A recent French study found a link between the frequent use of preservatives in processed food and a higher risk of high blood pressure and cardiovascular complications. The study showed that common preservatives used to kill bacteria and mold in store-bought products are associated with a 29% higher risk of high blood pressure and a 16% higher risk of heart attack and stroke, CNN reports. Researchers advise people to choose fresh, unprocessed and minimally processed foods or, if they want quick prepared options, to opt for frozen products, as these are preserved with low temperature and not necessarily with additives.
Surprisingly, the so-called “natural” antioxidant preservatives are also believed to pose a similar risk, as they are preserved with low temperature and not necessarily with additives.
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