8 Common Food Additives Linked to Heart Disease
Summary
A large French study found that eating foods with certain common preservatives may raise the risk of high blood pressure and heart disease. Researchers tracked over 112,000 people’s diets and health for several years and identified eight additives linked to increased heart problems.Key Facts
- The study included 112,395 participants who reported their food intake over several years.
- Almost everyone consumed at least one food preservative during the study.
- Higher intake of non-antioxidant preservatives increased high blood pressure risk by 29% and heart disease risk by 16%.
- Higher intake of antioxidant preservatives was linked to a 22% increase in high blood pressure risk.
- Eight preservatives associated with higher risks include potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extract.
- Ascorbic acid was also specifically linked to cardiovascular disease.
- Researchers say it is hard to separate effects of additives from other unhealthy aspects of processed foods.
- The study is observational and calls for more research to confirm the findings and better understand the risks.
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