A recent study analyzed data from over 112,000 participants and found that consuming certain food preservatives may increase the risk of hypertension and cardiovascular disease. The researchers identified eight preservatives, including potassium sorbate and ascorbic acid, that were associated with a higher risk of hypertension.
The study suggests that preservatives may contribute to hypertension, which in turn may increase the risk of cardiovascular disease. The findings are based on an observational study and do not establish a causal relationship, but they do call into question the current regulatory approaches to food additives.
The researchers emphasize the need for a reevaluation of the risks and benefits of these food additives, and recommend favoring nonprocessed and minimally processed foods to avoid unnecessary additives.
