Recently, a research team led by Dr. Stanley Hazen, director of the Department of Cardiovascular and Metabolic Sciences at the famous American medical institution Cleveland Clinic, published a new research paper in the authoritative American journal Nature Medicine. The paper tracked and recorded the sugar alcohol content in the blood of thousands of patients at risk of heart disease, and believed that erythritol was associated with a significantly increased risk of adverse cardiovascular events, and speculated through in vitro experiments that erythritol may promote thrombosis. In addition, in an experiment on 8 healthy volunteers, the researchers found that when the participants in the experiment consumed a large amount of erythritol far exceeding the normal intake, the erythritol level in the blood was observed to increase within a few days.
Screenshot of NatureMedicine paper
A study published in the British journal Nature Medicine on the 28th suggested that erythritol, a commonly used artificial sweetener, may be associated with heart disease events.
New scientific discoveries Researchers at the Cleveland Clinic in the United States conducted a preliminary study on 1,157 people who had undergone heart disease risk assessment and had 3-year outcome data.
By analyzing chemicals in the blood, the team observed that the levels of compounds in a variety of artificial sweeteners (especially erythritol) were associated with increased risk of future heart disease and stroke during three years of follow-up. Further research by the team showed that erythritol in whole blood or platelets led to accelerated thrombosis, which was confirmed in animal model studies.
The researchers also conducted a prospective intervention study in 8 healthy volunteers. After the volunteers consumed 30 grams of erythritol beverages, their plasma levels were tested and it was found that the erythritol levels of all volunteers continued to increase, exceeding the threshold for increased coagulation risk within 2-3 days. The researchers believe that this finding may indicate that increased erythritol levels are associated with an increased risk of thrombosis.
Image source: Nature Medicine
Artificial sweeteners such as erythritol are common substitutes for sugar in low-calorie, low-carbohydrate products. Since consuming it poses a risk of cardiovascular disease, how should we choose a better sweetener?
After learning about this research report, Innov-Bio immediately tried to compound better natural sweeteners. As we all know, the main reason for the use of stevia is that its taste is closer to sucrose. When Innov-Bio mixed the pure natural sweetener stevia and monk fruit concentrated juice powder in a scientific ratio, amazing, we got a compound sweetener that tastes closer to sucrose, and they are all natural, and there is no risk of cardiovascular disease when using them.
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