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While it’s well known that processed foods can harm health, a new study reveals the problem runs deeper than just excess calories, refined carbs, or unhealthy fats. Researchers found that certain preservative additives are independently associated with increased risk of high blood pressure and cardiovascular disease.
Preservatives routinely used in packaged foods to block bacteria and mold growth are now under scrutiny showing troubling links between them and serious heart issues. These additives are associated with greater odds of high blood pressure and a rise in heart attack and stroke risk and they’re present in more than one in five processed foods and drinks.
The findings come from a major ongoing French cohort study that has been monitoring participants’ diets and health. The study examined how 58 different preservatives affect cardiovascular health. Over 112,000 participants were included in the analysis, with women making up over half of the group. The average age at baseline was around 43, and the median observation period lasted almost 8 years.
All participants submitted in-depth dietary logs, including exact brand names, for three days every six months. Researchers then used an extensive product ingredient database to detect preservatives and compared each person’s cumulative intake over the years with their official medical data from the French national health care database.
According to the findings, the highest consumers of non-antioxidant preservatives (nitrates, sulphites, and sorbates) had 29% higher odds of hypertension and 16% higher risk of serious cardiovascular events. Meanwhile, those with the highest intake of antioxidant preservatives (ascorbic acid) faced a 22% increased risk of high blood pressure. Additional preservatives such as potassium sorbate, sodium nitrate, and citric acid were linked to higher rates of high blood pressure, potentially raising the long-term risk of cardiovascular disease.
If you frequently eat packaged and ultra-processed foods, this research strengthens the case for paying closer attention to the often-ignored fine print on labels, including unfamiliar chemical names and additive codes.
To view the original scientific study click below:
Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santé study
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