A common low-calorie sweetener raises the risk of blood clotting

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A common low-calorie sweetener raises the risk of blood clotting
Heart DiseaseNutrition
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A small study found that the sugar substitute erythritol makes blood more susceptible to clotting, which can raise the risk of heart attack and stroke

erythritol makes blood more prone to clotting. This may explain why it has been linked to a greater risk of

Erythritol is a sugar alcohol found at low concentrations in fruits and vegetables that is about 70 per cent as sweet as sugar. Our bodies also produce the compound in small amounts. It contains almost no calories, making it a popular sugar substitute, especially in the US and Europe, saysat the Cleveland Clinic in Ohio. For several decades, erythritol has been added to products such as chewing gums, beverages and baked goods.

The researchers used two compounds at varying doses to prime blood to form possible clots. This helped them compare susceptibility to clotting before and after sugar and erythritol consumption.They found that in all the tests, the blood of those who consumed erythritol was significantly more prone to form clots after they ingested the sweetener than before. The samples from those who drank erythritol also had higher levels of molecules that blood cells release during clotting.

Together, these findings indicate that erythritol, but not sugar, increases the likelihood of blood clots, says Hazen. This is concerning, given that medical guidance often recommends people swap sugar for low-calorie sweeteners like erythritol, he says. “I would argue it is a safer to drink a -sweetened drink than an erythritol-sweetened drink in a patient at risk for clotting and having a heart attack or stroke,” says Hazen.

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