The IAFNS Working Group on Erythritol is committed to proactively improving the science and evidence basis for decision making by all sectors. Regulators globally are seeking current information on the safety profile of erythritol and a deeper understanding of exogenous erythritol exposure. Industry is seeking to fully understand various low and no calorie sweeteners. And, academic researchers, including those focused on nutrition, are seeking additional hypotheses to test.
Why is this important?
Erythritol is an ingredient added to foods and beverages as a no calorie sweetener. Additionally, it can be added as a flavoring agent and/or a bulking agent. Erythritol is also produced endogenously in the human body and occurs naturally in some fruits, vegetables, and fermented foods.
A 2023 Nature Medicine paper (Witkowski, M., Nemet, I., Alamri, H. et al., 2023) reported an association between high erythritol blood levels and adverse cardiovascular events. The study also reported pilot data on 8 subjects showing a substantial dietary erythritol intake was associated with increased blood clotting. Thus, there is interest to understand the ADME/toxicology of erythritol and erythritol exposure from the diet.
COMMITTEE MEMBERS
FDA CFSAN
Cargill
Hershey
Mondelez
Toronto Metropolitan University
MORE ABOUT THE WORKING GROUP
The Working Group has opened a Request for
Pre-Proposals focused on the ADME/toxicology of erythritol. Additional details are available
at the page linked below