident risk of myocardial infarction, stroke, and death,” stated Dr. Hazen. He further emphasized, “The amount of erythritol used is precisely what often is included and consumed in processed foods and artificially sweetened beverages.”

Despite these findings, representatives from the Calorie Control Council (CCC) have defended the sweetener’s safety record. “For more than 30 years, global authorities have repeatedly confirmed the safety and efficacy of erythritol and other low and no-calorie sweeteners,” a CCC representative argued. However, experts remain cautious about these assurances.

Nutritionist Dr. Holland suggested a more balanced approach to sugar consumption. “While a diet low in added sugars is ideal, occasional consumption of natural sugars is likely safer than relying on artificial alternatives, given the current evidence,” Dr. Holland advised.

Dr. Ni echoed the sentiment, reflecting on the historical concerns surrounding artificial sweeteners. “I think it goes back to all the other sugar substitutes that have been invented over the years that have had their own issues, concerns with cancer, concerns with worsening blood sugar control because of the extreme sweetness of these [artificial] sweeteners,” Dr. Ni remarked.

The debate over erythritol’s safety highlights an ongoing challenge in nutrition science: balancing the benefits and potential risks of sugar substitutes. “Since the invention of the very first sugar substitute saccharin in 1879, scientists have been continuing to look for ways to create safer and healthier alternatives,” noted another expert.

As consumers increasingly seek low-sugar options, this new evidence regarding erythritol’s potential health risks underscores the importance of continued research and cautious consumption. The Cleveland Clinic study serves as a critical reminder that even widely accepted substances can have unforeseen effects on health.