Food Preservatives May Increase the Risk of High Blood Pressure and Cardiovascular Disease
Looking at the ingredient labels on foods lining supermarket shelves, it's common to see names such as “potassium sorbate,” “citric acid,” and “L-ascorbic acid (vitamin C).” These substances are food additives used to prevent spoilage and preserve quality, and they are widely incorporated into industrially produced processed foods. According to Open Food Facts, the world's largest open food database, more than 20 percent of the processed foods and beverages in its database contain at least one preservative.
Against this backdrop, a research team led by scientists at Sorbonne Paris Nord University and Université Paris Cité analyzed data from the large-scale NutriNet-Santé cohort study, which followed 112,395 participants for a median of 7.9 years, to investigate the relationship between dietary preservative intake and the risk of developing hypertension and cardiovascular disease.
“Experimental studies suggest that some preservative food additives may be harmful to cardiovascular health, but we have not...
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