Food preservatives may elevate the risk of high blood pressure and cardiovascular disease, according to a study from scientists at Sorbonne Paris Nord University and Université Paris Cité. The research, which analyzed data from the NutriNet-Santé cohort study involving 112,395 participants over a median of 7.9 years, highlights the potential health implications of commonly used food additives.
Understanding the Role of Food Preservatives
Preservatives are widely used in processed foods to enhance shelf life and prevent spoilage. An estimated 20 percent of processed foods contain at least one preservative, according to Open Food Facts. The study categorized preservatives into two groups: non-antioxidant preservatives, like sorbates and nitrites, and antioxidant preservatives, such as ascorbic acid and citric acid.
The research team found that nearly all participants (99.5 percent) consumed at least one preservative during the initial two years of the study. Those with the highest intake of non-antioxidant preservatives faced a 29 percent increased risk of developing hypertension compared to those with the lowest intake, along with a 16 percent elevated risk of cardiovascular disease.
Specific Preservatives Linked to Health Risks
The study identified eight preservatives that correlated with heightened hypertension risk:
- Potassium sorbate (E202)
- Potassium metabisulfite (E224)
- Sodium nitrite (E250)
- Ascorbic acid (E300)
- Sodium ascorbate (E301)
- Sodium erythorbate (E316)
- Citric acid (E330)
- Rosemary extract (E392)
Among these, ascorbic acid also showed a link to cardiovascular disease. Throughout the follow-up period, researchers documented 5,544 cases of hypertension and 2,450 cases of cardiovascular disease, including 1,142 cerebrovascular events and 1,308 cases of coronary artery disease.
Calls for Reevaluation of Food Additives
The study's findings, while observational and not establishing a causal relationship, suggest a need for regulatory bodies like the EFSA in Europe and the FDA in the USA to reassess food additive safety. Mathilde Touvier, research director at the French National Institute of Health and Medical Research, stated, “These results suggest we need a reevaluation of the risks and benefits of these food additives by the authorities in charge.”
Given the potential implications for public health, the researchers advocate for consumers to favor non-processed and minimally processed foods, avoiding unnecessary additives. The study raises important questions about the adequacy of current regulations for preservatives consumed continuously through various foods.
🤖 This article was rewritten by Feed and Figures' editorial AI from a report originally published by Wired. Facts and quotes are preserved from the original; the rewrite focuses on clarity and structure. For the unedited original, see the source link below.
