Erythritol, a popular sugar alcohol found in many “sugar-free” products, is facing new scrutiny following research linking it to an increased risk of cardiovascular events.A study published in the journal Stroke found a correlation between higher blood levels of erythritol and a greater chance of stroke, heart attack, and death, particularly among individuals with existing heart conditions or risk factors like diabetes. while the findings require further inquiry, the research raises questions about the long-term safety of this widely-used sweetener and could potentially reshape dietary recommendations.
Popular Natural Sugar Substitute May Increase Stroke Risk
A commonly used natural sugar substitute may be linked to an increased risk of stroke, according to recent research. The findings highlight the importance of carefully considering the potential health effects of alternative sweeteners, especially for individuals with pre-existing cardiovascular conditions.
The study, published in the journal Stroke, investigated the association between erythritol – a sugar alcohol used in many “sugar-free” products – and cardiovascular events. Researchers found that higher levels of erythritol in the blood were associated with a greater risk of major adverse cardiovascular events, including stroke, heart attack, and death.
The research team analyzed data from over 3,000 participants in the United States. Individuals with existing cardiovascular disease or risk factors, such as diabetes or high blood pressure, appeared to be particularly vulnerable. The study revealed that those with the highest erythritol levels faced a significantly elevated risk of cardiovascular problems.
“Our study shows that higher erythritol levels are associated with an increased risk of cardiovascular events,” researchers said. “This suggests that erythritol may not be a neutral substance for cardiovascular health.”
Erythritol is often used as a bulk sweetener in processed foods, beverages, and tabletop sweeteners marketed to people with diabetes or those seeking to reduce their sugar intake. It’s naturally found in some fruits, but is typically manufactured through fermentation of corn or wheat starch.
The study authors caution that further research is needed to confirm these findings and to fully understand the mechanisms by which erythritol may contribute to cardiovascular risk. However, the current data raise concerns about the widespread use of this sugar substitute. The findings could prompt a reevaluation of the safety of erythritol and other sugar alcohols, and may influence dietary recommendations for individuals at risk of heart disease.
Health officials recommend a balanced diet and limiting the intake of added sugars, regardless of the source. Individuals with concerns about their cardiovascular health should consult with a healthcare professional to discuss appropriate dietary choices.
The research was funded by the National Heart, Lung, and Blood Institute.
