Eight common food preservatives linked to high blood pressure and heart disease

A study involving more than 112,000 adults has found links between several widely used food preservatives and a higher risk of high blood pressure and cardiovascular disease. Researchers in France tracked participants for up to eight years and found that people with the highest intake of certain preservatives faced greater rates of hypertension, heart attack, stroke and other cardiovascular conditions. The findings were published in the European Heart Journal.