Sweet Danger: Study Finds Erythritol Sugar Substitute May Increase Risk of Stroke and Blood Clotting in Diabetes Patients

A recent study suggests that erythritol, a common sugar substitute used in many foods marketed as diabetes-friendly, may increase the risk of blood clotting and stroke in diabetes patients. The study, conducted by researchers at the University of Illinois at Urbana-Champaign, found that erythritol caused significant changes in blood platelets, potentially increasing the risk of blood clots and other cardiovascular events.

The findings are particularly concerning given the prevalence of diabetes in the United States, with millions of people relying on sugar substitutes like erythritol to manage their blood sugar levels. While erythritol is generally considered safe and has been approved by the FDA, this new research suggests that it may have unforeseen health risks for certain populations.

The study highlights the need for further research into the safety and efficacy of sugar substitutes, particularly in the context of diabetes and cardiovascular health. In the meantime, individuals with diabetes or other risk factors for stroke and blood clots should consult with their healthcare providers to determine the best course of action.