If you’ve searched “erythritol heart issues” recently, you’ve probably seen alarming headlines suggesting that erythritol may increase the risk of heart attack or stroke.
As a company that makes cheesecake sweetened with erythritol and allulose, we take questions like this seriously. Our goal isn’t to dismiss concerns—or to amplify fear—but to share what the science actually says, in context.
Here’s a clear, balanced look at the research, what it does and doesn’t show, and how we think about erythritol and allulose as food makers.
Why are people concerned about erythritol?
The concern largely stems from a 2023 observational study that found an association between higher blood levels of erythritol and an increased rate of cardiovascular events in people who were already at high risk.
Some laboratory experiments in the same research showed that very large doses of erythritol could temporarily increase platelet activity under controlled conditions.
Those findings led to headlines suggesting erythritol causes heart disease—but that leap is where nuance matters.
Correlation does not mean causation
One of the most important things to understand is that this study did not prove erythritol causes heart problems.
Why? Because:
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The study was observational, not a randomized controlled trial
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The participants were older and already at higher cardiovascular risk
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People with obesity, diabetes, or metabolic conditions naturally produce more erythritol in their bodies, regardless of diet
This means elevated erythritol may be a marker of metabolic stress, not the source of it.
In other words: people who are already metabolically unhealthy tend to have higher erythritol levels—and they also tend to have higher cardiovascular risk. That does not mean one caused the other.
Dose and context matter
Another key detail often left out of headlines: dose.
The laboratory portion of the research used erythritol in amounts far beyond what most people consume through food—especially when eaten as part of a balanced meal.
Real-world consumption looks very different from:
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Isolated sweetener intake
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Large bolus doses
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Frequent, sweetener-heavy diets
Food context matters. A slice of thoughtfully sweetened cheesecake is not the same as consuming large amounts of pure sweetener.
How erythritol and allulose behave in the body
Erythritol and allulose are different from sugar in important ways:
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They do not significantly raise blood glucose or insulin
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They are not metabolized like sucrose or high-fructose corn syrup
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Erythritol is largely excreted unchanged
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Allulose has been shown to support better glycemic response in some people
For individuals managing blood sugar, insulin resistance, or metabolic health, avoiding repeated glucose spikes is itself a major cardiovascular consideration.
This is why many clinicians view sugar reduction as a net positive when done thoughtfully.
Long history of usage
Erythritol and allulose have:
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Been used globally for decades
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Undergone extensive safety reviews
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Appeared in numerous randomized trials without consistent cardiovascular harm signals
If erythritol posed a strong, direct heart risk at typical dietary levels, we would expect to see clearer evidence by now.
That doesn’t mean “consume without limits.” It means moderation and formulation matter.
Our philosophy as a better-for-you dessert company
We don’t believe any sweetener is a magic solution and we don’t believe fear-based nutrition serves anyone.
That’s why our approach is:
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Moderate sweetness, not maximal sweetness
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Portion-controlled foods, not sweetener concentrates
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Recipes designed for people seeking less sugar or no added sugar, not more indulgence
Our cheesecakes are meant to be part of a balanced diet...not a daily sweetener vehicle.
So, is erythritol bad for your heart?
Based on the totality of evidence available today:
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There is no conclusive proof that erythritol causes heart disease
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Elevated erythritol levels may reflect underlying metabolic health, not dietary harm
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Moderate consumption, especially as a sugar alternative, remains widely considered reasonable
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Overall diet, lifestyle, and metabolic health matter far more than any single ingredient
I personally enjoy erythritol and allulose in my desserts in moderation.
A balanced takeaway
The erythritol conversation deserves nuance not headlines.
For most people, using erythritol and allulose in moderation, within thoughtfully formulated foods, is very different from excessive or isolated intake. As with most things in nutrition, context matters more than absolutes.
We’ll continue to follow the science, consult experts, and evolve as research evolves because trust is built through transparency, not certainty.
Candace
Cofounder, Wonder Monday