Erythritol, a zero-calorie sugar substitute used to sweeten low-cal, low-carb and “keto” products, is linked to higher risk of heart attack, stroke and death, according to a new study.
Researchers at the Cleveland Clinic studied over 4,000 people in the U.S. and Europe and found those with higher blood erythritol levels were at elevated risk of experiencing these major adverse cardiac events.
The research, published Monday in the journal Nature Medicine, also found erythritol made blood platelets easier to form a clot.Â
“Our study shows that when participants consumed an artificially sweetened beverage with an amount of erythritol found in many processed foods, markedly elevated levels in the blood are observed for days — levels well above those observed to enhance clotting risks,” said Dr. Stanley Hazen, senior author of the study and chairman for the department of cardiovascular and metabolic sciences at Cleveland Clinic, in a press release.
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