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New research published in Arteriosclerosis, Thrombosis and Vascular Biology reveals concerning findings about erythritol’s impact on blood clotting risk. In a controlled study of 20 healthy volunteers, researchers found that erythritol consumption led to blood levels increasing by more than 1,000 times baseline and demonstrated significant increases in platelet activity compared to glucose controls. The study builds on previous research linking erythritol to increased cardiovascular events.
Key Points:
- Study design: Randomized controlled trial with 20 healthy, non-smoking volunteers without cardiovascular disease or bleeding disorders; 10 received 30g erythritol in water, 10 received 30g glucose in water
- Primary finding: Erythritol ingestion resulted in >1000x increase in blood levels and significantly increased platelet responsiveness and blood clot risk
- Dosage consideration: The 30g erythritol dose used reflects typical amounts found in processed foods and artificially sweetened beverages
- Clinical relevance: Increased clotting risk was observed in all erythritol subjects across all measurements and doses, while glucose controls showed no changes
- Population impact: Patients most likely to consume sugar substitutes often overlap with those at highest risk for cardiovascular events
- Alternative sweetener options identified as potentially safer: honey, maple syrup, coconut/date sugar, raw sugar, fruit, stevia, and monk fruit
“The very subjects most likely to ingest the sugar substitute are also often the ones most at risk for experiencing a heart attack or stroke. So rather than reaching for what one hopes to be a healthy alternative, paradoxically, ingesting an erythritol-sweetened food or beverage may be increasing a person’s risk.”
– Stanley L. Hazen, MD, PhD, Chair of Cardiovascular and Metabolic Sciences of the Lerner Research Institute and Co-section Head of Preventive Cardiology Cleveland Clinic
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