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Study links common food preservatives to higher risk of hypertension, heart disease

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A new French study has linked several common food preservatives used in store-bought foods to an increased risk of high blood pressure and cardiovascular diseases, raising fresh concerns about the health effects of additives commonly found in processed and ultra-processed foods.

The study, published in the European Heart Journal, found that people who consumed higher amounts of certain preservatives were more likely to develop hypertension, heart attacks and stroke over time.

Researchers analysed data from more than 112,000 participants enrolled in the NutriNet-Santé cohort, an ongoing French nutrition and health study that has tracked dietary habits since 2009.

Burden of heart disease in Nigeria

The findings come as Nigeria continues to face a growing burden of non-communicable diseases, particularly cardiovascular conditions such as hypertension, stroke and heart disease.

Hypertension, commonly known as high blood pressure, occurs when the force of blood pushing against the walls of blood vessels remains consistently too high. Over time, the condition can damage blood vessels and increase the risk of stroke, heart failure and kidney disease.

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A stroke occurs when blood supply to part of the brain is blocked or when a blood vessel in the brain bursts, potentially causing paralysis, speech problems or death.

Heart attacks happen when blood flow to part of the heart becomes blocked, preventing oxygen from reaching heart muscles.

According to a report by PREMIUM TIMES, health experts and existing reports, hypertension remains one of the most common non-communicable diseases in Nigeria, with many cases undiagnosed until complications develop.

Preservatives linked to cardiovascular risk

According to the findings, preservatives used to prevent spoilage caused by bacteria, mould and yeast were associated with significantly higher cardiovascular risks.

The study reported that higher consumption of these preservatives was linked to a 29 per cent greater risk of elevated blood pressure and a 16 per cent increased risk of heart attacks and stroke.

Researchers identified three “non-antioxidant” preservatives strongly associated with hypertension. These include potassium sorbate, potassium metabisulphite and sodium nitrite.

Potassium sorbate is commonly used in baked goods, cheeses, sauces and wine, while potassium metabisulphite is often found in wine, juice, cider and beer.

Sodium nitrite is widely used in processed meats such as bacon, ham and deli meats.

The study also found that several antioxidant preservatives, often described as “natural”, were associated with increased cardiovascular risk.

These include ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid and rosemary extracts, which are commonly used to prevent foods from turning brown or rancid.

Higher intake of these antioxidant preservatives was associated with a 22 per cent greater risk of high blood pressure.

Ascorbic acid, also known as vitamin C, was specifically linked to cardiovascular disease in the study.

Researchers noted that although ascorbic acid and citric acid naturally occur in fruits and vegetables, additives used in processed foods may not have the same health effects as naturally occurring compounds.

Ultra-processed foods under scrutiny

The findings add to growing evidence linking ultra-processed foods to poor health outcomes.

Researchers noted that preservatives are not limited to ultra-processed foods alone, as earlier findings showed that only about 35 per cent of preservative intake came from ultra-processed products.

Still, the study highlighted the widespread presence of preservatives across many commonly consumed foods and reinforced recommendations encouraging people to consume more fresh and minimally processed foods.

Researchers advised consumers to prioritise fresh, uncooked and minimally processed foods where possible.

Frozen foods preserved through low temperatures rather than additives were also identified as preferable alternatives.

Long-term dietary tracking

To conduct the research, participants recorded all foods and drinks consumed over three days every six months, including brand names.

Researchers then matched these records with ingredient databases to estimate preservative exposure over several years.

Medical records from the French national healthcare system were used to track diagnoses of hypertension and cardiovascular disease over the study period.

The researchers examined 58 preservatives in total and conducted detailed analysis on 17 additives consumed by at least 10 per cent of participants. Eight of those preservatives were associated with increased hypertension risk over the following decade.

READ ALSO: WHO, EU launch health support project as Nigeria battles multiple disease outbreaks

Links to cancer, diabetes

The study builds on previous research linking similar preservatives to increased risks of cancer and type 2 diabetes.

Earlier findings identified preservatives such as sodium nitrite, potassium nitrate, sorbates, potassium metabisulphite, acetates and acetic acid as being associated with higher risks of prostate cancer, breast cancer and other cancers.

Several of the same preservatives were also previously linked to a significantly increased risk of developing type 2 diabetes.

Although the researchers noted that the findings do not establish direct cause and effect, they said the results highlight the need for further investigation into the long-term health effects of food additives and preservatives.

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PT Health Watch: Tissue paper is safe for intimate hygiene, but these common habits may trigger infections- Expert

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Conflicting advice circulating on social media has left many women questioning whether using toilet tissue after urinating could increase their risk of urinary tract infections (UTIs), irritation or other intimate health problems.

Some online posts even claim that wiping with tissue paper is unsafe.

However, medical experts say there is no scientific evidence that using clean, plain, unscented tissue paper after urinating causes infections when used correctly.

Instead, they warn that practices such as douching, using scented feminine wipes, cleaning inside the vagina and wiping from back to front are far more likely to upset the natural balance of the genital area and increase the risk of infections.

Speaking with PT Health Watch, Yahya Mohammed, a medical doctor at the National Hospital, Abuja, said maintaining intimate hygiene does not require expensive products or excessive cleaning.

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According to him, the real concern is not tissue paper itself but hygiene habits that introduce bacteria into the urinary tract or interfere with the body’s natural protective mechanisms.

Plain tissue paper is safe

Mr Mohammed said gently drying the genital area with clean, unscented toilet tissue after urinating is safe for most women and may even help reduce prolonged moisture that can contribute to skin irritation.

He explained that while wet wipes are generally safe if they are mild and fragrance-free, products containing perfumes, alcohol or harsh chemicals can irritate the delicate skin around the vulva.

Such irritation, he noted, is sometimes mistaken for an infection.

He stressed that routine use of feminine wipes is unnecessary.

According to him, washing the external genital area, the vulva, with clean water is sufficient for everyday hygiene. Women who prefer soap should use only mild, fragrance-free cleansers.

“Clean tissue paper is generally safe, while wet wipes are usually safe if they are non irritating,” he said.

What really causes UTIs?

Mr Mohammed explained that UTIs are most commonly caused by bacteria entering the urinary tract, particularly Escherichia coli (E. coli), which normally live in the bowel.

He said clean toilet tissue does not cause UTIs.

Although wet wipes may offer additional comfort during menstruation or for women experiencing diarrhoea or haemorrhoids, he said they should not replace routine washing with clean water.

Rather than worrying about tissue paper, he said women should focus on hygiene practices that prevent harmful bacteria from reaching the urinary tract.

Hygiene habits to avoid

Mr Mohammed identified several common practices that increase the risk of irritation and infection.

According to him, wiping from back to front after using the toilet can transfer bacteria from the anus to the urinary tract.

He also cautioned against using coloured, scented or antibacterial wipes for intimate hygiene, saying these products can irritate sensitive skin and may contribute to recurrent vaginal infections or allergic reactions.

Other habits women should avoid include wiping too aggressively, cleaning inside the vagina, douching after urinating, remaining in wet underwear for long periods, wearing very tight non breathable underwear and washing the vulva with harsh soaps.

He explained that douching can wash away the protective bacteria that help maintain the vagina’s normal pH, increasing the risk of infections.

The best way to clean after using the toilet

According to Mr Mohammed, the best hygiene method often depends on personal preference, skin sensitivity and what is readily available.

He recommended using plain, unscented toilet tissue to gently blot or wipe dry after urinating.

READ ALSO: PT Health Watch: From symptoms to risks, how UTIs differ from vaginal infections

After a bowel movement, women should wipe until the tissue is clean.

He added that rinsing the vulva with clean water is also an excellent option, while combining water with gentle drying using plain tissue provides additional comfort for many women.

Less is more

Mr Mohammed emphasised that women do not need elaborate intimate hygiene routines.

He explained that the vagina is naturally self-cleaning through normal secretions, while the vulva only requires gentle external cleaning.

He said excessive washing or using multiple intimate hygiene products can do more harm than good.

He advised women experiencing persistent itching, unusual vaginal discharge, pain during urination, foul odour or recurrent infections to seek medical attention rather than rely on social media advice or self-medication.

“The vulva cleans itself through its natural secretions,” he said.

He added that maintaining simple hygiene practices and seeking prompt medical attention for symptoms remain the best ways to protect intimate health.


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CEPI begins first human trial of Bundibugyo Ebola vaccine

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The Coalition for Epidemic Preparedness Innovations (CEPI) has announced the start of the world’s first human clinical trial of a vaccine developed specifically against the Bundibugyo strain of the Ebola virus, with the first volunteer vaccinated at the University of Oxford.

The announcement was contained in a statement made available to the News Agency of Nigeria (NAN) on Friday by CEPI’s Senior Communications and Advocacy Manager, Jodie Rogers.

The Phase I clinical trial, known as BD-Ebov, will evaluate the safety of the experimental vaccine and its ability to stimulate immune responses in healthy adult volunteers.

The vaccine candidate, ChAdOx1 BDBV, was developed by scientists at the University of Oxford’s Oxford Vaccine Group and the Pandemic Sciences Institute using the same adenoviral vector technology employed in the Oxford/AstraZeneca COVID-19 vaccine.

According to the statement, the milestone comes only weeks after the launch of the BD-Ebov study and marks the first time the ChAdOx1 BDBV vaccine has been administered to humans.

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It said the vaccine development programme had progressed rapidly through collaboration among the University of Oxford, its Clinical BioManufacturing Facility, the Serum Institute of India (SII) and CEPI.

The statement added that SII manufactured the vaccine candidate in record time and has stockpiled approximately 620,000 doses, while providing 4,000 investigational doses for the ongoing clinical trial.

CEPI said the trial forms part of an $8.6 million programme supporting the University of Oxford and SII to accelerate the development of a vaccine against the Bundibugyo strain.

Ebola outbreak

NAN reports that the trial comes as the Democratic Republic of the Congo (DRC) battles a severe outbreak of Bundibugyo Ebola Virus Disease, with more than 2,500 confirmed cases and over 1,000 deaths recorded.

Unlike the Zaire strain of Ebola, for which licensed vaccines are available, there is currently no approved vaccine specifically targeting the Bundibugyo strain.

David Pulido-Gomez, Global Chemistry, Manufacturing and Controls Lead at the Pandemic Sciences Institute, said the vaccine candidate moved from concept to clinical evaluation within just eight weeks.

“Reaching this milestone in such a short timeframe reflects an extraordinary collaborative effort,” he said.

“Working alongside colleagues at the Clinical BioManufacturing Facility and the Serum Institute of India, we have taken this vaccine candidate from concept to clinic in just eight weeks.”

The Lead Study Doctor, Peter Skydmore, described the vaccination of the first participant as a significant milestone.

Mr Skydmore said while these are very early days, they represent an important first step in evaluating this vaccine in humans.

“Over the coming months, we will continue vaccinating and monitoring participants while assessing the vaccine’s safety and immune responses,” he said.

Chief Investigator, Katrina Pollock, said the commencement of the trial marked another important phase in the multinational effort to develop a vaccine against the Bundibugyo ebolavirus.

Ms Pollock commended the commitment of research partners and volunteers, saying their participation was critical to responding to the ongoing outbreak.

Commenting on the development, CEPI Chief Executive Officer, Richard Hatchett, said the worsening outbreak in the DRC underscored the urgency of developing a vaccine against the Bundibugyo strain.

“With Bundibugyo cases increasing at a concerning rate in the DRC, this epidemic shows no signs of stopping,” he said.

“The need for a vaccine against this specific Ebolavirus becomes more urgent every day.”

Also speaking, Chief Executive Officer of SII, Adar Poonawalla, said the rapid manufacture of the vaccine candidate demonstrated how scientific innovation and scalable production could accelerate responses to emerging infectious diseases.

He reaffirmed the institute’s commitment to supporting equitable access to vaccines for populations most at risk.

According to the statement, recruitment and vaccination of additional volunteers will continue over the coming weeks, while preparations are underway, subject to regulatory approval, for further clinical studies in Uganda.

It added that if the Phase I trial demonstrates favourable safety and immune responses, CEPI, the University of Oxford and SII will advance to larger late-stage studies to support emergency use authorisation or full regulatory approval.

ALSO READ: Ebola: BVD outbreak in DRC remains active with 2,124 cases

The partners also pledged to ensure the rapid, affordable and equitable supply of the vaccine to affected countries once it is successfully developed.

About the vaccine

NAN reports that ChAdOx1 BDBV is an experimental vaccine developed specifically to protect against the Bundibugyo strain, one of the species that causes Ebola Virus Disease.

The vaccine uses the ChAdOx1 platform, a harmless chimpanzee adenovirus vector engineered to carry genetic material from the Bundibugyo ebolavirus.

The technology trains the body’s immune system to recognise and fight the virus without causing Ebola infection.

The same ChAdOx1 platform was used to develop the Oxford/AstraZeneca COVID-19 vaccine, which was deployed globally during the COVID-19 pandemic.

Researchers say the existing platform enabled the rapid development of the Bundibugyo vaccine candidate. (NAN)


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