Eating foods that contain common preservative food additives may increase the risks of high blood pressure and cardiovascular disease, according to research published in the European Heart Journal today.

Eating foods that contain common preservative food additives may increase the risks of high blood pressure and cardiovascular disease, according to research published in the European Heart Journal.

Researchers at Mass General Brigham Heart and Vascular Institute found that people with hepatic steatosis, commonly called "fatty liver disease," have a higher amount of noncalcified, rupture-prone coronary plaque and face nearly twice the rate of cardiovascular events compared to those without steatosis.

Ultra-processed foods may be doing far more damage than many people realize. A major new European cardiology report warns that people who eat the most ultra-processed foods face significantly higher risks of heart disease, irregular heart rhythms, obesity, diabetes, high blood pressure, and even cardiovascular death. Researchers say these industrially manufactured foods — often packed with sugar, salt, unhealthy fats, and additives — can disrupt metabolism, trigger inflammation, and promote overeating, even when marketed as “healthy.”

Ultra-processed foods may be doing far more damage than many people realize. A major new European cardiology report warns that people who eat the most ultra-processed foods face significantly higher risks of heart disease, irregular heart rhythms, obesity, diabetes, high blood pressure, and even cardiovascular death. Researchers say these industrially manufactured foods — often packed with sugar, salt, unhealthy fats, and additives — can disrupt metabolism, trigger inflammation, and promote overeating, even when marketed as “healthy.”