
Blood xylitol linked to higher cardiovascular risk in large study
A large observational study presented at the European Society of Cardiology conference in Munich found that higher blood levels of xylitol are associated with a greater risk of major cardiovascular events (death, heart attack, or stroke) within six years, with lingering elevated risk over 30 years. The association appears dose‑dependent and persists after accounting for factors like age, sex, BMI, hypertension, diabetes and lipids. Researchers caution that causation cannot be established from observational data and call for further studies as xylitol usage in foods and oral care products continues to rise.













