ARTIFICIAL SWEETENER TIED TO HIGHER RISK OF HEART ATTACK AND STROKE

A recent study published in Nature Medicine has shown that a popular artificial sweetener, erythritol, may up the risk of stroke and heart attack.

A study of over 4,000 people in the U.S. and Europe found that erythritol is associated with incident MACE (major adverse cardiac events) risk and fosters enhanced thrombosis. MACE includes stroke, heart attack, or death.

The researchers also examined the effects of adding erythritol to either whole blood or isolated platelets, which are cell fragments that clump together to stop bleeding and contribute to blood clots. Results revealed that erythritol made platelets easier to activate and form a clot. Pre-clinical studies confirmed ingestion of erythritol heightened clot formation.

“Sweeteners like erythritol have rapidly increased in popularity in recent years, but there needs to be more in-depth research into their long-term effects,” said senior author Stanley Hazen, M.D., Ph.D., chairman of the Department of Cardiovascular & Metabolic Sciences in Lerner Research Institute and co-section head of Preventive Cardiology at Cleveland Clinic. “Cardiovascular disease builds over time, and heart disease is the leading cause of death globally. We need to ensure our food isn’t hidden, contributors.”

Sugar-free products containing erythritol are often recommended for people who have obesity, diabetes, or metabolic syndrome and are looking for options to help manage their sugar or calorie intake. People with these conditions also are at higher risk for adverse cardiovascular events like heart attack and stroke.

Erythritol is about 70% as sweet as sugar and is produced through fermenting corn. After ingestion, erythritol is poorly metabolized by the body. Instead, it goes into the bloodstream and leaves the body mainly through urine. The human body creates low amounts of erythritol naturally, so any additional consumption can accumulate.

“Our study shows that when participants consumed an artificially sweetened beverage with an amount of erythritol found in many processed foods, markedly elevated levels in the blood are observed for days well above those observed to enhance clotting risks,” said Dr. Hazen. “Further safety studies must be conducted to examine the long-term effects of artificial sweeteners in general, and erythritol specifically, on heart attack and stroke risks, particularly in people at higher risk for cardiovascular disease.”

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