8 common food additives linked to high blood pressure and heart disease
Common preservatives hiding in processed foods may carry unexpected heart risks, with heavy consumption linked to substantially higher rates of high blood pressure and cardiovascular disease. Researchers identified eight widely used preservatives associated with hypertension, although the observational study cannot prove they were directly responsible.
A new study published in the European Heart Journal links common food preservatives to an increased risk of high blood pressure and cardiovascular disease. The research, led by Dr. Mathilde Touvier and Anaïs Hasenbühler, analyzed data from over 112,000 French participants over a seven to eight-year period. The study found that those with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease.
Eight specific preservatives were linked to higher blood pressure: potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts. The study's authors suggest a re-evaluation of the risks and benefits of these food additives by regulatory bodies like the EFSA and FDA.
They recommend prioritizing non-processed and minimally processed foods to reduce exposure to these additives.
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