The Claim
Genetically predicted higher circulating erythritol levels are associated with a small but statistically significant increased risk of coronary heart disease, myocardial infarction, and stroke in European populations, as determined by Mendelian randomization analysis.
What the research says
Not yet evaluated
We are still looking at what the research says.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
People with genetically higher levels of erythritol in their blood have a slightly increased risk of developing coronary heart disease, heart attacks, and stroke.
See the scientific wording
Genetically predicted higher circulating erythritol levels are associated with a small but statistically significant increased risk of coronary heart disease (odds ratio = 1.0020 per unit increase in genetically predicted erythritol, 95% CI: 1.0007–1.0034, P = 0.0034), myocardial infarction (odds ratio = 1.0015, 95% CI: 1.0004–1.0026, P = 0.0090), and stroke (odds ratio = 1.0463, 95% CI: 1.0010–1.0937, P = 0.0449), based on Mendelian randomization analysis of genetic variants in European populations, suggesting a potential long-term cardiometabolic risk linked to endogenous erythritol metabolism.
High levels of erythritol in the blood make platelets more active, causing them to clump together too easily and form blood clots. These clots block arteries in the heart and brain, leading to heart attacks and strokes.
What the research says
1 studyPeople who naturally have more erythritol in their blood due to their genes have a tiny but real higher chance of having a heart attack or stroke, even if they don’t eat artificial sweeteners.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.