Erythritol, a natural, low-calorie sweetener widely used in the food industry, has made a large number of headlines these days after research published in the journal Nature Medicine linked its consumption to an increased risk of stroke and heart attacks Although it is not the first time that its safety has been questioned, the numerous and exhaustive evaluations that have been carried out on this substance have not confirmed this danger.
This sweetener, which appears on food labeling as E968, is part of the polyalcohol group and is found naturally in fruits and vegetables or fermented foods. It contains up to 30% less sweetness than regular sugar, and 95% fewer calories, which is why it is widely used in sugar-free drinks. It is also used in chewing gum, ice cream, chocolate, cookies, soft drinks and products aimed at diabetics, although it depends on the country where these processes are manufactured. In Spain, for example, soft drinks do not usually incorporate this sweetener, declares the Association of Refreshing Drinks.
In 1998, JECFA (an international committee of scientific experts administered by WHO and FAO) made a first assessment of erythritol, and was unable to provide an Acceptable Daily Intake (ADI). In 2003, the Scientific Committee on Food (SCF) concluded that this sweetener was safe for food, and ruled out its toxicity, carcinogenic, mutagenic and genotoxic capacity, explains the Organization of Consumers and Users (OCU) on its website.
But this additive was not considered totally safe in the case of beverages. The SCF, whose functions are currently carried out by EFSA, pointed out that young people, who are heavy consumers of soft drinks, could exceed the recommended dose and suffer from laxative effects. In 2015, EFSA published a new scientific opinion on this sweetener and concluded that 1.6% erythritol in non-alcoholic beverages "would not pose laxation problems".
So far, it has only been possible to show that consuming large amounts of erythritol can have laxative effects. Nothing else. But if this new investigation, which has analyzed the data of some 4,000 65-year-old patients from the US and Europe, were joined by others, another evaluation could be carried out at the European level of this additive and the Commission could ban it, says the OCU .
It would not be the first time. It already happened with titanium dioxide (E171), a food coloring that was used to make chewing gum, cakes, supplements, soups or broths and that was banned in 2021 because its genotoxicity could not be ruled out (possible genetic damage that can be caused ).
In any case, nutritionists and health professionals advise against abusing highly processed foods, which are generally those with additives of this type. The best diet is one that gives prominence to fruits, vegetables, legumes and other products of plant origin, they insist.
