A Popular Low-Calorie Sweetener May Raise the Risk of Blood Clotting
- Sugar substitutes have been around since 1879.
- One of the latest types of sugar substitutes are sugar alcohols, such as erythritol.
- Previous research has linked erythritol to cardiovascular issues such as heart attack and stroke.
- Researchers have now found that using erythritol may increase a person’s risk of blood clots.
Since the invention of the very first sugar substitute saccharin in 1879, scientists have been continuing to look for ways to create the sweet taste of sugar without the calories it has.
Recently, sugar alcohols have become a common sugar replacement. Sugar alcohols tend to be slightly less sweet or equally as sweet as natural sugar, allowing them to seamlessly replace sugar in some foods.
One commonly used sugar alcohol is erythritol — a sugar alcohol naturally found in certain fruits and vegetables and is commercially made through the fermentation of a simple sugar called dextrose found in corn.
Previous research has linked erythritol to an increased risk for cardiovascular issues, such as a study published in March 2023 that found an association between erythritol use and an increased risk for major cardiovascular eventsTrusted Source including heart attack and stroke.
