Sweetener may raise heart and stroke risks – study

By the Editorial Team · Monday, August 31, 2026

Researchers from Charité University Hospital found that higher blood levels of xylitol, a sugar substitute common in sugar-free products, are linked to a significantly increased risk of cardiovascular events such as heart attacks and strokes. This dose-dependent relationship highlights the need for further research to assess the long-term health impact of widespread xylitol consumption.

A recent study has linked xylitol, a common sugar substitute found in sugar-free foods, toothpaste, and chewing gum, to an increased risk of cardiovascular events such as heart attacks and strokes. Researchers from Charité University Hospital in Berlin conducted an analysis involving 17,710 participants from the Canadian Longitudinal Study on Ageing and the European Prospective Investigation into Cancer (EPIC)-Norfolk.

The study categorized participants based on their blood xylitol levels and found that those with the highest concentrations faced a 57% greater risk of major cardiovascular problems. Specifically, over a 30-year period, EPIC-Norfolk participants with elevated xylitol levels exhibited an 18% increased risk of cardiovascular complications compared to those with lower levels.

Dr. Marco Witkowski of Charité University Hospital, who presented the findings at the European Society of Cardiology’s annual meeting in Munich, noted that earlier research had demonstrated xylitol's capacity to enhance platelet clotting ability. Previous work also connected high blood xylitol levels with cardiovascular events among high-risk individuals over a three-year timeframe. The current study expanded on these findings by examining a larger, more general population over a much longer follow-up period.

The researchers observed a dose-dependent relationship, indicating that cardiovascular risk rose in tandem with blood xylitol concentrations. Xylitol, a sugar alcohol generated naturally in the body during glucose metabolism, is also present in small amounts in some foods. However, it is widely used as an additive in sugar-free or low-sugar commercial products, often at levels more than 1,000 times higher than naturally occurring amounts.

Given the increasing use of xylitol in consumer products, the researchers emphasized the need for further investigation to better understand its potential health effects. Dr. Witkowski recommended additional studies to clarify the long-term cardiovascular implications associated with higher xylitol exposure.

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