Common preservatives found in processed foods have been linked with statistical associations to people’s blood pressure and cardiovascular risk—not observation that means if someone eats a bite, they’ll definitely get sick.
French NutriNet-Santé: 112,395 participants, average follow-up of about 7–8 years; in the first two years, almost everyone (about 99.5%) had consumed at least one preservative. In the highest quartile for “non-antioxidant” preservatives, the risk of hypertension was about 29% higher, and cardiovascular disease (heart attack/stroke/angina, etc.) about 16% higher; for antioxidant-type preservatives, the highest quartile saw hypertension risk about 22% higher. Among 17 frequently consumed preservatives, 8 were associated with hypertension: E202, E224, E250, E300, E301, E316, E330, E392; among them, the antioxidant preservative ascorbic acid E300 was also associated with cardiovascular disease. The authors also wrote: this shows association, not proof of causation.
Paper: European Heart Journal DOI 10.1093/eurheartj/ehag308; press release from the European Society of Cardiology + EurekAlert; ScienceDaily 2026-09-20 reports it again. The image is a schematic from the press material (Mathilde Touvier), not AI.
#食品科学 #research
French NutriNet-Santé: 112,395 participants, average follow-up of about 7–8 years; in the first two years, almost everyone (about 99.5%) had consumed at least one preservative. In the highest quartile for “non-antioxidant” preservatives, the risk of hypertension was about 29% higher, and cardiovascular disease (heart attack/stroke/angina, etc.) about 16% higher; for antioxidant-type preservatives, the highest quartile saw hypertension risk about 22% higher. Among 17 frequently consumed preservatives, 8 were associated with hypertension: E202, E224, E250, E300, E301, E316, E330, E392; among them, the antioxidant preservative ascorbic acid E300 was also associated with cardiovascular disease. The authors also wrote: this shows association, not proof of causation.
Paper: European Heart Journal DOI 10.1093/eurheartj/ehag308; press release from the European Society of Cardiology + EurekAlert; ScienceDaily 2026-09-20 reports it again. The image is a schematic from the press material (Mathilde Touvier), not AI.
#食品科学 #research