French researchers have reported a potential link between certain food preservatives and an increased risk of hypertension and cardiovascular disease. The study involved 112,395 individuals, whose health was monitored over an average period of nearly eight years.
The work was carried out by specialists from the French National Institute of Health and Medical Research (INSERM) as part of a dedicated project. Participants regularly recorded their dietary habits, specifying not only the foods they consumed but also particular brands, which allowed scientists to accurately assess their intake of food additives.
It was found that 99.5% of the volunteers consumed at least one type of preservative. Among those with the highest intake of so-called non-antioxidant preservatives, the risk of developing hypertension was 29% higher, and the risk of cardiovascular disease was 16% higher, compared to the group with the lowest consumption. For antioxidant preservatives, researchers observed a 22% increase in the risk of hypertension.
Of the 17 most common preservatives consumed by at least 10% of participants, eight showed a statistically significant association with elevated blood pressure. These included potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extract (E392). Ascorbic acid (E300) was also associated with cardiovascular disease.
The authors emphasize that the study identified a statistical correlation but does not establish a direct causal relationship between preservative consumption and the development of these diseases. Further research is needed to confirm the findings and to explore potential biological mechanisms underlying this effect.
Researchers note that preservatives are widely used in industrially processed foods. In their view, the findings strengthen the case for a diet that emphasizes fresh and minimally processed foods.
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