Source: Fox News
Summary
A recent French study suggests that common food preservatives may increase the risk of high blood pressure and cardiovascular disease. Researchers analyzed data from over 112,000 adults and found that higher consumption of total non-antioxidant preservatives was associated with a 29% greater risk of hypertension and a 16% higher risk of cardiovascular disease. Specific preservatives, such as sodium nitrite and potassium sorbate, were also linked to increased risk. The study’s findings were published in the European Heart Journal.
Our Reading
The advice sounds familiar. Food preservatives have been linked to various health concerns in the past. This study adds to the existing body of research, highlighting the potential risks associated with certain preservatives. The findings suggest that some preservatives, such as sodium nitrite and potassium sorbate, may increase the risk of hypertension and cardiovascular disease. The study’s results are observational and require further confirmation. The researchers emphasize the importance of using natural ingredients and being cautious of sodium chemical preservatives.
It’s a familiar cycle: a study emerges, linking a common food additive to potential health risks, and the conversation around food safety and regulation begins anew.
Author: Evan Null
