Traditional Sweets (Chinese) Xylitol, a popular low-calorie substitute, has been linked to an increased risk of serious cardiovascular diseases, including heart attack and stroke.

According to new research presented at the European Society Cardiology Congress, ‘xylitol’ can help blood platelets clot more easily than normal and form blood clots, raising concerns for people with heart disease.

Xylitol occurs naturally in small amounts in fruits and vegetables, while the human body also produces small amounts of it naturally, but it is industrially produced in large quantities and used in a variety of products, including sugar-free chewing gum, coffees, bakery products, and toothpaste.

It tastes like the traditional sweetener ‘sugar’ but contains about 40% fewer calories than sugar and does not significantly raise blood sugar levels.

The study analyzed data from 17,710 people from the Canadian Long-Term Aging Study and the European Long-Term Clinical Study.

Researchers examined the relationship between xylitol levels in the volunteers’ blood and cardiovascular risk during the study.

According to Dr. Marko Witkowski, who presented the research, previous studies have also shown that xylitol can increase the clotting ability of platelets, while high levels of xylitol in the blood were associated with cardiovascular events over 3 years in high-risk individuals.

The researchers clarify that current research does not prove a direct cause and effect between xylitol consumption and heart attack or stroke, but indicates a strong association between the two.

Experts say more research is needed on the long-term effects of the sugar substitute xylitol on heart health, especially as its use in a variety of products is increasing.

Note: This is an informative article, consult a doctor for diagnosis and treatment of any of your ailments.