New Delhi: A zero-calorie sugar substitute Erythritol is used to sweeten low-cal, low-carb and “keto” products. This chemical is linked to a higher risk of heart attack, stroke and death, according to a new study.
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.
According to new Cleveland clinic research, it showed that erythritol is associated with an increased risk of heart attack and stroke.
Researchers studied over 4,000 people in the U.S. and Europe and found those with higher blood erythritol levels were at elevated risk of experiencing a major adverse cardiac event such as heart attack, stroke or death. They 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.
Worth mentioning that the study was partially funded by the National Heart, Lung, and Blood Institute and the Office of Dietary Supplements, both of the National Institutes of Health, under grant award numbers P01 HL147823 and R01 HL103866 to Dr. Stanley Hazen.