Processed-food preservatives linked to higher blood pressure and heart disease risk

A NutriNet-Santé study of about 112,000 French adults followed for 7–8 years found that higher intake of eight common food preservatives was associated with increased risks of hypertension and cardiovascular disease, with non-antioxidant preservatives showing the strongest links; the findings are observational, and experts call for reevaluation of additive safety and a shift toward minimally processed foods.