A study has discovered that erythritol, a sugar substitute, may elevate the risk of blood clot formation.
The research comparing the risk of blood clot formation between erythritol and glucose was published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology.
Sugar substitutes have existed since saccharin was developed in 1879, and many alternatives have emerged since then. Among the most commonly used are sugar alcohols.
Erythritol, a type of sugar alcohol, occurs naturally in some fruits and vegetables and is commercially produced by fermenting glucose from corn. A study released in March 2023 suggested that erythritol could increase the risk of major cardiovascular events such as heart attacks and strokes.
To explore the connection between erythritol and cardiovascular diseases, the research team investigated the relationship between erythritol intake and blood clot formation risk in 20 healthy adults. Half of the participants drank 30 grams of glucose, while the other half drank 30 grams of erythritol.
The results revealed that those who ingested the erythritol mixture experienced a more than 1,000-fold increase in blood erythritol levels. This was accompanied by a significant rise in platelet activity, which heightened the risk of blood clot formation. In contrast, those who consumed the glucose mixture did not exhibit these changes.
The researchers concluded that erythritol may increase the risk of blood clot formation.
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