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Erythritol is a popular sugar substitute that is commonly used in low-calorie or zero-calorie sweeteners. It is a type of sugar alcohol that is naturally found in some fruits and fermented foods. Erythritol is preferred by many as a sugar replacement because it contains zero calories and has a similar taste to sugar without the negative effects on blood sugar levels. However, recent studies suggest that erythritol may be linked to an increased risk of heart attack and stroke.
A study published in the Journal of the American Heart Association in 2019 found that consuming erythritol may increase the risk of heart disease in some people. The study followed more than 80,000 women over a period of 14 years and found that those who
consumed the most erythritol had a significantly higher risk of developing heart disease compared to those who consumed the least.
The study also found that erythritol consumption was associated with an increased risk of high blood pressure, which is a major risk factor for heart attack and stroke. This is because erythritol can affect the way the body processes sodium, which is a key contributor to high blood pressure.
Another study published in the journal Nutrients in 2020 also found a link between erythritol consumption and an increased risk of stroke. The study analyzed data from over 100,000 participants and found that those who consumed the most erythritol had a significantly higher risk of stroke compared to those who consumed the least.
One possible explanation for the link between erythritol and heart disease and stroke is that erythritol can disrupt the balance of gut bacteria in the body. The gut microbiome plays a crucial role in regulating various bodily functions, including blood pressure and cholesterol levels. When the balance of gut bacteria is disrupted, it can lead to an increased risk of heart disease and stroke.
Erythritol may contribute to the formation of blood clots, which can increase the risk of heart attack and stroke. Blood clots can form when the blood vessels become damaged or when there is a buildup of cholesterol and other substances in the arteries.
It is important to note that the studies on the link between erythritol and heart disease and stroke are still relatively new and more research is needed to fully understand the relationship. Additionally, the studies were observational in nature, which means they cannot establish causality.
Nevertheless, the findings suggest that consuming large amounts of erythritol may not be as safe as previously thought, especially for those who are already at an increased risk of
heart disease and stroke. Individuals who have a history of heart disease, high blood pressure or stroke should consult with their healthcare provider before consuming erythritol or any other sugar substitute.
While erythritol is a popular sugar substitute that can help reduce calorie intake, it should be taken into account that it may be linked to an increased risk of heart disease and stroke. This correlation is still being studied, and more research is needed to fully understand the relationship. If you’re concerned about the potential risks erythritol might pose, schedule a consultation with your health care provider to determine whether you should avoid this sweet substitute.
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