Does ‘this’ in gum, candy, and toothpaste increase the risk of heart disease?

Does 'this' in gum, candy, and toothpaste increase the risk of heart disease?

Weight loss is one of the best ways to lower the risk of heart disease. Reducing sugar intake can help you lose weight. This is why sugar substitutes have been developed. However, research has shown that sweeteners that mimic the taste of sugar with little to no calories may increase, rather than decrease, the risk of heart disease.

According to a study published in the European Heart Journal, higher levels of xylitol, a sugar substitute found in gum, candy, and toothpaste, were associated with a higher risk of heart attack.

A research team led by the Cleveland Clinic tracked more than 3,000 people in the United States and Europe. Half of the participants had a history of heart disease, and almost all participants had at least several risk factors for heart disease.

When the blood xylitol levels of participants were measured after fasting overnight, it was found that the participants with the highest levels had twice the risk of heart attack and stroke over a three-year period compared to the participants with the lowest levels.

To further understand the link between xylitol and cardiac events, the research team injected mice with xylitol and analyzed how it affects the cardiovascular system.

The study results showed that xylitol induced platelet activation, increasing blood coagulation.

The same results were obtained when the research team had people drink both xylitol-based and glucose-based beverages. Immediately after drinking the xylitol beverage, plasma xylitol levels increased 1,000-fold, along with clotting factor levels. In contrast, this phenomenon did not occur after drinking the glucose beverage.

Dr. Stanley Hazen, chairman of cardiovascular and metabolic sciences at the Cleveland Clinic and lead author of the paper, said, “Even in people with no history of heart disease, xylitol levels predicted future heart disease,” adding, “Xylitol should be considered similar to cholesterol in relation to heart disease.”