克西利托是前血栓性,并与心血管风险相关
Marco Witkowski1, Ina Nemet1, Xinmin S Li1
1Department of Cardiovascular & Metabolic Sciences, Lerner Research Institute, Cleveland Clinic, 9500 Euclid Avenue, Cleveland, OH 44195, USA.
European heart journal
|June 6, 2024
概括
人工甜味剂西利托尔与心血管风险增加有关. 这项研究发现,西利托尔增强了血小板的反应性和血栓形成,这表明潜在的心血管危险.
科学领域:
- 代谢学和心血管研究.
- 血小板功能和血栓形成研究研究.
- 糖醇代谢和对健康的影响
背景情况:
- 尚不完全了解残留心血管疾病风险.
- 低热量甜味剂,包括糖醇,如利醇,被广泛使用.
- 内源性西利水平远低于消费产生的水平.
研究的目的:
- 调查西利托和心血管风险之间的关联.
- 检查利醇对血小板功能和血栓形成的影响.
- 评估西利托尔消费对心血管的安全性.
主要方法:
- 来自发现队列 (n=1157) 的血样本上的非向代谢量.
- 在验证队列 (n=2149) 中针对性LC-MS/MS分析.
- 关于血小板反应性和血栓形成的体外和体内研究;对健康志愿者的干预研究 (n=10).
主要成果:
- 循环中的西利托尔水平与增加主要不良心血管事件 (MACE) 风险有关.
- 在验证队列中,西利被证实与事件MACE风险有关.
- 利醇增强了血小板的反应性和体内血栓形成;消费增加了血水平和血小板的反应性.
结论:
- 克西利托尔与重大心血管不良事件的风险增加有关.
- 利醇增强了血小板的反应性和血栓形成的潜力.
- 需要进一步的研究来评估西利的心血管安全性.
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