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New Study Links Common Food Preservatives to Increased Heart Risks

KVIA••CNN Newsource
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A recent study from France has revealed that common food preservatives are associated with a 29% higher risk of high blood pressure and a 16% increased risk of heart attacks and strokes. The research, which involved over 112,000 participants, indicated that even natural preservatives like citric and ascorbic acid can elevate hypertension risk. The findings highlight the potential dangers of ultra-processed foods, which are linked to a 50% higher mortality rate from cardiovascular diseases. Experts recommend prioritizing fresh or minimally processed foods to mitigate these risks.

Key Details: • Study published in the European Heart Journal on Wednesday. • Over 112,000 participants aged 15 and older were involved. • Prioritize fresh, raw, or minimally processed foods. • Consider frozen alternatives that do not contain added preservatives.

health research food-safety cardiovascular nutrition

People & Organizations

FranceMathilde TouvierNutriNet-SantéAnaïs HasenböhlerBritish Heart FoundationTracy ParkerInstitut National de la Santé et de la Recherche Médicale

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