Study Links Erythritol to Increased Blood Clotting Risk

A new pilot study from the Cleveland Clinic has found that erythritol, an artificial sweetener commonly used in low-calorie products, more than doubles the risk of blood clotting in healthy individuals, leading to potential heart attacks and strokes. Researchers discovered that consuming 30 grams of erythritol increased platelet responsiveness significantly, unlike glucose, which showed no such effect. This raises concerns given previous studies linking erythritol to higher mortality rates from cardiovascular events. Experts caution that the small sample size of only 20 participants limits the study's conclusions, although it raises important safety questions about erythritol's use. Meanwhile, some health professionals advocate for heart-healthy foods such as salmon, cherries, and olive oil to mitigate cardiovascular risks. The Calorie Control Council maintains that erythritol is safe based on decades of research, urging consumers to approach the findings with caution.