Artificial sweeteners may increase risk of heart attack and stroke, study finds

Erythritol, a sugar substitute, may be linked to an increased risk of heart attack and stroke in high-risk adults.

A popular zero-calorie sweetener is linked to an increased risk of heart attack and stroke, a new study finds.

This sugar substitute, called erythritol, occurs naturally in low concentrations in certain plants, such as grapes and mushrooms, but can also be produced industrially and added to foods in higher concentrations. In particular, it is often used to sweeten low-calorie, low-carb and "ketogenic" products, which are typically high in fat and low in carbs.

Image source: Pixabay

The study, published on February 27 in the journal Nature Medicine, evaluated more than 4,000 Americans and Europeans who were undergoing heart evaluations and found that those with the highest blood concentrations of artificial sweeteners had an increased risk of heart disease or stroke within the next three years, The New York Times reported. Notably, most of the participants already had some form of cardiovascular disease or exhibited risk factors for future heart problems, such as diabetes or high blood pressure.

People are trying to do something healthy for themselves but may unintentionally cause harm.

In laboratory experiments, erythritol increased the activity of platelets, a type of blood cell that sticks together to form clots, causing clots to form at a faster rate. Likewise, in mice injected with erythritol, clots formed more quickly after an injury than in mice injected with saline, the team reported. They also took blood samples from people who drank erythritol-sweetened beverages and found that levels of the sweetener in their blood peaked within hours and remained high for two days — high enough to potentially affect how their blood clots, the authors wrote.

According to the study, increased clotting has the potential to lead to a heart attack or stroke because blood flow is constricted as a clot forms.

However, it’s important to note that the study has some limitations, notably that many of the participants were over 60 and already had heart disease, meaning they were already at risk for heart attack and stroke. While the study suggests some link between clot formation and erythritol, it doesn’t show that the compound actually causes strokes and heart attacks in humans.

This research is so important that it could spark immediate changes in what we consume. We don't fully understand the health effects of industrialised food and just because something is sold as 'natural' doesn't mean it is safe or beneficial for us to consume on an industrial scale.

The study authors concluded that studies evaluating the long-term safety of erythritol are necessary.

Source: Chongqing Tianji Network Co., Ltd.

Statement: Except for original content and special notes, some pictures are from the Internet. They are not for commercial purposes and are only used as popular science materials. The copyright belongs to the original authors. If there is any infringement, please contact us to delete them.