🧪❤️ Are preservatives in ultra-processed foods quietly increasing cardiovascular risk?

A major analysis from the NutriNet-Santé cohort published in the European Heart Journal followed >112,000 participants and linked several commonly used food additives with higher rates of hypertension and cardiovascular disease.

Notable signals emerged for sodium nitrite, potassium sorbate, sulphites, erythorbates, citric acid, and ascorbic acid additives.

This study reminds us that nutrition science is moving beyond calories and macronutrients toward the biological effects of industrial food processing itself. 🍔⚠️

Fresh foods may still be the best "cardiovascular preservative." 🫀

#Cardiology #Nutrition #PreventiveCardiology #HeartDisease #Hypertension #MedicalPodcast