Artificial Sweetener Erythritol Linked to Heart Attack and Stroke Risk
Study Findings
New research from the Cleveland Clinic has found that consuming foods with erythritol, a popular artificial sweetener, is associated with an increased risk of heart attack and stroke. The study, published in the journal Nature Medicine, is the first to link erythritol to these serious health risks.
Mechanism of Action
The researchers believe that erythritol may increase the risk of heart attack and stroke by making blood platelets stickier. Platelets are cells that help to stop bleeding. When platelets become stickier, they are more likely to clump together and form clots. These clots can block blood vessels and lead to a heart attack or stroke.
Implications for Consumers
The findings of this study have important implications for consumers who use artificial sweeteners. Erythritol is commonly used in a variety of foods and beverages, including diet sodas, sugar-free gum, and baked goods. Consumers who are concerned about their risk of heart attack and stroke may want to consider limiting their intake of foods and beverages that contain erythritol.
Need for Further Research
The researchers note that more research is needed to confirm the link between erythritol and heart attack and stroke risk. They also say that more research is needed to determine the potential risks of other artificial sweeteners.
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