New research from the Cleveland Clinic found an association between consuming erythritol, a sugar substitute found in many baked goods and other sweets, and a potentially increased risk for cardiovascular events like stroke or heart attack. Published in the journal Arteriosclerosis, Thrombosis and Vascular Biology this month, researchers found that erythritol had a blood-clotting effect while glucose (found in “real” sugar) didn’t. Erythritol is a sugar alcohol used as a low-calorie substitute to sugar. It’s found naturally in foods such as fruits, but added to others as a sweetener in much higher levels than what occurs naturally. It’s a different type of sweetener than other sugar substitutes, like aspartame or sucralose.  While the study was small and does not prove causation, its findings are important because of how commonly artificial sweeteners and low-calorie sugar substitutes are touted as the healthier option — particularly to people and who may already be at a higher risk for heart disease. It’s also gained some popularity as a keto-friendly option. It adds to similar existing research on erythritol and cardiovascular …