(Wired) – A large-scale study demonstrates that preservatives widely used in everyday processed foods may exacerbate common health risks.

The analysis found that participants with the highest intake of non-antioxidant preservatives had a 29 percent higher risk of developing hypertension than those with the lowest intake. They also had a 16 percent higher risk of overall cardiovascular disease, including heart attack, stroke, and angina. Participants with the highest intake of antioxidant preservatives likewise showed a 22 percent higher risk of hypertension. (Read More)