In all three populations, researchers found that higher levels of erythritol were connected to a greater risk of heart attack, stroke or death within three years.īut why? To find out, researchers did further animal and lab tests and discovered that erythritol was “provoking enhanced thrombosis,” or clotting in the blood, Hazen said.Ĭlotting is necessary in the human body, or we would bleed to death from cuts and injuries. Over half were male and in their 60s and 70s. About three-quarters of the participants in all three populations had coronary disease or high blood pressure, and about a fifth had diabetes, Hazen said. To confirm the findings, Hazen’s team tested another batch of blood samples from over 2,100 people in the United States and an additional 833 samples gathered by colleagues in Europe through 2018. The human body naturally creates erythritol but in very low amounts that would not account for the levels they measured, he said. “Then we discovered it was erythritol, a sweetener.” “We found this substance that seemed to play a big role, but we didn’t know what it was,” Hazen said. To do so, the team began analyzing 1,157 blood samples in people at risk for heart disease collected between 20. Hazen’s research had a simple goal: find unknown chemicals or compounds in a person’s blood that might predict their risk for a heart attack, stroke or death in the next three years. The discovery of the connection between erythritol and cardiovascular issues was purely accidental, Hazen said: “We never expected this. The bulk of the product is erythritol, which adds the sugar-like crystalline appearance and texture consumers expect. Because stevia and monkfruit are about 200 to 400 times sweeter than sugar, just a small amount is needed in any product. “Some of the diabetes-labeled foods we looked at had more erythritol than any other item by weight.”Įrythritol is also the largest ingredient by weight in many “natural” stevia and monkfruit products, Hazen said. “It’s become the sweetheart of the food industry, an extremely popular additive to keto and other low-carb products and foods marketed to people with diabetes,” he added. “Erythritol looks like sugar, it tastes like sugar, and you can bake with it,” said Hazen, who also directs the Cleveland Clinic’s Center for Microbiome and Human Health. It has about 70% of the sweetness of sugar and is considered zero-calorie, according to experts.Īrtificially manufactured in massive quantities, erythritol has no lingering aftertaste, doesn’t spike blood sugar and has less of a laxative effect than some other sugar alcohols. Like sorbitol and xylitol, erythritol is a sugar alcohol, a carb found naturally in many fruits and vegetables. The European Association of Polyol Producers declined to comment, saying it had not reviewed the study. The results “should not be extrapolated to the general population, as the participants in the intervention were already at increased risk for cardiovascular events,” Rankin said. In response to the study, the Calorie Control Council, an industry association, told CNN that “the results of this study are contrary to decades of scientific research showing reduced-calorie sweeteners like erythritol are safe, as evidenced by global regulatory permissions for their use in foods and beverages,” said Robert Rankin, the council’s executive director, in an email. “Obviously, more research is needed, but in an abundance of caution, it might make sense to limit erythritol in your diet for now.” “There appears to be a clotting risk from using erythritol,” Freeman said. Andrew Freeman, director of cardiovascular prevention and wellness at National Jewish Health, a hospital in Denver, who was not involved in the research. “This certainly sounds an alarm,” said Dr. Clots can break off and travel to the heart, triggering a heart attack, or to the brain, triggering a stroke. It’s on par with the strongest of cardiac risk factors, like diabetes,” Hazen said.Īdditional lab and animal research presented in the paper revealed that erythritol appeared to be causing blood platelets to clot more readily. “If your blood level of erythritol was in the top 25% compared to the bottom 25%, there was about a two-fold higher risk for heart attack and stroke. People with existing risk factors for heart disease, such as diabetes, were twice as likely to experience a heart attack or stroke if they had the highest levels of erythritol in their blood, according to the study, published Monday in the journal Nature Medicine. Stanley Hazen, director of the Center for Cardiovascular Diagnostics and Prevention at the Cleveland Clinic Lerner Research Institute. “The degree of risk was not modest,” said lead study author Dr. A sugar replacement called erythritol – used to add bulk or sweeten stevia, monkfruit and keto reduced-sugar products – has been linked to blood clotting, stroke, heart attack and death, according to a new study.
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