Cleveland, Ohio – A recent study conducted by researchers at Cleveland Clinic has revealed a concerning link between high levels of xylitol and an increased risk of cardiovascular events, such as heart attacks and strokes. Xylitol, a commonly used zero-calorie sweetener found in various products like sugar-free candy and toothpaste, has been shown to enhance clotting abilities in the body, potentially leading to a higher risk of thrombosis.
The research team, led by Dr. Stanley Hazen, published their findings in the European Heart Journal, highlighting the association between elevated xylitol levels and cardiovascular risks. Through a combination of patient analysis, preclinical research models, and clinical interventions, the team was able to confirm the detrimental impact of high xylitol consumption.
Xylitol is frequently used as a sugar substitute in a variety of products, including sugar-free candies, gums, baked goods, and oral health products like toothpaste. The increased prevalence of sugar substitutes, such as xylitol and artificial sweeteners, in processed foods marketed as healthier alternatives has raised concerns about their potential impact on cardiovascular health.
In addition to xylitol, the research team also previously discovered a similar link between erythritol, another sugar substitute, and cardiovascular risk. While xylitol may not be as widely used in the United States as erythritol, it remains a common ingredient in food products in other countries.
Dr. Hazen, Chair of Cardiovascular and Metabolic Sciences at Cleveland Clinic, emphasized the need for further investigation into the health effects of sugar alcohols and artificial sweeteners, particularly as they are often recommended for individuals managing conditions like obesity or diabetes. While the study does not advocate for eliminating products containing xylitol altogether, it underscores the importance of understanding the potential risks associated with consuming high levels of this sweetener.
The study’s methodology involved analyzing over 3,000 patients in the U.S. and Europe, linking high xylitol levels in the plasma to an increased three-year risk of cardiovascular events. By conducting preclinical tests, the research team observed how xylitol promoted clotting in platelets, further elevating the risk of thrombosis. Comparing the effects of a xylitol-sweetened drink to a glucose-sweetened drink on platelet activity, they found a significant increase in clotting ability following xylitol ingestion.
Moving forward, the researchers stress the importance of conducting additional studies to assess the long-term cardiovascular safety of xylitol. While the limitations of the current research suggest an association rather than causation, consulting with healthcare professionals or dietitians for personalized recommendations on food choices is recommended for individuals concerned about their cardiovascular health.