
Eight Common Food Additives Linked to Higher Heart Risk, French Study Finds
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.













