Heart attack and cancer risks linked to sugar substitute xylitol

Xylitol, a type of sugar alcohol that is used in the production of cough and other cough medicines, has been found to cause an increased risk of heart attack, stroke, and other cardiovascular events in a study published in the European Heart Journal that examined the effects of higher amounts of xylitol, a sugar alcohol.

These researchers discovered that there were relationships between the outcomes of a large-scale analysis of patients, a clinical intervention study, and preclinical research models.

The glycemic index of xylitol is low, making it an excellent sugar substitute with fewer calories. A sugar alcohol is a form of carbohydrate that is not actually alcoholic, but is instead made up of carbohydrates.

It is known that xylitol is present naturally in small amounts in fibrous fruits and vegetables, corn cobs, trees, and even in human bodies. This type of sugar is often used in place of sugar because of its similar taste to sugar, however, it has fewer calories than sugar.

Sugar-free candy, gum, and toothpaste have all been found to contain xylitol, which can be found in many different products. Additionally, people use it in baking and as a sweetener in addition to its other uses.

According to a study drawn from more than 3,000 subjects in the United States and Europe, researchers found that high levels of circulating xylitol were associated with an elevated risk of cardiovascular events over a three-year period.

According to the results of the study, a third of subjects who had the highest amount of xylitol in their plasma had a greater likelihood of suffering a cardiovascular event.

Medical News Today quotes a cardiologist as saying that problems with sugar substitutes date back at least a century, and that the issue has a great deal to do with the way those substitutes are structured as they are manufactured. Dr Bradley Serwer is the CEO of VitalSolution, which provides cardiovascular and anesthesia services to hospitals across the country.

There have been a number of synthetic sweeteners introduced as artificial sweeteners since the discovery of saccharin in 1879, responded Serwer. 

There was considerable concern in the 1970’s that saccharin may cause cancer, but it has since been clarified that saccharin does not cause cancer as mentioned in the National Toxicology Program’s report on the potential carcinogens of saccharin.

Timenews1 provided that information.