A realistic image depicting a woman checking food labels with a blood pressure monitor, illustrating the link between preservatives and hypertension.
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French NutriNet-Santé study links eight food preservatives to higher hypertension risk

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A large French study of 112,395 adults has found that higher consumption of certain food preservative additives—especially non-antioxidant preservatives—was associated with increased incidence of hypertension and, for some exposures, cardiovascular disease. The findings were published online May 20, 2026, in the European Heart Journal.

Researchers in Japan have identified an association between higher blood levels of vitamin C and greater gray matter volume plus stronger connectivity in a key brain network among adults over age 64.

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A modified fibre known as inulin-propionate ester has received safety approval from the European Food Safety Authority, paving the way for its addition to everyday products such as breads and cereals.

A large international study has found that fewer than one in five people consume enough flavanols to gain heart health benefits, even when meeting standard fruit and vegetable guidelines.

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The National Nutrition Agency committed to making the Free Nutritious Meals program more transparent so the public can oversee SPPG kitchens.

Esti Nurwanti stresses that children need balanced nutrient intake according to age to support growth and focus, not merely eating large amounts.

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Central Java Vice Governor Taj Yasin revealed that of 4,060 operating SPPG, only 3,345 hold SLHS and 575 have halal certification.

 

 

 

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