Sweetener used in chewing gum and jam linked to strokes and heart attacks
A large-scale study presented at the European Society of Cardiology has linked the common sweetener xylitol to an increased risk of heart attacks and strokes. Researchers found a dose-dependent relationship between blood levels of the sweetener and cardiovascular events.
Why it matters
This finding could lead to significant changes in dietary guidelines and the regulation of food additives used in common consumer products.
Xylitol is present in some natural foods in very low amounts, but also added in much larger amounts to sweeten products. Xylitol is present in some natural foods in very low amounts, but also added in much larger amounts to sweeten products. Health Sweetener used in chewing gum and jam linked to strokes and heart attacks High blood levels of xylitol associated with higher risk of major cardiovascular events, in largest study of its kind
Prefer the Guardian on Google 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.
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