Evidence mounts that sweetener erythritol raises blood clot risk.

A recent study suggests that the low-calorie sweetener erythritol may increase the risk of blood clots, which could explain its association with a higher risk of heart attack and stroke. Erythritol is commonly used as a sugar substitute in the US and Europe, and regulatory bodies have classified it as safe. However, research has shown that high concentrations of erythritol in the blood are linked to a doubled risk of heart attack and stroke. The study found that erythritol consumption led to increased clot formation in the blood, while sugar had no significant effect. Further research is needed to fully understand the risks and benefits of low-calorie sweeteners compared to sugar. [Extracted from the article]