8 additives associated with heart risk
A French study shows that consuming eight common food preservatives is associated with an increased risk of high blood pressure and cardiovascular diseases. The substances linked to these risks include potassium sorbate, potassium metabisulfite, sodium nitrite, sodium ascorbate, sodium erythorbate, ascorbic acid, citric acid, and rosemary extract. The study was conducted on more than 112,000 people in France over a period of 7 to 8 years, and it found that higher intake of these substances raises the likelihood of hypertension by 24% and heart diseases by 16%. Although a causal relationship has not been established, the findings recommend reducing the intake of food additives and focusing on minimally processed foods.
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