8 preservatives tied to heart risk

A large French study found that consuming common food preservatives, especially certain chemical additives like potassium sorbate, sodium nitrite, and citric acid, is linked to increased risks of high blood pressure and cardiovascular disease over nearly eight years. The research assessed dietary intake among over 112,000 adults, revealing that higher consumption of non-antioxidant preservatives correlates with a 29% greater risk of hypertension and a 16% higher risk of cardiovascular events. The findings suggest that preservatives in processed foods may contribute to heart health issues, emphasizing the importance of choosing natural ingredients.

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