Artificial Sweetener Linked to Heart Risks

A recent study from the Cleveland Clinic has cast doubt on the safety of erythritol, a widely used artificial sweetener, particularly in keto diet products. The research, published in the journal *Arteriosclerosis, Thrombosis and Vascular Biology*, indicates that erythritol may increase the risk of heart attack and stroke by making blood platelets more active, potentially leading to blood clots. Dr. W. H. Wilson Tang, a co-author of the study, emphasized the need for caution, suggesting that even a standard serving of erythritol-sweetened food could trigger a clot-forming effect. Erythritol, which is classified as "generally recognized as safe" (GRAS) by the U.S. Food and Drug Administration, is a low-calorie sweetener derived from corn and found naturally in some fruits. It is commonly used to enhance the texture and sweetness of various products, including monk fruit and stevia sweeteners. However, the study highlights that erythritol is poorly metabolized, leading to its accumulation in the body, which may pose risks, especially for individuals with pre-existing heart conditions. Previous research from the Cleveland Clinic revealed that individuals with high erythritol levels were twice as likely to experience major cardiac events compared to those with lower levels. The study's findings underscore the necessity for further long-term clinical investigations into the cardiovascular safety of erythritol and similar sugar substitutes. Dr. Hazen, chair of Cardiovascular and Metabolic Sciences at the Cleveland Clinic, advised that individuals, particularly those at higher risk for thrombosis, should consider limiting their intake of sugar alcohols like erythritol and opt for occasional sugar-sweetened treats instead.