Sweetener used in chewing gum and jam linked to strokes and heart attacks

A study of nearly 18,000 people has found that high levels of xylitol, a common sweetener used in items like gum, jam, yoghurt and ice-cream, could be linked to a greater risk of strokes, heart attacks and early death. Xylitol, a sugar alcohol naturally found in low amounts in certain foods, is frequently added in far larger quantities to artificially sweeten products.

Despite its widespread use, long-term health effects have not been extensively examined. The largest study of its kind, presented at the European Society of Cardiology annual congress, compared those with the highest xylitol blood levels to those with the lowest. Researchers found a 57% increased risk of major cardiovascular events, including heart attack or stroke, within six years for those with the highest xylitol levels compared to the lowest.

The findings remained consistent over 30 years, with the highest xylitol levels still associated with an 18% higher risk. This association remained even after accounting for factors like age, sex and underlying health conditions such as obesity, hypertension, diabetes and cholesterol. Dr Marco Witkowski, from Charité university hospital in Berlin who led the study, explained that xylitol can make platelets more likely to form clots.

He noted that while artificial sweeteners are often perceived as healthier than sugar and are considered safe by regulators, the new study highlights a concerning lack of knowledge about their long-term cardiovascular safety, especially as their use continues to rise. Prof Dan Atar, an ESC communication committee member, added that while the study can't prove causation, it adds to growing evidence suggesting that artificial sweeteners like xylitol may have a negative impact on heart health in the general population.

Experts emphasized that although the study shows an association, further research is needed to establish a definite cause-and-effect relationship.