‘Natural’ preservatives in food linked to high blood pressure, heart attacks

used to reduce oxidation that turns foods brown and rancid.

Ascorbic acid, or vitamin C, was also specifically linked to cardiovascular disease, the study found.

The results support the findings of two other studies by Touvier and her team which found similar links between preservatives and a much higher risk of cancer and type 2 diabetes.

Six preservatives continue reading …