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 increased risks of high blood pressure and cardiovascular disease. The research, led by Dr. Mathilde Touvier and Anaïs Hasenböhmler, examined the diets of over 112,000 French participants over an average of seven to eight years. Almost all the participants consumed at least one food preservative during the study.
Those with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension, and a 16% higher risk of cardiovascular disease. Antioxidant preservatives were associated with a 22% higher risk of hypertension. The study suggests a need for authorities to re-evaluate the risks and benefits of these additives.
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