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Nutrinet Sante

All articles tagged with #nutrinet sante

Red Meat Sugar Neu5Gc Linked to 63% Higher Diabetes Risk in Large French Study

A large observational study involving nearly 90,000 adults in France suggests that high consumption of N-glycolylneuraminic acid (Neu5Gc), a sugar found in red meat, is associated with a 63% higher risk of developing type 2 diabetes. The findings, presented at the European Association for the Study of Diabetes conference in Milan, indicate that this risk persists even after accounting for lifestyle factors, though it weakens when body mass index is considered. Researchers propose that Neu5Gc may trigger chronic inflammation via an immune response, as humans lack the gene to produce this molecule naturally. While the association is strongest with meat-derived Neu5Gc, dairy sources showed no significant link, suggesting the risk is specific to red meat consumption rather than total sugar intake.

via Science Daily|

#chronic-inflammation #health-and-science #neu5gc

health-and-science28 days ago•4 min saved

French Study Links Eight Common Preservatives to Higher Hypertension Risk

A large observational study in France found that high consumption of eight common food preservatives is associated with a 24% to 29% increased risk of high blood pressure and a 16% higher risk of cardiovascular disease. The research, published in the European Heart Journal, highlights that even additives chemically identical to natural compounds, like vitamin C, may carry health risks when used as industrial preservatives. While the study does not prove causation, it suggests that current safety guidelines for these additives may need reevaluation by regulatory bodies like the FDA and EFSA. Experts recommend favoring minimally processed foods to mitigate these potential cardiovascular risks.

via ScienceAlert|

#cardiovascular-health #food-additives #health-and-science

health1 month ago•5 min saved

Study Links Eight Common Food Preservatives to Higher Heart Disease Risk

A large observational study involving over 112,000 people in France found that high consumption of eight common food preservatives is associated with a significantly increased risk of high blood pressure and cardiovascular disease. The research, led by Dr. Mathilde Touvier and Anaïs Hasenböhler, highlights potential links between preservatives like potassium sorbate and sodium nitrite and heart health issues, though it does not prove direct causation.

via ScienceDaily|

#cardiovascular-health #food-additives #health

health1 month ago•32 min saved

Late dinners and 'eating jet lag' linked to higher heart disease risk

A large French study finds that irregular meal times between weekdays and weekends, termed 'eating jet lag,' increase cardiovascular disease risk, particularly in men. Meanwhile, a cardiologist in India notes that late dinners may disrupt circadian rhythms, though he cautions that observational data shows association, not causation.

via Hindustan Times|

#cardiovascular-health #circadian-rhythm #health

health-and-medicine4 months ago•6 min saved

Common food additives tied to higher blood pressure and heart disease risk, study finds

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.

via ScienceDaily|

#cardiovascular-disease #food-additives #health-and-medicine

cardiovascular-health4 months ago•31 min saved

Common Food Preservatives Linked to Higher Blood Pressure in Large Study

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.

via Medical News Today|

#cardiovascular-disease #cardiovascular-health #food-additives

health9 months ago•5 min saved

Processed-Food Additives Linked to Higher Cancer and Diabetes Risk in Large French Study

Two large French NutriNet-Santé analyses link higher intake of common food preservatives with increased risk of type 2 diabetes and certain cancers (notably breast and prostate) among 100k+ adults followed for ~7 years; non-antioxidant preservatives such as sorbates and nitrites showed the strongest associations (e.g., potassium sorbate with ~14% higher overall cancer and ~26% higher breast cancer risk; sodium nitrite with ~32% higher prostate cancer risk), while 12 of 17 preservatives studied were tied to higher diabetes risk. Some antioxidants also linked to cancer risk. Researchers call for regulatory review and more research, and advocate limiting ultraprocessed foods and additives.

via Medscape|

#cancer #diabetes #health

health9 months ago•8 min saved

Some Food Preservatives May Be Linked to Higher Cancer Risk, Large French Study Finds

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.

via SciTechDaily|

#cancer-risk #food-additives #health