The artificial sweetener erythritol, which is commonly found in processed foods and diabetic foods, has been linked to a higher risk of heart attacks and strokes, according to a study published this month in.

Erythritol is a sugar alcohol found naturally in low amounts in fruits and vegetables but added at much higher levels to processed foods. It’s widely used in sugar-replacement and reduced sugar products, especially diabetic foods because it has no effect on glucose or insulin levels.

Due to its common use in our food system, some people now have higher-than-normal levels of erythritol in their blood. According to the study, this build up could be one of the factors leading to an increased risk of blood clots.

Erythritol is classified as “Generally Recognized As Safe” by the Food and Drug Administration (FDA), which means that a chemical or substance added to food is considered safe by experts when it is used the way it was designed. However, as a result of the study, many experts are advising erythritol be ingested in moderation.

What does this news mean to you? If you often use products with erythritol as an ingredient, talk to your doctor about your risk factors. For those who are obese, have diabetes, and cardio metabolic syndrome, the benefits may outweigh the risks, but it’s important to consult your care team.