A new pilot study has found that consuming beverages with erythritol—a sugar alcohol commonly used to enhance stevia and monk fruit sweeteners and sweeten low-carb keto products—more than doubles the risk of blood clotting in healthy individuals. Blood clots can dislodge and travel to the heart, causing a heart attack, or to the brain, leading to a stroke. Previous studies have already linked erythritol to higher risks of stroke, heart attack, and death. Dr. Stanley Hazen, the study's lead author and director of the Center for Cardiovascular Diagnostics and Prevention at the Cleveland Clinic, noted that erythritol intake led to a significant increase in platelet reactivity, a critical factor in blood clot formation, across all participants.
This finding raises concerns about the safety of erythritol, especially for individuals with a high risk of cardiovascular events. While the study involved a small group of participants, the results suggest that even standard servings of erythritol-sweetened foods or beverages could acutely trigger clot formation. As cardiovascular diseases remain the leading cause of death globally, the study underscores the importance of carefully evaluating the potential hidden risks in our diets, particularly for those already at risk for heart disease or diabetes.
