NEW YORK – A low-calorie sweetener called xylitol that is used in many reduced-sugar foods and consumer products may be linked to an increased risk of heart attack, stroke and death in people who consume higher amounts of the sweetener, a new study found.
In the new study on xylitol, “differences in platelet behaviour were seen even after a person consumed a modest quantity of xylitol in a drink typical of a portion consumed in real life”, said Dr Matthew Tomey. The cardiologist at Mount Sinai Fuster Heart Hospital in New York City is not involved in the study.
“When someone has a heart attack, we give them aspirin or drugs like clopidogrel, or Plavix, to counter platelet activity. These sugar alcohols appear to be enhancing platelet activity, which is concerning,” said Dr Freeman, who is not associated with the new research. As sweet as sugar with less than half the calories, xylitol is often used in sugarless gum, breath mints, toothpaste, mouthwash, cough syrup and chewable vitamins. It is frequently added in larger quantities to candy, baked goods, cake mixes, barbecue sauces, ketchup, peanut butter, puddings and pancake syrup.
“Yet people at risk for diabetes are among the most vulnerable for clotting events,” he said. “We’re targeting the wrong people.” Research has shown some artificial sweeteners may create a backlash in the metabolic system, triggering the body to expect more calories, thus making weight loss more difficult.
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