8 preservatives linked to hypertension
A French study has revealed that the consumption of eight common food preservatives is associated with an increased risk of hypertension and cardiovascular diseases. The study, which followed 112,395 people in France over a period of 7 to 8 years, found that individuals who consumed large amounts of these substances had a 24% higher likelihood of developing high blood pressure and a 16% higher risk of heart disease. Among the substances linked to these risks are potassium sorbate, sodium nitrite, and ascorbic acid, which are used in processed meats, beverages, and fruits and vegetables to extend shelf life and inhibit bacterial and fungal growth. The study indicates statistical associations but does not establish a causal relationship, emphasizing the need for further research and recommending a reduction in the consumption of highly processed foods and unnecessary additives.
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