Erythritol vs Allulose: New Research Reveals Surprising Effects on Blood Clotting

The Controversy Surrounding Erythritol

Erythritol, a popular no-calorie sugar alcohol found in many reduced-sugar products, has recently come under scrutiny. New research has raised concerns about its potential to promote blood clots and increase the risk of cardiovascular events. This has led some to question whether we are witnessing the end of erythritol's reign as a favored sugar substitute.

Misleading Packaging and Industry Response

Interestingly, some companies producing erythritol-based products seem to be aware of the negative attention. There have been reports of misleading packaging apparently designed to conceal erythritol's presence in certain products. While this raises questions about marketing practices, our focus here is on the scientific research surrounding erythritol and its effects on health.

New Research: Erythritol and Blood Clotting

Recent studies have delved into the relationship between erythritol consumption and blood clot formation. One particularly fascinating piece of research examined pathways related to platelet aggregation - the basis of blood clot formation - in mice fed a high-carb, high-fat Western-style diet.

Key Findings

1. The Western-style diet increased pathways related to platelet aggregation and blood clots.
2. Erythritol exacerbated this effect, making it worse.
3. Using gene set enrichment analysis, researchers found that erythritol mimicked many of the pathways upregulated in sickle cell disease, a common inherited blood clotting disorder.

Understanding Sickle Cell Disease

To fully grasp the implications of this research, it's important to understand sickle cell disease:

• It affects 1 in about 365 Black individuals and 8 million people worldwide.
• Characterized by the literal sickling of blood cells in vessels, causing them to get stuck and form clots.
• Can lead to serious consequences including anemia, stroke, increased infection risk, and chronic damage to various organs.
• Causes extreme pain and can result in bone death.

Erythritol and Sickle Cell Disease Pathways

The study used samples from 18 human patients with sickle cell disease and 12 healthy control patients. Remarkably, the researchers found that erythritol mirrored many of the pathways upregulated in sickle cell disease. They explicitly stated, "Erythritol mirrors sickle cell disease pathways."

Introducing Allulose: A Contrasting Sugar Substitute

As part of the same study, researchers also tested another sugar substitute: allulose. This rare, natural, low-calorie sugar showed strikingly different results compared to erythritol.

Allulose vs Erythritol: Opposing Effects

• Erythritol increased platelet aggregation and sickle cell disease pathways.
• Allulose reduced blood clot effects and opposed sickle cell disease pathways.

Visual Representation of Results

The study included a dot plot (Figure 3A) that clearly illustrates these contrasting effects:

• Columns represent different treatments
• Rows represent gene groups
• Red indicates pathway upregulation
• Blue indicates pathway downregulation

Key observations from the plot:

1. Sickle cell disease and Western-style diets led to increases in blood clotting pathways.
2. Erythritol treatment further exacerbated this effect on top of the Western diet.
3. Allulose stood out as the only treatment showing downregulation (blue) of these pathways.

Mechanisms Behind the Opposing Effects

To understand why erythritol and allulose have such different impacts on platelet aggregation and blood clotting, the researchers examined their effects on mitochondrial function.

Erythritol's Impact on Mitochondria

• Caused downregulation of electron transport chain and ATP synthesis pathways
• Hindered mitochondrial function
• Paralleled effects seen in sickle cell disease

Allulose's Impact on Mitochondria

• Enhanced electron transport chain and ATP synthesis pathways
• Predicted to reduce cellular oxidative stress
• Boosted mitochondrial function

Implications for Blood Clotting

The researchers suggest that allulose's ability to improve ATP production and mitigate oxidative stress could be a critical mechanism through which it modulates platelet function and reduces the prothrombotic environment (i.e., reduces blood clotting).

Potential Applications and Recommendations

Based on their findings, the researchers advocate for allulose as a safer alternative to erythritol, particularly for:

1. Individuals at heightened risk for thrombotic events
2. Those with sickle cell disease
3. People consuming a Western-style diet

Research Integrity and Funding

It's natural to question the funding sources and potential conflicts of interest in such impactful research. In this case:

• The research was funded by National Korean Research Foundation grants
• The authors reported no conflicts of interest

Expert Commentary and Disclosure

As an expert commenting on this research, it's important to note that I (Nick) was not involved in this research or its publication. However, in the interest of full transparency, I disclose that I am on the Scientific Advisory Board of RX Sugar, a company specializing in the sale of allulose-based products.

My reasons for joining this board include:

1. Genuine fascination with the science behind allulose
2. Respect for fellow board members (including Dr. Dominic D'Agostino, Dr. Benjamin Bikman, Dr. Andrew Koutnik, Dr. Richard Johnson, and others)
3. Belief in the company's mission to displace sugar with a metabolically superior alternative

The Bigger Picture: Do We Need Sweeteners?

While this research provides valuable insights into the effects of different sweeteners, it's crucial to consider the broader context:

1. Metabolically, humans don't need sweet tastes or sweeteners.
2. Practically, many people choose to include sweet foods in their diet.
3. Given this reality, allulose appears to be the best option among sweeteners based on current metabolic health data.

Conclusion and Future Directions

This groundbreaking research sheds new light on the potential health impacts of common sugar substitutes. While erythritol has been widely used and considered safe, these findings suggest a need for caution, particularly for individuals at higher risk of blood clotting issues.

Allulose, on the other hand, shows promise as a potentially safer alternative. Its ability to counteract some of the negative effects associated with Western diets and its positive impact on mitochondrial function make it an intriguing subject for further study.

However, it's important to note that this is just one study, and more research is needed to fully understand the long-term effects of both erythritol and allulose on human health. Future studies should focus on:

1. Replicating these results in human trials
2. Investigating the effects of long-term consumption of these sweeteners
3. Exploring potential interactions with different dietary patterns and health conditions
4. Examining the impact on diverse populations, including those with pre-existing cardiovascular risk factors

As our understanding of these sweeteners evolves, it's crucial for consumers, healthcare providers, and food manufacturers to stay informed about the latest research. This will enable more informed decisions about the use of sugar substitutes in our diets and food products.

Ultimately, while sweeteners can play a role in reducing sugar intake, it's important to remember that a balanced diet based on whole, minimally processed foods remains the foundation of good health. As we continue to unravel the complexities of nutrition and metabolism, we may need to reassess our approach to sweeteners and their place in our diets.

For those interested in exploring this topic further, there are numerous resources available, including video series and scientific papers that delve into the cellular biology and human randomized control trials on artificial and natural sweeteners. Continuing education on this subject can help individuals make more informed choices about their diet and health.

As research in this field progresses, we may see shifts in dietary recommendations and food industry practices. It's an exciting time in nutritional science, and studies like this one on erythritol and allulose demonstrate how our understanding of even common food additives continues to evolve. Staying open to new evidence and being willing to adjust our habits based on scientific findings is key to optimizing our health in the face of an ever-changing nutritional landscape.

In the meantime, for those who choose to use sweeteners, the current evidence suggests that allulose may be a preferable option, particularly for individuals concerned about cardiovascular health or at risk for blood clotting issues. However, as with any dietary change, it's always advisable to consult with a healthcare provider or registered dietitian, especially for those with pre-existing health conditions.

As we move forward, it will be fascinating to see how this research influences both individual dietary choices and broader public health recommendations. The story of erythritol and allulose serves as a reminder of the complexity of nutrition science and the importance of ongoing research in this field. It also highlights the need for consumers to stay informed and critical, always questioning and seeking out the latest scientific evidence to guide their food choices.

In conclusion, while the "end of erythritol" may be an overstatement, this research certainly calls for a reevaluation of its widespread use. At the same time, it opens up new possibilities with allulose, potentially paving the way for healthier sugar alternatives in the future. As always in science, these findings should be seen not as the final word, but as an important step in our ongoing journey to understand the intricate relationships between what we eat and how it affects our health.

Article created from: https://youtu.be/YZ9WLMS7ib4?feature=shared