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Food Preservatives May Increase the Risk of High Blood Pressure and Cardiovascular Disease

Looking at the ingredient labels on foods lining supermarket shelves, it’s common to see names such as “potassium sorbate,” “citric acid,” and “L-ascorbic acid (vitamin C).” These substances are food additives used to prevent spoilage and preserve quality, and they are widely incorporated into industrially produced processed foods. According to Open Food Facts, the world’s…

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