Food Preservatives May Increase the Risk of High Blood Pressure and Cardiovascular Disease
A large-scale study from Sorbonne Paris Nord University suggests a link between the consumption of food preservatives and an increased risk of hypertension and cardiovascular disease. Researchers found that both non-antioxidant and antioxidant preservatives were associated with higher health risks among participants.
Why it matters
These findings could influence future dietary guidelines and food manufacturing regulations regarding the use of chemical additives.
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.
The article reports on scientific research findings objectively without taking a political stance.
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