MARKET INSIGHT


WHAT THE LATEST RESEARCH REALLY


tells us


We interview Laura Bosman, nutrition expert at EUFIC, examining the emerging evidence linking circulating xylitol levels with cardiovascular risk and explains why more research is needed before conclusions can be drawn about its use in confectionery.


W


hat does the latest research on xylitol and cardiovascular risk actually tell us, and what should confectionery


manufacturers take from the findings at this stage? The new research adds to evidence of an


association between higher levels of xylitol circulating in the blood and cardiovascular risk. Researchers analysed 17,710 adults from two large population-based cohorts


40 • KENNEDY’S CONFECTION • OCTOBER 2026


in Canada and the UK. People with the highest circulating xylitol levels had a higher risk of major cardiovascular events (heart attack, stroke or death) than those with the lowest levels. However, this cannot establish that eating


xylitol causes cardiovascular disease. The study was observational and measured xylitol concentrations in blood rather than how much xylitol people ate through their diet. As xylitol is also naturally produced by


the human body, higher blood levels don’t necessarily indicate that people ate more of xylitol-containing foods or products. More research directly examining xylitol consumption and cardiovascular outcomes is needed before conclusions can be drawn about the implications for xylitol-containing food products.


The study measured circulating xylitol rather than dietary intake. Why is


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