A recent study led by researchers at the Cleveland Clinic has found a concerning link between the sugar substitute xylitol and an increased risk of cardiovascular events such as heart attacks and strokes. The study, published in the European Heart Journal, highlights the potential dangers of high levels of xylitol consumption, particularly in processed foods promoted as healthy alternatives.
Xylitol is a sugar alcohol commonly used in sugar-free products such as gum, candy, toothpaste, and baked goods. It is often chosen for its low-calorie content and is marketed as a healthier substitute for sugar. However, the new findings suggest that consuming products with high levels of xylitol may have serious health implications.
Dr. Stanley Hazen, the lead author of the study and Chair of Cardiovascular and Metabolic Sciences at the Cleveland Clinic’s Lerner Research Institute, emphasized the urgency of further investigating sugar alcohols and artificial sweeteners. “It does not mean throw out your toothpaste if it has xylitol in it,” he stated, “but we should be aware that consumption of a product containing high levels could increase the risk of blood clot-related events.”
The study analyzed blood samples from over 3,000 patients in the U.S. and Europe. Researchers found that individuals with the highest levels of xylitol in their plasma had nearly twice the risk of experiencing a cardiovascular event within three years compared to those with lower levels. To validate these findings, preclinical testing showed that xylitol caused blood platelets to clot more readily, increasing the risk of thrombosis.
Dr. Matthew Tomey, a cardiologist at Mount Sinai Fuster Heart Hospital in New York City, pointed out that while the experiments are interesting, they do not conclusively prove that platelet abnormalities are responsible for the link between xylitol and cardiovascular events. However, the results do raise significant concerns about the widespread use of xylitol in everyday products.
Dr. Andrew Freeman, director of cardiovascular prevention and wellness at National Jewish Health in Denver, explained that reducing clotting activity is a crucial treatment for cardiovascular disease. “These sugar alcohols appear to be enhancing platelet activity, which is concerning,” he said. Freeman advised that switching to water or unsweetened tea or coffee might be a safer alternative.
Xylitol is not the only sugar alcohol under scrutiny. The same research team previously linked erythritol, another low-calorie sweetener, to increased cardiovascular risks. Both xylitol and erythritol are used in various “sugar-free” and “keto-friendly” products, raising questions about their overall safety.
Despite these findings, some industry representatives defend the safety of xylitol. Carla Saunders, president of the Calorie Control Council, argued that the study’s results contradict decades of scientific evidence supporting the safety of low-calorie sweeteners.
The World Health Organization has also called for more research on the long-term toxicity of artificial sweeteners. Given the potential risks identified in these studies, consumers and health professionals alike are urged to reevaluate the use of sugar substitutes in their diets.
In conclusion, while xylitol and similar sugar alcohols are marketed as healthier alternatives to sugar, emerging research suggests they may carry significant cardiovascular risks. As the debate continues, individuals should consider moderating their intake of such sweeteners and prioritize a balanced, natural diet.
