SUMMARYA large study presented at the European Society of Cardiology congress in Munich found that higher blood levels of the sweetener xylitol were associated with a greater risk of heart attack, stroke, and death. Researchers analyzed data from 17,710 people and found the highest quartile of xylitol levels was linked to a 57% higher risk of major cardiovascular events over six years, with the association persisting over longer follow-up.
An anonymous reader quotes a report from The Guardian: A common sweetener used in products such as chewing gum, toothpaste, jam, yoghurts and ice-cream has been linked to an increased risk of strokes, heart attacks and death. Xylitol is a sugar alcohol present in some natural foods in very low amounts. It is also added -- often in amounts 1,000 times higher -- to artificially sweeten foods, beverages and oral care products. Despite its growing use, the long-term health impacts of xylitol have never been widely studied.
In the largest study of its kind, researchers found high blood levels of xylitol were associated with an increased risk of major adverse cardiovascular events. The findings were presented in Munich at the European Society of Cardiology (ESC) annual congress, the world's largest heart conference. Researchers looked at 17,710 people and compared the 25% with the highest levels of xylitol in their blood against the 25% with the lowest. Those who had the highest amount were 57% more likely to die or suffer a heart attack or stroke, than those with the least, within six years. Even after 30 years, they were still 18% more likely to have suffered one of these cardiac events.
Taken with data from the middle quartiles, the results from both cohorts suggested a dose-dependent relationship: the higher the xylitol blood levels, the higher the cardiovascular event rate. Furthermore, the researchers showed that there was consistent increase in cardiovascular events with xylitol irrespective of baseline characteristics, such as age and sex. The researchers also highlighted that the association was independent of underlying factors such as body mass index, hypertension, diabetes and lipid levels, which might predispose people to low-calorie products.