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Study Links Food Preservatives to Increased Heart Risks in El Paso Residents

KVIA••CNN Newsource
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A recent study from France has found that common food preservatives are associated with significant health risks, including a 29% increase in high blood pressure and a 16% rise in heart attack and stroke likelihood. This research highlights the dangers of both synthetic and 'natural' preservatives, such as citric and ascorbic acid, which were linked to a 22% higher risk of hypertension. The study analyzed data from over 112,000 participants and suggests that consumers should prioritize fresh and minimally processed foods to mitigate these risks. Given the prevalence of these additives in many products, local residents should be aware of their dietary choices to promote better cardiovascular health.

Key Details: • Consider reducing consumption of ultraprocessed foods, which are linked to serious health risks. • Choose fresh, uncooked, or minimally processed food options when possible. • Be cautious of products containing preservatives like potassium sorbate, sodium nitrite, and ascorbic acid.

health food-safety cardiovascular nutrition preservatives

People & Organizations

Mathilde TouvierAnaïs HasenböhlerBritish Heart FoundationUniversité Sorbonne Paris Nord

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