It’s the artificial sweetener that increases the risk of cardiovascular disease

There are many people who prefer artificial sweeteners when they go to sweeten tea, coffee and even certain foods.

These types of products are often considered a healthier option than regular sugar, which, if consumed in excess, can increase the risk of diabetes, heart disease, high blood pressure and obesity.

However, in recent years, several scientific studies have warned that artificial sweeteners can also lead to various health risks. And now, new research by a team from the Cleveland Clinic in the United States warns that One of the most popular sugar substitutes may increase the risk of cardiovascular disease.

The research, led by Stanley Hazen, director of the department of cardiovascular and metabolic sciences at the Cleveland Clinic’s Lerner Research Institute, suggests that Erythritol, one of the most widely used artificial sweeteners may not be as safe for your health as it has been evaluated by some food regulatory agencies.

Specifically, the study published in the journal Arteriosclerosis, thrombosis and vascular biology discovered that erythritol causes increased activation of platelets (blood cells), which increases the risk of blood clots.

Erythritol is 70% as sweet as regular sugar and is produced by fermenting corn. It is also found naturally in fruits and vegetables, and the body can also produce it naturally, although in much smaller amounts.

The U.S. Food and Drug Administration and the European Food Safety Authority have designated erythritol as a GRAS, or “generally recognized as safe,” ingredient, allowing it to be used in a wide range of health products in the food industry.

But according to findings from the Cleveland Clinic, this sweetener can have negative consequences on cardiovascular health, even when consumed in normal doses.

To conduct the study, the team led by Hazen built on previous research they had conducted, in which they had found that heart patients with high erythritol levels were twice as likely to have a cardiac event over the next three years, compared with those with low levels.

Another key finding is that when erythritol is added to blood or platelets, clot formation increases.

The most recent work has focused on analyzing the impact that can remain in the blood after ingesting erythritol in normal quantities, as is the case in products such as drinks or “sugar-free” buns.

After analyzing 20 healthy volunteers, the team identified that the average level of erythritol after eating was increased more than 1,000-fold in individuals who consumed the sweetener, compared to their initial levels.

Participants also experienced a significant increase in blood clot formation after consuming erythritol. However, no changes were identified after consuming glucose.

“Many professional societies and physicians consistently recommend that people at high cardiovascular risk (obesity, diabetes, or metabolic syndrome) consume foods containing sugar substitutes instead of sugar,” Hazen detailed in a statement.

“These results highlight the importance of conducting longer-term clinical studies to evaluate the cardiovascular safety of erythritol and other sugar substitutes.” he added.

While WH Wilson Tang, co-author of the study and director of heart failure and transplant medicine at the Cleveland Clinic, noted that this work raises new concerns among experts about the possibility that “a standard serving of a food or beverage sweetened with erythritol may acutely stimulate a direct clotting effect.”

Wilson also points out that these findings are also crucial because another study recently suggested that the xylitol an artificial sweetener used in candy and toothpaste, was able to negatively impact platelets. As with erythritol, consumption of this sugar substitute was associated with a higher risk of heart attack, stroke, or other similar events.

According to both authors, more clinical studies are needed in the future to investigate the relationship between erythritol and cardiovascular health.

“I think it would be better to choose sweet treats occasionally and in small amounts rather than consuming sugary drinks and foods with these sugar alcohols, especially for people at high risk of thrombosis, such as those with heart disease, diabetes or metabolic syndrome,” Hazen says.

“Cardiovascular disease accumulates over time and is the leading cause of death worldwide. “We need to ensure that the foods we eat are not contributing in hidden ways.” he concludes.

In May 2023, the World Health Organization (WHO) He warned that he discouraged the use of artificial sweeteners. This is because they are not beneficial in the long term for controlling body weight in children and adults.

The organization also warned at the time that prolonged consumption of this type of product could increase the risk of developing type 2 diabetes, cardiovascular disease and mortality.

The WHO suggestion included all “non-nutritive synthetic and natural or modified sweeteners that are not classified as sugars and are found in manufactured foods and beverages,” as well as those sold alone to be added to foods or beverages. Some of these are:

• Acesulfame K
• Aspartame
• Let’s go
• Cyclamates
• Neotame
• Saccharin
• Sucralose
• Stevia and its derivatives

“Sugar-free sweeteners are not essential dietary factors and lack nutritional value. People should completely reduce sweetness from their diet, starting at an early age, to improve their health,” said Francesco Branca, WHO Director of Nutrition and Food Safety.