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A major new study has linked several common food preservatives to a greater risk of cardiovascular disease and high blood pressure. Although preservatives are critical for keeping foods safe and fresh, the study suggests that diets high in processed foods containing these additives may contribute to inflammation in the blood vessels.
Researchers identified 8 common additives associated with elevated blood pressure and poorer heart health, including potassium sorbate, ascorbic acid, sodium nitrite, citric acid, potassium metabisulfite, rosmarinic acid, sodium erythorbate, and sodium ascorbate. Notably, ascorbic acid was also linked to cardiovascular disease, such as heart attack, stroke, and angina. The findings showed that individuals with the highest consumption of these preservatives faced the greatest risk.
The study followed 112,395 French adults providing a detailed assessment of participants’ diets and food ingredients. Every six months, volunteers documented all foods and beverages consumed over a three-day period. Researchers reported that 99.5% of participants had ingested at least one preservative during the first two years of the study.
Over an average follow-up period of 7 to 8 years, researchers tracked participants’ health outcomes, including the development of hypertension and cardiovascular disease. The results indicated that individuals consuming the highest levels of non-antioxidant preservatives had a 29% increased risk of high blood pressure compared with those in the lowest intake group. A similar pattern was observed for cardiovascular outcomes, where higher preservative consumption was associated with a 16% rise in the likelihood of experiencing major cardiac events such as a stroke, heart attack, or angina.
The results point to a need to re-examine the potential risks and benefits of these food additives in the interest of consumer safety. Until more is known, the findings align with current dietary recommendations that encourage choosing minimally processed foods and reducing exposure to unnecessary additives
To view the original scientific study click below:
Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santé study
For many people, grabbing a hot drink in a disposable cup is part of their daily routine. Yet the container holding your coffee or tea may not be as harmless as it seems. New research suggests the very cup designed to keep your drink hot could also be releasing tiny plastic particles into it.
Not all disposable cups release microplastics at the same rate. Researchers found that the cup material and beverage temperature both affect how many tiny plastic particles leach into a drink. Although microplastics were detected across all temperatures tested, hotter beverages triggered significantly greater particle release.
Measuring less than 5 millimeters, microplastics have emerged as an increasing public health concern. These tiny particles can enter the body through food, beverages, or the air we breathe, where they may build up in organs including the lungs and digestive system and contribute to inflammation and other health problems.
The study combined evidence from previous research with new laboratory testing. Researchers first reviewed 30 published studies, compiling 237 observations to assess how variables such as water temperature and soaking time influenced microplastic release. They then tested two popular types of disposable cups, those made entirely of polyethylene (PE) and paper cups with a polyethylene coating, to compare how much microplastic each released.
Researchers found that hot water caused the surface of polyethylene (PE) cups to become increasingly rough and irregular, a sign of physical degradation that likely contributed to greater microplastic shedding. By comparison, paper cups coated with polyethylene maintained smoother surfaces with less visible damage, which may have helped limit the release of plastic particles.
The study estimated that a single 10-ounce hot beverage consumed each day could add hundreds of thousands of microplastic particles to a person's yearly intake. Drinks served in polyethylene (PE) cups were associated with roughly 360,000 particles per year, while polyethylene-coated paper cups were estimated to release about 240,000 annually.
The healthiest and most environmentally friendly choice is a reusable cup made from stainless steel, glass or ceramic. Because these materials are non-reactive, they won't break down or release chemicals or plastic particles when filled with hot beverages.
Maintaining a healthy weight is becoming increasingly uncommon, with only one in four U.S. adults falling into that category. New research suggests excess weight may be responsible for significantly more cancers than once thought. After analyzing data from more than 450,000 people, researchers estimated that excess body fat is linked to over 11% of all cancer cases, nearly twice earlier estimates.
Being alone isn't necessarily harmful, but feeling lonely may be. According to a new study, older adults who experience persistent loneliness may face a faster decline in both cognitive and physical health. The researchers found that loneliness remained strongly linked to poorer brain health and an increased risk of early death, regardless of how socially isolated a person was.