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VOL. 12, ISSUE 1 (2026)
Impact of preserved food consumption on the risk of myocardial infarction: A systematic review
Authors
Ankita Sengupta, Saiony Das
Abstract
Myocardial infarction (MI) remains a leading contributor to global
morbidity and mortality, with dietary factors playing a central role in
cardiovascular risk modulation. Increasing dependence on preserved
foods—including salted, cured, smoked, canned, and chemically preserved
products—has raised concerns regarding their long-term health effects.
Preserved foods often contain high sodium levels, saturated fats, nitrates,
nitrites, and chemical preservatives that may contribute to cardiometabolic
disturbances. This systematic review synthesizes available evidence examining
the relationship between preserved food consumption and myocardial infarction
risk. Electronic databases were searched for observational studies, cohort
studies, and meta-analyses evaluating preserved food intake and cardiovascular
outcomes. Evidence consistently demonstrates that high intake of preserved
foods is associated with hypertension, dyslipidemia, endothelial dysfunction,
systemic inflammation, and increased incidence of coronary heart disease and
myocardial infarction. Mechanistic pathways include sodium-induced vascular
injury, oxidative stress, lipid oxidation, and pro-inflammatory responses.
Reducing preserved food consumption and promoting fresh dietary alternatives
may represent an effective strategy for myocardial infarction prevention.
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Pages:75-78
How to cite this article:
Ankita Sengupta, Saiony Das "Impact of preserved food consumption on the risk of myocardial infarction: A systematic review". International Journal of Medical and Health Research, Vol 12, Issue 1, 2026, Pages 75-78
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