Food preservatives found in yoghurts, fruit juice, wholegrain bread and scores of other everyday products could significantly raise the risk of heart disease, research suggests.
French scientists found people consuming the highest levels of preservatives were 16 per cent more likely to suffer heart disease, heart attacks and strokes.
They were also almost 30 per cent more likely to develop high blood pressure – the leading risk factor for stroke.
The researchers said eight of the 17 most commonly consumed preservatives appeared to directly raise blood pressure.
The study, published in the European Heart Journal, analysed the diets of nearly 112,400 people.
Anaïs Hasenböhler, of
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