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According to a new study in the journal "Arteriosclerosis, Thrombosis and Vascular Biology" consuming a common amount of the sweetener erythritol, but not glucose, increases blood clotting activity in healthy people, raising concerns that erythritol might increase the risk of clots.

According to Korin Miller with Food & Wine, the study "analyzed data from two small groups of people — 10 who had a beverage with 30 grams of the artificial sweetener erythritol and 10 who had a drink with 30 grams of sugar after fasting overnight."

Recent studies on a large scale, along with lab and animal research, suggest that it's time to reconsider whether erythritol should still be classified as safe for use in foods.The study's conclusion states "the present findings suggest that discussion of whether erythritol should be reevaluated as a food additive with the Generally Recognized as Safe designation is warranted."

After their blood was drawn a half hour later, researchers "discovered that people who had the erythritol drink had more than double the risk of developing blood clots than those in the sugar group."

Erythritol, a sugar substitute and sugar alcohol, is often used in many keto and sugar-free products, as well as some products specifically marketed or labeled as being "friendly for diabetics."