All articles tagged with #food additives
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.
The administration’s plan would require firms adding new substances to foods to notify the FDA and disclose how they determined GRAS, with existing GRAS ingredients now listed in a public database; it stops short of pre-market approval, sets review timelines, and faces questions about enforcement, staffing, and cost, though supporters say it closes a long-standing information gap.
The FDA proposed a rule requiring public GRAS-notices and data on existing GRAS ingredients, a first step to improve transparency in food additives; however, critics argue it doesn’t stop new additives, lacks timelines, and leaves thousands of unreviewed chemicals in the food supply, signaling a cautious but incomplete reform.
A NutriNet-Santé study of 112,395 French volunteers followed for a median of eight years found that higher intake of eight common preservatives—antioxidant and non-antioxidant types—was associated with greater risks of high blood pressure (up to 29% higher) and, for at least one additive (ascorbic acid), cardiovascular disease; researchers urge regulator review and more studies to confirm mechanisms, while advising moderation of highly processed foods.
A large NutriNet-Santé study of 112,395 French adults followed for about seven to eight years finds that higher intake of non-antioxidant preservatives is linked to a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease, while antioxidant preservatives are tied to a 22% higher hypertension risk. Eight preservatives—potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid and rosemary extracts—were associated with higher blood pressure, and ascorbic acid was additionally linked to cardiovascular disease. The authors call for regulatory re-evaluation and advocate opting for minimally processed foods while further studies probe potential mechanisms.
An observational NutriNet-Santé study of over 112,000 participants found higher intake of eight common food preservatives associated with greater hypertension risk and, for one additive, cardiovascular disease; causation can’t be proven, but researchers call for safety reevaluation and reducing ultra-processed foods to limit preservative exposure.
Nutrition experts warn that ultra-processed foods hide health-harming additives and ingredients—artificial colourings (Tartrazine, Sunset Yellow, Allura Red), nitrates/nitrites in processed meats, emulsifiers like carboxymethylcellulose and polysorbate-80, interesterified palm oil, and high-fructose corn syrup. These can affect gut health and are linked to various diseases, especially when consumed regularly. Read labels, avoid long ingredient lists, and aim for fresh or minimally processed foods with occasional indulgences.
A large French NutriNet-Santé cohort study of 105,260 adults over about 7.5 years found that overall intake of common food preservatives was not associated with total cancer risk. Among 17 additives analyzed, 11 showed no link, and no association existed between total preservative intake and cancer incidence. However, the researchers suggest that some individual preservatives may be linked to higher cancer risk, though causality is not established. The findings could prompt regulatory re-evaluation of additive safety, clearer labeling, and stronger moves toward less-processed foods to protect public health.
The article discusses the prevalence and health risks of ultraprocessed foods, which make up a significant portion of the American diet, highlighting the challenges in defining and regulating them, and offering tips for consumers to make healthier choices amidst industry and regulatory complexities.
The article discusses the prevalence and dangers of ultraprocessed foods, which make up a significant portion of the American diet, highlighting their synthetic ingredients, health risks, and the challenges in avoiding them, while also exploring regulatory efforts and practical tips for consumers to make healthier choices.
Walmart announced it will remove synthetic dyes and 30 other food additives from its private-label products by 2027, responding to consumer demand for simpler ingredients and increased regulatory scrutiny, affecting around 1,000 products including snacks, baked goods, and dressings.
Walmart announced plans to remove synthetic food dyes and 30 other additives from its store brands in the U.S. by January 2027, responding to consumer demand and regulatory scrutiny, affecting about 1,000 products including snacks, baked goods, and beverages.
The article highlights frozen foods to avoid due to high levels of sodium, sugar, unhealthy fats, and additives, recommending instead to choose simpler, homemade options for better health.
A recent report highlights that many Americans consume a high amount of ultra-processed foods containing chemical additives like preservatives and sugar substitutes, which are linked to increased health risks such as obesity, chronic diseases, and fertility issues. The article discusses five food additives to watch out for and how to avoid them.
The article discusses concerns over the high consumption of ultra-processed foods and artificial additives in the US, highlighting health risks, differences with European food standards, and the need for policy changes to promote healthier eating habits, especially around July Fourth celebrations.