Science
Sweetener used in chewing gum and jam linked to strokes and heart attacks
Guardian Science · Leans Left
High blood levels of xylitol associated with higher risk of major cardiovascular events, in largest study of its kind
A common sweetener used in products such as chewing gum, toothpaste, jam, yoghurts and ice-cream has been linked to an increased risk of strokes, heart attacks and death.
Xylitol is a sugar alcohol present in some natural foods in very low amounts. It is also added – often in amounts 1,000 times higher – to artificially sweeten foods, beverages and oral care products.
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