Science
Ascorbic acid, added to food as a preservative, is separately tied to heart disease risk
Ascorbic acid used as a food preservative carries its own, separate association with cardiovascular disease, according to a new analysis of the NutriNet-Sante cohort published in the European Heart Journal, one of the field’s most-cited outlets for large-scale cardiovascular research. The additive, listed on ingredient labels under the code E300, showed up as an independent […]
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