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A major new study has linked several common food preservatives to a greater risk of cardiovascular disease and high blood pressure. Although preservatives are critical for keeping foods safe and fresh, the study suggests that diets high in processed foods containing these additives may contribute to inflammation in the blood vessels.
Researchers identified 8 common additives associated with elevated blood pressure and poorer heart health, including potassium sorbate, ascorbic acid, sodium nitrite, citric acid, potassium metabisulfite, rosmarinic acid, sodium erythorbate, and sodium ascorbate. Notably, ascorbic acid was also linked to cardiovascular disease, such as heart attack, stroke, and angina. The findings showed that individuals with the highest consumption of these preservatives faced the greatest risk.
The study followed 112,395 French adults providing a detailed assessment of participants’ diets and food ingredients. Every six months, volunteers documented all foods and beverages consumed over a three-day period. Researchers reported that 99.5% of participants had ingested at least one preservative during the first two years of the study.
Over an average follow-up period of 7 to 8 years, researchers tracked participants’ health outcomes, including the development of hypertension and cardiovascular disease. The results indicated that individuals consuming the highest levels of non-antioxidant preservatives had a 29% increased risk of high blood pressure compared with those in the lowest intake group. A similar pattern was observed for cardiovascular outcomes, where higher preservative consumption was associated with a 16% rise in the likelihood of experiencing major cardiac events such as a stroke, heart attack, or angina.
The results point to a need to re-examine the potential risks and benefits of these food additives in the interest of consumer safety. Until more is known, the findings align with current dietary recommendations that encourage choosing minimally processed foods and reducing exposure to unnecessary additives
To view the original scientific study click below:
Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santé study
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