Case in point: xylitol, the sugar substitute that's used in a lot of low-calorie foods. Consumers with diabetes and those trying to lose weight choose artificial sweeteners to safeguard their health.

The production of commercial xylitol from its natural sources may involve a chemical reaction called hydrogenation or a microbial process. Don’t let the term “sugar alcohol” scare you—it ...

Higher amounts of the low-calorie sweetener xylitol, often marketed as a healthy sugar substitute, are linked to an increased risk of cardiovascular events such as stroke and heart attack ...