Study Links Food Preservatives to Increased Risk of High Blood Pressure and Heart Disease

Food preservatives are added for various reasons, including preventing spoilage and maintaining color and flavor. Given their widespread use, the researchers sought to understand the potential long-term impacts on cardiovascular health.

Hasenböhler pointed out that while numerous studies have indicated some preservatives may harm cardiovascular health, there has been limited evidence regarding their effects on humans. This research represents a first attempt to explore the relationship between a range of preservatives and heart health.

The study analyzed data from 112,395 volunteers across France, part of the NutriNet-Santé project, which investigates the link between nutrition and health. Participants documented their food and drink intake every six months over a period of seven to eight years, allowing researchers to track the development of high blood pressure or cardiovascular issues such as heart attacks and strokes.

The findings revealed that almost all participants were exposed to food preservatives, with 99.5% consuming at least one preservative within the first two years of the study. Those with the highest intake of non-antioxidant preservatives were found to have a 29% increased risk for hypertension and a 16% higher risk of cardiovascular disease. Additionally, the highest consumers of antioxidant preservatives had a 22% elevated risk of hypertension.

Of the 17 most commonly consumed preservatives analyzed, eight were linked to a higher risk of high blood pressure: potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extracts (E392). Ascorbic acid (E300) was also specifically tied to cardiovascular disease.

The researchers emphasized that these findings illustrate correlations rather than direct causation. The study design's observational nature means that while associations with preservatives were evident, they do not confirm these ingredients directly cause health issues.

Dr. Touvier noted the need for a re-evaluation of food additives by regulatory authorities, such as EFSA in Europe and the FDA in the USA. She recommended prioritizing non-processed foods and minimizing unnecessary additives, emphasizing the role healthcare professionals play in communicating these recommendations.

Potential mechanisms for the association between preservatives and health risks may include oxidative stress, a condition resulting from an imbalance between reactive molecules and the body's defense systems. Researchers are also exploring whether preservatives affect pancreatic function, which is crucial for blood sugar regulation and metabolism. Future studies will investigate how food additives may influence inflammation, oxidative stress, metabolic profiles, and gut microbiota, with implications for cardiovascular health.