Study connects preservatives to heart risks
A recent study has shown that the consumption of eight common preservatives is associated with an increased risk of high blood pressure and cardiovascular diseases. Specifically, the intake of non-antioxidant preservatives increased by 29%, and the risk of heart disease rose by 16%, while cases of high blood pressure increased by 22% with the consumption of antioxidant preservatives. The study analyzed 17 preservative substances and found that eight of them are statistically linked to elevated blood pressure. These include potassium sorbate, potassium metabisulfite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts. The researchers emphasized that the findings do not establish a direct causal relationship but highlight the need to reevaluate the risks associated with these food additives. They also called for a preference for unprocessed foods and the avoidance of unnecessary additives.
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