Preservatives linked to high blood pressure and heart disease in new study
20 hours ago
- #Processed Foods
- #Food Additives
- #Cardiovascular Health
- Common preservatives in processed foods linked to increased risks of high blood pressure and cardiovascular disease.
- Study of 112,395 people in France tracked diet and health over 7-8 years, revealing high intake of non-antioxidant preservatives raised hypertension risk by 29% and cardiovascular disease by 16%.
- Eight specific preservatives, including potassium sorbate, sodium nitrite, and ascorbic acid, were associated with hypertension; ascorbic acid also linked to cardiovascular disease.
- Researchers call for re-evaluation of food additive risks by authorities like EFSA and FDA, and recommend favoring non-processed foods.
- Limitations acknowledged due to observational design, but findings align with experimental studies suggesting preservatives may cause oxidative stress or affect pancreatic function.