Media outlets pounced on the study results, broadcasting them loudly across the internet, stating the dangers of dietary erythritol. But key aspects of this study warrant further examination before clearing erythritol out of the kitchen cabinets.
Studies usually outline their paramters, limitations, and need for further studies. But reading that takes all of the fun out of 'media reporting'.
Erythritol occurs naturally in fruits like grapes, pears, and watermelon, as well as fermented foods like beer, wine, and soy sauce. In addition to occurring naturally in foods, commercially produced erythritol has provided sweetness to foods and beverages since 1990.The popularity of erythritol in the United States and worldwide is due to several benefits: it’s more easily digestible than other natural sweeteners; it’s often recommended for diabetics because it doesn’t raise blood sugar levels; and it reduces dental plaque and tooth decay.
Erythritol is also very popular among the keto diet community because it can satisfy sugar cravings without impacting blood sugar and kicking someone out of ketosis.
A thourough discussion of the several studies, and their limitations, follows at the link. Skipping down to the conclusions:
Johnson-Arbor and Hunnes agreed that it’s difficult to draw conclusions from this study because it doesn’t relate to real-world use, and isn’t clear whether it can be applied to the general U.S. population.
Johnson-Arbor adds, "Several factors, including dietary habits, may have played a role but were not explicitly examined, and the exact relationship between erythritol and heart/vascular disease requires more investigation."
"I definitely think more research is needed," said Hunnes. "But I also think the media tends to oversell certain outcomes to studies because of the shock factor."
And most Journolists and Media "personalities" are idots