
Everyday Food Preservatives Tied to Higher Blood Pressure and Heart Disease Risk
A large observational study of 112,395 participants followed for up to ~8 years finds that high intake of non-antioxidant preservatives is linked to increased hypertension risk (and higher cardiovascular disease risk), with some antioxidant preservatives also associated with hypertension. While causality cannot be established, the researchers call for reevaluating additive regulations and promoting minimally processed foods.













