A recent report indicates that xylitol may interfere with the body's ability to clot blood. Artificial sweeteners such as xylitol are often promoted as healthier substitutes for natural sugar, but accumulating evidence suggests they may negatively impact several body systems.
Xylitol, a zero-calorie sugar substitute, is found in various products like chewing gum, peanut butter, and some baked goods. A new study has linked xylitol, commonly used in processed foods including peanut butter, gum, baked goods, and candies, to an increased risk of heart attack and stroke.
The findings, published in the European Heart Journal, suggest that xylitol might impair the body's clotting mechanisms. Despite its Generally Recognized as Safe (GRAS) status from the Food and Drug Administration, indicating it is believed to be harmless, growing evidence suggests artificial sweeteners like xylitol may harm multiple body systems.
Researchers examined blood samples from over 3,000 individuals being evaluated for heart disease. Over a three-year period, they found that those with the highest xylitol levels in their blood had double the risk of heart attack, stroke, and death compared to those with the lowest levels.
In addition to the human study, the researchers conducted in vivo, interventional, and rodent experiments to investigate how xylitol affects cardiovascular function. They discovered that xylitol appears to influence platelet function. Dr. Hazen suggests there might be a receptor on platelets that interacts with sugar alcohols like xylitol.
Platelets clump together to form plugs that seal wounds and prevent excessive bleeding.
Dr. Cheng-Han Chen (Medical Director, Structural Heart Program at MemorialCare Saddleback Medical Center.)
The new findings suggest that xylitol might increase platelet stickiness in the bloodstream, raising the risk of clotting in the brain and heart, which could trigger cardiovascular events like heart attacks or strokes.
The growing body of literature indicates that artificial sweeteners, including another sugar alcohol called erythritol, are associated with poorer cardiovascular outcomes.
Xylitol was not previously proven to have this association, but this new study suggests that it may have similar effects on the body. It is important to remember that this is an observational study, so it does not definitively prove xylitol directly causes cardiovascular problems.
Dr. Rigved Tadwalkar, Board-Certified Consultative Cardiologist at Providence Saint John’s Health Center
More research is needed to fully understand the impact of xylitol consumption, especially at varying doses, on cardiovascular function.
Dr. Hazen highlighted the public health implications, noting that the individuals most likely to use sugar substitutes — those with obesity, diabetes, and metabolic syndrome — are also the most at risk.
"By reaching for what appears to be a healthier option, people wind up increasing their cardiovascular risks. People should consider avoiding consuming large amounts of xylitol until more is understood about its adverse effects."
Dr. Cheng-Han Chen
Consuming significant amounts of xylitol, a zero-calorie sugar substitute used in processed foods like peanut butter, gum, baked goods, and candies, may elevate the risk of heart attack and stroke, according to a new study. The study suggests that xylitol may impair platelet activity, increasing the risk of clotting and triggering cardiovascular events.
(Input from various sources)
(Rehash/Dr. Pragati Priya/MSM)
