All articles tagged with #preservatives
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.
A large French NutriNet-Santé study of 112,395 volunteers followed for about seven to eight years links higher intake of common food preservatives to increased risks of hypertension and cardiovascular disease, with eight additives notably associated with high blood pressure; researchers call for re-evaluating additives and prioritizing minimally processed foods.
A large French NutriNet-Santé study of over 112,000 participants finds that certain widely used preservatives, including antioxidant additives like ascorbic acid, are associated with higher blood pressure and an increased risk of heart attack and stroke; eight preservatives were linked to hypertension and some (including non-antioxidants like potassium sorbate and sodium nitrite) to cancer risk, with findings observational in nature and not proving causation, but reinforcing concerns about ultraprocessed foods and recommending fresher or properly frozen options when possible.
A new study finds associations between everyday food preservatives and increased risk of high blood pressure and heart attacks, adding to worries about processed foods. Researchers caution that correlation does not prove causation and call for more research, while experts advise limiting processed foods and reading labels to reduce potential risks.
A French NutriNet-Santé study of over 112,000 adults found eight preservatives in foods linked to higher blood pressure and increased risks of heart attack and stroke over the next decade; both non-antioxidant preservatives (potassium sorbate, potassium metabisulfite, sodium nitrite) and natural antioxidant preservatives (ascorbic acid/vitamin C, sodium ascorbate, sodium erythorbate, citric acid, rosemary extracts) were associated with higher cardiovascular risk. The study shows associations, not causation, and reinforces concerns about ultraprocessed foods, suggesting a shift toward fresh or minimally processed options when possible.
A Sorbonne-led study of 105,260 adults tracked detailed dietary records over about 7.5 years and found modest cancer risk signals for higher intake of several non-antioxidant preservatives (notably potassium sorbate, sulfites, sodium nitrite, potassium nitrate, acetates, and acetic acid), while total preservative intake showed no overall cancer link. Antioxidant preservatives (erythorbates) showed fewer signals. The results are observational and do not prove causation, but researchers say the findings warrant closer scrutiny and could inform potential regulatory review and a push toward less-processed foods.
A NutriNet-Santé study links certain preservatives in ultra-processed foods to higher risks of breast and prostate cancer and type 2 diabetes. The piece outlines seven practical swaps to reduce exposure: swap processed meats for fresh proteins (or nitrite-free options), flavor water with cucumber and lemon instead of cordials, use lemon-based dressings rather than vinegar-containing ones, choose tinned tomatoes with fewer additives over ready-made sauces, opt for fruit over sweets, switch crumpets to sourdough varieties with no artificial preservatives, and choose freshly baked bread or products with shorter ingredient lists. The article notes the relative risk increases are small and emphasizes label-reading tools and ongoing regulatory review.)
A nationwide class-action alleges Costco misled customers by labeling Kirkland Signature Seasoned Rotisserie Chicken as preservative-free, claiming the product contains sodium phosphate and carrageenan that act as preservatives and that Costco has cheated customers out of tens to hundreds of millions of dollars; two consumers filed in a Southern District of California federal court on Jan. 22. Costco says it removed preservative-free signage and notes the ingredients are used for moisture and texture and are approved by food-safety authorities.
A proposed class-action in the Southern District of California alleges Costco misled customers by labeling Kirkland rotisserie chickens as preservative-free, even though they contain sodium phosphate and carrageenan. Costco has removed preservative language from signs and online listings and says the additives are FDA/FAO-approved for moisture and texture. The plaintiffs say they wouldn’t have bought the chickens had they known about the preservatives, highlighting ongoing scrutiny of ultraprocessed foods.
Two California shoppers filed a class-action alleging Costco falsely advertised its rotisserie chicken as preservative-free while the ingredient list shows sodium phosphate and carrageenan; Costco has removed the claim from in-store and online labels, and the plaintiffs seek a nationwide class across California and other states for alleged consumer-law violations.
A class-action lawsuit claims Costco’s $4.99–$5 rotisserie chicken is not preservative-free as advertised, citing label ingredients like carrageenan and sodium phosphate that contradict the ‘no preservatives’ claims on in-store signage and the website; plaintiffs say they wouldn’t have bought or paid full price if they knew, while the FDA lists the additives as GRAS and health considerations vary; Costco has not issued a statement yet.
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.
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.
Many store-bought salad dressings contain preservatives, artificial flavors, and inflammatory oils that can negatively impact health. Experts recommend avoiding popular brands like Wish-Bone, Ken’s, Kraft, Hidden Valley, and Walden Farms, which are loaded with synthetic additives such as calcium disodium EDTA, sodium benzoate, MSG, and artificial colors. Instead, opt for dressings made with simple, natural ingredients like olive oil, vinegar, and herbs for a healthier choice.
Certain everyday foods like refined sugar, packaged juices, white bread, excess salt, and artificial additives can negatively impact children's brain development and focus. Parents are encouraged to choose healthier alternatives such as fruits, whole grains, and homemade snacks to support better brain health in children.