8 preservatives linked to heart risk
A French study has revealed that the consumption of eight common food preservatives is associated with an increased risk of high blood pressure and cardiovascular diseases. The study, which tracked the health status of approximately 112,395 people in France over a period of 7 to 8 years, showed that high intake of preservatives raises the risk of hypertension by 24% and the risk of cardiovascular diseases by 16%. The preservatives linked to these risks include potassium sorbate, sodium nitrite, sodium ascorbate, ascorbic acid, among others, which are used in products such as processed meats, beverages, and processed fruits and vegetables to extend shelf life. The study found that ascorbic acid is associated with a 15% increase in disease risk. While it does not establish a causal relationship, the findings suggest a need to reevaluate the risks of certain food additives and to consider reducing consumption of processed foods.
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