Common Sweetener Xylitol Linked to Higher Risk of Heart Attack and Stroke
New research published in September 2026 found that xylitol, a sugar substitute found in many sugar-free products, is associated with an increased risk of cardiovascular events including heart attack and stroke. Researchers say the findings warrant a closer look at how widely xylitol is used in food products.
Researchers have found that xylitol, a common sugar substitute used in sugar-free gum, candy, and baked goods, is associated with a higher risk of cardiovascular events including heart attack and stroke.
The findings, reported in September 2026, add to a growing body of research questioning the safety of certain artificial sweeteners. Xylitol is a sugar alcohol that occurs naturally in small amounts in fruits and vegetables but is produced in large quantities for use as a food additive.
The study tracked thousands of adults over several years and found that those with higher blood levels of xylitol had a significantly greater risk of experiencing a major cardiovascular event compared to those with lower levels.
Researchers say xylitol may affect platelet function, making blood more likely to clot. Clotting is a key mechanism behind heart attacks and strokes.
Xylitol is widely marketed as a healthier alternative to sugar because it has fewer calories and does not spike blood sugar in the same way. It is commonly found in products labeled "sugar-free" or "diabetic-friendly."
Experts caution that the study shows an association, not a direct cause-and-effect relationship. But they say the findings are significant enough that people with existing heart disease or high cardiovascular risk should discuss their use of xylitol-containing products with their doctor.
The research adds to earlier concerns raised about erythritol, another sugar alcohol, which was also linked to cardiovascular risk in a 2023 study.
