#1
#1 out of 125.02%
health9h ago
High blood pressure, heart attacks linked to common preservatives in food | CNN
Cnn.com and 2 more
- New reference links common food preservatives to higher risks of high blood pressure and cardiovascular events, reinforcing heart-health concerns discussed in the original article.
- Even commonly used natural preservatives, like citric acid and ascorbic acid, may raise cardiovascular risk when used as additives.
- The NutriNet-Santé study analyzed 58 preservatives across a large cohort, aligning with cautions about observational findings.
- Eight preservatives were linked to higher blood pressure; three non-antioxidant preservatives (potassium sorbate, potassium metabisulphite, sodium nitrite) are noted for their spoilage and protection roles.
- The findings reinforce concerns about ultraprocessed foods and cardiovascular risk, echoing broader cardiology discourse.
- Experts caution that removing a single food group is not a simple fix; broad dietary change is needed.
- As with any observational work, the study cannot prove causation, though it controls for other factors and signals merit further investigation.
- Several preservatives were linked to higher cancer risk and type 2 diabetes, expanding the health risk discussion beyond hypertension.
- Antioxidants used as preservatives may have different health impacts than naturally occurring dietary antioxidants.
- Preservatives play an important role in the food system by preventing spoilage and reducing waste, alongside disease prevention.
- A combined takeaway urges choosing non-to-minimally processed foods and fresh options to limit additive exposure.
Vote 2