Erythritol linked to heart attack and stroke
According to a study, a sugar substitute called erythritol has been linked to blood clots, stroke, heart attack and death.

Erythritol is a sugar alcohol that occurs naturally in certain fruits and vegetables and is synthesised in small amounts by the body. Sugar alcohols have a similar chemical structure to granulated sugar, but are less sweet. Erythritol, for example, has 70% of the sweetness of sugar and is considered to have zero calories. Erythritol has no lingering aftertaste, does not raise blood sugar levels and has a lower laxative effect than other sugar alcohols.

In a study published in the journal Nature Medicine, researchers found that erythritol levels in the blood were higher in people with cardiovascular disease. Further experiments showed that erythritol helps platelets to clump together and form blood clots. Increased blood clotting may increase the risk of heart attack and stroke.

These observational results do not prove that erythritol directly causes clot formation, and further experiments are needed to investigate the long-term effects of artificial sweeteners. In the meantime, it is recommended to reduce the consumption of erythritol.


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