French Study Links Food Preservatives to Increased Risk of Hypertension and Heart Disease

Examining the Health Impact of Food Preservatives

According to НВ — Техно: On September 22, the European Heart Journal published findings from an extensive French study investigating how preservatives in ultra-processed foods may contribute to the development of hypertension and cardiovascular diseases. This research is part of the NutriNet-Santé project, which followed 112,395 volunteers across France for an average of 7 to 8 years. The study revealed a significant statistical association between preservative consumption and heightened risk of high blood pressure and heart-related conditions.

Key Findings from the Research

Participants recorded their diets for three days every six months. During the first two years, almost all participants (99.5%) regularly consumed at least one type of preservative. The results indicated that:

• High intake of non-antioxidant preservatives raises the risk of hypertension by 29%,
• The likelihood of cardiovascular issues such as heart attacks, strokes, and angina increases by 16%,
• Elevated consumption of antioxidant preservatives is linked to a 22% higher risk of hypertension.

The study identified eight specific preservatives most strongly connected to increased blood pressure:

• Potassium sorbate (E202),
• Potassium pyrosulfite (E224),
• Sodium nitrite (E250),
• Ascorbic acid (E300),
• Sodium ascorbate (E301),
• Sodium erythorbate (E316),
• Citric acid (E330),
• Rosemary extracts (E392).

Notably, ascorbic acid (E300), commonly recognized as vitamin C, was associated with cardiovascular risks when added to processed foods.

While this observational study does not establish direct cause and effect, it highlights important statistical correlations. Laboratory research supports these findings by showing that preservatives can induce oxidative stress, disrupt pancreatic function, and alter gut microbiota balance. Based on these results, the researchers recommend that regulatory bodies such as EFSA (Europe) and FDA (USA) reconsider current permissible limits for food additives. Medical professionals are also encouraged to guide patients toward minimally processed, natural foods.

This research underscores the need for careful scrutiny of food ingredient labels, especially given the rising consumption of ultra-processed products.

These findings may influence regulatory policies on food additive safety and inform healthcare guidelines on nutrition. With cardiovascular diseases on the rise globally, understanding the role of dietary preservatives is vital for public health strategies aimed at prevention and management.

In addition to the findings regarding preservatives and their impact on cardiovascular health, recent research has also uncovered a concerning link between ultra-processed foods and fat accumulation in thigh muscles among individuals susceptible to knee osteoarthritis. This highlights the broader implications of dietary choices on overall health, emphasizing the need for further investigation into the effects of processed foods on various health conditions.