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 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. Despite its growing use, the long-term health impacts of xylitol have never been widely studied. In the largest study of its kind, researchers found high blood levels of xylitol were associated with an increased risk of major adverse cardiovascular events. The findings were presented in Munich at the European Society of Cardiology (ESC) annual congress, the world’s largest heart conference. Researchers looked at 17,710 people and compared the 25% with the highest levels of xylitol in their blood against the 25% with the lowest. Those who had the highest amount were 57% more likely to die or suffer a heart attack or stroke, than those with the least, within six years. Even after 30 years, they were stil