RDNAn observational study of over 112,000 people for ~8 years examined hypertension and CVD in relation to consumption of food additives. Antioxidant and non-antioxidant preservatives were associated with 22 and 29 percent higher risk of hypertension, respectively. Non-antioxidant preservatives were associated with a 16% higher risk of CVD.
Original paper: https://academic.oup.com/eurheartj/advance-article/doi/10.1093/eurheartj/ehag308/8679203?login=false
Study Warns Widely Used Food Preservatives Linked to High Blood Pressure and Heart Disease Common preservatives used in processed foods may increase the risk of high blood pressure and cardiovascular disease, according to a study of more than 112,000 people.
Common preservatives used in processed foods may increase the risk of high blood pressure and cardiovascular disease, according to a study of more than 112,000 people.