Erythritol vs Polydextrose: which is worse?

What is Erythritol?

Erythritol is a four-carbon sugar alcohol naturally occurring in small amounts in fruits, fermented foods, and mushrooms. Commercially produced via fermentation of glucose by yeasts such as Moniliella pollinis, it has approximately 70% of sucrose's sweetness, provides 0.24 kcal/g, and has a glycemic index of 0. It is nearly completely absorbed in the small intestine and excreted unchanged in urine, which explains its unusually low laxative effect compared to other polyols.

What is Polydextrose?

Polydextrose is a synthetic polymer of glucose (with some sorbitol and citric acid) created under heat and vacuum conditions. It functions as a soluble dietary fiber, providing only 1 kcal/g. It is used to add bulk to reduced-calorie foods while also contributing fiber content. The FDA approved it as GRAS in 1981.

Documented risks

Erythritol: A 2023 observational study published in Nature Medicine (Hazen et al., Cleveland Clinic) found that elevated blood erythritol levels were associated with increased risk of major adverse cardiovascular events (MACE), including heart attack and stroke. Additionally, erythritol was found to enhance platelet aggregation in vitro. This study was widely reported and has generated significant scientific debate; critics note that it was observational (not causational), and that the study population had pre-existing cardiovascular risk factors. Regulatory agencies have not changed their approval status. The long-term cardiovascular implications require further research.

Polydextrose: At doses above ~90 g/day, polydextrose can cause flatulence, bloating, and loose stools. At normal food use levels it is well tolerated. EFSA confirmed its safety in 2012. It functions as a soluble prebiotic fiber, feeding beneficial gut bacteria. No genotoxicity, carcinogenicity, or reproductive toxicity has been identified.