Does Erythritol Increase the Risk of Heart Disease and Stroke?

In this video, I am reviewing and critiquing the recently published study linking the sugar-substitute erythritol to an increased risk of heart disease and stroke.

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VIDEO DESCRIPTION -
A recent study published in Nature Medicine linked the sugar substitute erythritol to an increased risk of heart disease and stroke. This publication triggered a major storm on social and traditional media, because erythritol has increasingly been used as a sugar substitute, and is quite popular particularly among people who consume low-carb or keto-diets.
In this video, I will summarize the study findings, and share my top five concerns that collectively cast some doubt about whether dietary erythritol is indeed linked to an increased risk of cardiovascular events, as the paper suggested.

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TIMESTAMPS -
0:00 Introduction
1:13 Summary of study findings: blood erythritol is associated with heart attacks and strokes
6:55 Concern #1: Lack of generalizability
8:05 Concern #2: Blood erythritol may not be a biomarker of dietary erythritol intake
8:44 Concern #3: Confounding by pre-existing conditions
15:27 Concern #4: Confounding by dietary factors
17:37 Concern #5: Mechanistic studies may not be relevant for humans
20:53 Conclusions

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