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Common sugar substitute facilitates blood clotting, raising risk for heart attack, stroke


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2024 Jun 8, 5:31am   537 views  31 comments

by Al_Sharpton_for_President   ➕follow (5)   💰tip   ignore  

Xylitol showed prothrombotic properties that could elevate consumers’ risk for incident CVD events.

The sugar substitute is commonly used in diabetic confectionaries, gums and toothpaste.

Xylitol, a low-calorie sugar substitute commonly found in gum and toothpaste, demonstrated prothrombotic properties, possibly raising risk for major adverse CV events, researchers reported.

A series of studies, led by Stanley L. Hazen, MD, PhD, chairman for the department of cardiovascular and metabolic sciences in the Lerner Research Institute and co-section head of preventive cardiology at the Cleveland Clinic, demonstrated the potentially adverse CV risks of elevated intake of the artificial sweetener.

“Xylitol is becoming one of the more common ‘carb friendly’ or ‘low calorie’ sugar substitutes, especially for diabetic confectionaries, candies and baking goods. It also is very common in oral care products — it helps prevent dental caries,” Hazen told Healio. “We began our studies looking to identify chemicals in blood that might help us identify new pathways linked to residual CVD risk, the risk that remains once one has treated cholesterol, blood sugar, BP and all of the other risk factors to normal levels, yet still the majority of cardiac events continue to occur, meaning there are additional pathways we have yet to discover that are linked to residual CVD risks. ... Our initial large-scale clinical observation studies identified erythritol, last year, and xylitol, this year.”

Hazen and colleagues’ research involved three separate studies:

verification that higher fasting blood levels of xylitol were associated with increased risk for incident CVD in independent studies with new/non-overlapping patients;

mechanistic studies determining that high levels of xylitol were associated with platelet hyperresponsiveness in patient population studies, and clotting risk in animal models; and

human intervention studies where intake of a typical portion size of xylitol was associated with increased platelet responsiveness in all patients.

“Causal studies show physiological levels of xylitol promote heightened risk for blood clotting, and this is entirely consistent with our large-scale clinical observation studies,” said Hazen, a member of the Healio | Cardiology Today Editorial Board.

Prothrombotic effects of xylitol
In initial untargeted metabolomics studies involving a discovery cohort of 1,157 stable individuals undergoing elective diagnostic cardiac evaluation and a subsequent targeted validation cohort of 2,149 individuals who underwent liquid chromatography-tandem mass spectrometry, the highest tertile of circulating levels of xylitol was associated with 3-year incidence of major adverse CV events (adjusted HR = 1.57; 95% CI, 1.12-2.21; P < .01), after adjustment for traditional CV risk factors and high-sensitivity C-reactive protein, compared with the lowest tertile.

Hazen and colleagues also conducted functional studies to evaluate the effect of xylitol on platelet adhesion to a collagen surface, the initial step in thrombus formation.

Platelet adhesion was observed in human blood under physiological shear flow, and xylitol substantially accelerated the rate of collagen-dependent platelet adhesion, according to the study.

“Our studies show a direct effect of xylitol on the isolated platelets,” Hazen told Healio. “Given that sugar alcohols like xylitol interact with a chemical receptor on the surface of cells — like our tastebuds on our tongues — I speculate there is a receptor on platelets that recognizes sugar alcohols like xylitol and erythritol that lowers the threshold for platelets to respond to agonists, so a submaximal stimulus will trigger a more robust response.”

In a human intervention study, Hazen and colleagues gave 10 healthy volunteers 30 mg xylitol dissolved in water to ingest. Plasma xylitol was measured before and 30 minutes after ingesting the solution.

Xylitol significantly increased postprandial plasma levels by a median of 312 M, and platelet functional analyses showed significant increase in aggregation responses to either adenosine 5-diphosphate or thrombin receptor-activating peptide-6 (P at all doses < .0001).

Moreover, the researchers noted a strong correlation between postprandial xylitol levels and either adenosine 5-diphosphate-induced (Spearman rank correlation, 0.71) or thrombin receptor-activating peptide-6-induced aggregation responses (Spearman rank correlation, 0.74; P for both < .0001).

‘A significant public health concern’
“This represents a significant public health concern. The very same people most likely to be targeted for taking sugar substitutes — those with obesity, diabetes and metabolic syndrome — are the most vulnerable,” Hazen told Healio. “By trying to reach for something healthy, the concern is one is inadvertently adding to cardiac risks.

“I hope this serves as a calling for new regulatory guidelines to improve labeling mandates and remove sugar substitutes like xylitol from “Generally Recognized as Safe” status,” he said.

https://www.healio.com/news/cardiology/20240606/common-sugar-substitute-facilitates-blood-clotting-raising-risk-for-heart-attack-stroke



Comments 1 - 31 of 31        Search these comments

1   Onvacation   2024 Jun 8, 6:46am  

Al_Sharpton_for_President says

“I hope this serves as a calling for new regulatory guidelines to improve labeling mandates and remove sugar substitutes like xylitol from “Generally Recognized as Safe” status,” he said.

The regulators still think the vaxx is “Generally Recognized as Safe”. Is the patent on xylitol running out?
2   Tenpoundbass   2024 Jun 8, 7:55am  

the only processed sweetener I will eat is cane sugar. Folks here on Patnet has always said "Oh bullshit, sugar is sugar!" but there is a huge difference in HFCS and cane sugar. My body feels it, I know when HFCS has been added to a product. It's why I don't drink sodas anymore, or pretty much any sweetened store packaged product. I have always said the best sugar substitute is no sugar. Which is how I drink my coffee and tea.
Every artificial sweetener I have ever had, has made me feel some degree of nauseous. Sachrin, Splenda, xylitol I can always tell if something is artificially sweetened. I have avoided those products more so than HFCS sweetened products.

Cane sugar is good, but it doesn't mean you can or should add it to ever drop of liquid of consume. Which is what I think has been the biggest killer of people over doing it on sugar. They consume far more sugar in a day drinking sweet tea, sweet coffee and other drinks, than they would with eating a slice of pie a day. I make a point not to drink sugar, so I can occasionally partake in a delectable desert. At 56 so far there's no signs of my feet turning purple.
3   Rin   2024 Jun 8, 9:26am  

Tenpoundbass says

the only processed sweetener I will eat is cane sugar. Folks here on Patnet has always said "Oh bullshit, sugar is sugar!" but there is a huge difference in HFCS and cane sugar.


Cane sugar is lower on the glycemic scale than that of pure refined sugar & thus, allows your body to process it w/o a huge insulin spike, followed by a crash. Think about those times you'd gone crazy on a bunch of Snickers bars just to end up tired with headaches only a few hours later.

As for sodas, I've dropped all sodas & drink pretty much fresh squeezed O.J. and snack on cherries, apples, pistachios, and cashews.
4   Tenpoundbass   2024 Jun 8, 9:35am  

I think cane sugar gets a bad rap with the rest of the processed sweeteners, because of the unnecessary amount of sugar some products and recipes will have in it. I like things appropriately sweetened, if the most dominant taste you experience in a cookie, cake or pie, is sweet, then it's grossly over sweetened.
There's a 1/4 to a 1/2 teaspoon of salt in a cookie, if you can't taste or at least sense the salt, then it's way too sweet.
5   Al_Sharpton_for_President   2024 Jun 8, 10:24am  

I got turned on to sugar-free kombucha by a hipster. I am guessing it is not the most legit kombucha, cause it tastes too good, like sody pop, and has only 5 calories/11.2 oz. It’s imported from Australia(!). Comes in several appealing flavors. Sweetened with steviol glycosides. Just waiting for the other shoe to drop about how it is bad for me.



6   Tenpoundbass   2024 Jun 8, 10:30am  

I don't know why they don't make a beet and carrot sweetener, they have the healthiest sugar of all.
It's how they sweetened pies, torts, cakes and cookies in medieval times.
7   ElYorsh   2024 Jun 8, 10:35am  

Excessive consumption is the problem. If we all just paid attention to our bodies and consume with moderation, almost anything can be enjoyed.
8   Ceffer   2024 Jun 8, 11:13am  

Problem in evaluating sweeteners is the war of the manufacturer lobbies. Sugar has always had a powerful, wealthy and influential lobby, and they have been trying to torpedo the sweeteners and alternatives since they began. They also (like cigarettes) have promoted sugar usage claiming no harm or denying harm, so they are not saints.

The journals and peer review should be called 'paid review', as we have discovered with the formal torching of institutional credibility with Covid Fraud. They are medical commercials (or worse, disinformation intending harm) masquerading as 'science'.

Diabetes is obviously a Rockefeller diathesis induction growth industry. Sugar should be regarded as a potential toxin, metabolic saboteur, and addictive liability when used in excess. The alternatives may have their own problems, too, but I guess nowadays we will never know for sure until science and faith in science, which have been burned to the ground as political and economic foils, are restored. All one can do is evaluate your circumstances and try to tread the path of least apparent harm, while the official organs are selling harm for their patrons.
9   WookieMan   2024 Jun 8, 12:41pm  

This is so fucking funny. Garage sales this weekend in town. My youngest comes home with this after this post was made just now. 10lbs... He got it for free. I don't even put sugar on anything. Not sure what to do with it.


10   Tenpoundbass   2024 Jun 8, 1:40pm  

Ceffer says

They also (like cigarettes) have promoted sugar usage claiming no harm or denying harm, so they are not saints.


It's not the sugar, it's the companies putting 3 cups of sugar in a 1 cup recipe.
When I do put sugar in iced tea, I will use just one of those Domino packs as seen above. But I know so many people who will empty the sugar pack tray and ask the waitress for more. When I buy Publix sweet tea, I have to cut it 1 part tea and 2 parts water and ice.
11   Tenpoundbass   2024 Jun 8, 1:44pm  

WookieMan says

I don't even put sugar on anything. Not sure what to do with it.


I normally don't put sugar in beverages either. Unless it's at a dinner and the tea is too robust. 1 pack of sugar will round it out, without making it taste sweet.
I never put sugar in coffee, and more robust it is the better. But tea has a bitter oxidized taste when it's too strong, which I only run across in a restaurant.
But I wouldn't have any use for that either, what would I do, cut each one open to get a cup of sugar to put in a recipe?

I have noticed most places now only carry Peace Tea which is a Coke product and loaded with the bad stuff. So now it's ice water for me at those places.
12   Tenpoundbass   2024 Jun 8, 1:48pm  

Ceffer says

Sugar should be regarded as a potential toxin, metabolic saboteur, and addictive liability when used in excess.


Salt causes just as much carnage when over used with the high blood pressure crowd. How come you sugar cops don't poo poo salt?

Everything has potential for harm, especially if comically over used. A 5 lb bag of sugar will last in my house for a couple months. And that's with the wife taking sugar in her coffee. And about 1/3 cup goes in my pancake recipe which I make about twice a month.
13   gabbar   2024 Jun 8, 2:31pm  

Table sugar by itself would not be a problem. But for our body, a lot of foods get converted into sugar and our body can tolerate only so much. We eat more than we should and it stresses our organs.
14   Robert Sproul   2024 Jun 8, 2:45pm  

I have been chewing a Xylitol gum daily since watching Dr. Rhona Patrick absolutely rave about it on Rogan a few years ago for dental health. It apparently contains 1 gram per 'serving' which is 3 times what this study used to achieve a negative effect on the subjects.
Thanks a lot goofy internet Doctor.
16   WookieMan   2024 Jun 9, 12:04am  

Tenpoundbass says

I never put sugar in coffee, and more robust it is the better.

My take on coffee is if you need sugar in it, you don't like coffee or you're buying shit coffee. I rarely drink coffee anymore. Maybe on a road trip or a flight at a weird hour. We always check if a hotel/vacation rental has a k-cup brewer and we'll just bring our own cups as room coffee or lobby coffee is usually trash.

If you grind the beans fresh, you shouldn't need sugar unless it's some store brand shit coffee. That's what we do at home. Harder to do traveling bringing a grinder. Not bringing pre-ground and filters not knowing the type of coffee maker. I'm a cheapskate as well and am not going out to get a black cup of coffee at a Starbucks.

We probably haven't bought a bag of plain sugar in 4 years. Brown sugar being the exception for BBQ. The only time of year we use sugar is xmas for creme brûlée as a tradition my wife started. I also piss people off when I don't eat cake at a birthday party. Turns into a Larry David type situation. I just don't like cake, it's not an insult, but some people get all weird. I didn't even eat my own wedding cake.
18   Tenpoundbass   2024 Jun 9, 5:02am  

WookieMan says

Turns into a Larry David type situation. I just don't like cake, it's not an insult, but some people get all weird. I didn't even eat my own wedding cake.


I don't eat much sweets, but I never eat desert right after a meal. Even if I still have room. I never did. I'll save it for later if I have a sweet tooth after 10pm. I know which is probably worse.
I'm no fan of KCups, when I have to drink it, I'm tolerating it, not enjoying it.
19   Tenpoundbass   2024 Jun 9, 5:06am  

EBGuy says





https://www.youtube.com/watch?v=K5v61YtDYo4


I freakin love that woman! She's been red pilled as fuck. She's the only Scientist that pushes back against Monkey see monkey do science that is pretty much the totality of the current institution. She did a bit on lazy scientists discovering new particles. No proof, no evidence just theories that automatically get converted to science facts. And everyone goes along with it, because they aren't' bright enough to debunk it or prove it.

She could do a hype tech episode on particles and theoretical physicists or the state of them today.
20   UkraineIsTotallyFucked   2024 Jun 9, 7:24am  

Tenpoundbass says

I freakin love that woman! She's been red pilled as fuck. She's the only Scientist that pushes back against Monkey see monkey do science that is pretty much the totality of the current institution. She did a bit on lazy scientists discovering new particles. No proof, no evidence just theories that automatically get converted to science facts. And everyone goes along with it, because they aren't' bright enough to debunk it or prove it.

She could do a hype tech episode on particles and theoretical physicists or the state of them today.


Yup. I think she's one of the top 5 YouTube science podcasts now.

I love how she trashes her native Germany (reluctantly), too.
21   Rin   2024 Jun 9, 7:30am  

Tenpoundbass says

And about 1/3 cup goes in my pancake recipe which I make about twice a month.


For my pancakes, I used a blender and mix in a banana and an apple. In effect, I think you only need a little bit of maple syrup or honey, to top off those pancakes after cooking. The idea is to get a savory meal w/ a hint of sweetness at the end.
22   Tenpoundbass   2024 Jun 9, 8:28am  

Rin says

I think you only need a little bit of maple syrup or honey, to top off those pancakes after cooking.


I've trained one of my kids to not use pancake syrup and instead enjoys sopping up the runny egg yolk with the pancake or better yet chopping the pancake and over easy egg up and blending them together. He never said "Yum!" after every bite of pancakes with syrup. But they all pretty much put a dollop of syrup on saucer separate from their plate and dip their pancake in syrup. A bottle lasts months like that. Before when they would deluge the pancakes with syrup on the plate, then not finish them because they are too sweet and rich. We were going through a bottle every two or three pancake breakfast.
23   WookieMan   2024 Jun 9, 9:20am  

Tenpoundbass says

I'm no fan of KCups, when I have to drink it, I'm tolerating it, not enjoying it.

I semi agree. The standard shit they give you at most hotels and resorts is awful if you like black coffee. I just don't drink it anymore, but if I needed a boost I'd be tempted to use sugar so it doesn't feel like I'm drinking used oil if it's the coffee the hotel supplies. I just don't like caffeine in general. It makes me feel like Michael J Fox.
24   NuttBoxer   2024 Jun 10, 7:08am  

Al_Sharpton_for_President says

Xylitol, a low-calorie sugar substitute commonly found in gum and toothpaste


Ya know you're not supposed to eat gum and toothpaste right?
25   stereotomy   2024 Jun 10, 7:20am  

Tenpoundbass says

Rin says


I think you only need a little bit of maple syrup or honey, to top off those pancakes after cooking.


I've trained one of my kids to not use pancake syrup and instead enjoys sopping up the runny egg yolk with the pancake or better yet chopping the pancake and over easy egg up and blending them together. He never said "Yum!" after every bite of pancakes with syrup. But they all pretty much put a dollop of syrup on saucer separate from their plate and dip their pancake in syrup. A bottle lasts months like that. Before when they would deluge the pancakes with syrup on the plate, then not finish them because they are too sweet and rich. We were going through a bottle every two or three pancake breakfast.

I'm trying to do something similar with the fat drippings from the grass-fed burgers we grill. MMMM - the fries dipped in what the burger drips. Nice.
26   NuttBoxer   2024 Jun 10, 8:32am  

In case it hasn't been said yet, honey!
27   UkraineIsTotallyFucked   2024 Jun 10, 9:57am  

UkraineIsTotallyFucked says

Yup. I think she's one of the top 5 YouTube science podcasts now.

I love how she trashes her native Germany (reluctantly), too.


...and she trashes Establishment Academia, too.


28   Eric Holder   2024 Jun 11, 11:33am  

UkraineIsTotallyFucked says

UkraineIsTotallyFucked says


Yup. I think she's one of the top 5 YouTube science podcasts now.

I love how she trashes her native Germany (reluctantly), too.


...and she trashes Establishment Academia, too.





Paywalls are not hard to bypass.
29   Eric Holder   2024 Jun 11, 11:56am  

Never liked any of sugar substitutes anyway - they all taste off.
30   DhammaStep   2024 Jun 11, 12:24pm  

Eric Holder says

Paywalls are not hard to bypass

Once AI figures out it can use our credit card numbers, nothing will stop it from paywalled studies and home appointment strippers.
31   UkraineIsTotallyFucked   2024 Jun 12, 10:45am  

UkraineIsTotallyFucked says

Tenpoundbass says


I freakin love that woman! She's been red pilled as fuck. She's the only Scientist that pushes back against Monkey see monkey do science that is pretty much the totality of the current institution. She did a bit on lazy scientists discovering new particles. No proof, no evidence just theories that automatically get converted to science facts. And everyone goes along with it, because they aren't' bright enough to debunk it or prove it.

She could do a hype tech episode on particles and theoretical physicists or the state of them today.


Yup. I think she's one of the top 5 YouTube science podcasts now.

I love how she trashes her native Germany (reluctantly), too.



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