Eight Food Additives Linked to High Blood Pressure and Stroke Risk

Findings from the NutriNet-Santé Study

According to НВ — Техно: A major study published in the European Heart Journal has identified a connection between eight common food additives and elevated blood pressure, along with a higher likelihood of cardiovascular problems. Led by Dr. Mathilde Touvier and doctoral candidate Anaïs Hassenbohler from INSERM, the research tracked 112,395 volunteers over a period of 7 to 8 years. The NutriNet-Santé project is a large-scale, ongoing investigation into the links between nutrition and health.

According to the data, 99.5% of participants regularly consumed products containing preservatives. The team analyzed 17 different additives and singled out eight that were associated with hypertension. Those listed include:

• Potassium sorbate (E202)
• Potassium metabisulfite (E224)
• Sodium nitrite (E250)
• Sodium erythorbate (E316)
• Citric acid (E330)
• Rosemary extract (E392)
• Ascorbic acid (E300)
• Sodium ascorbate (E301)

How These Additives Affect Health

Ascorbic acid (E300) drew particular attention in the study, as it was linked to increased rates of heart attacks and strokes. Participants with the highest intake of non-antioxidant preservatives faced a 29% greater risk of developing hypertension and a 16% higher risk of cardiovascular conditions, including angina. Antioxidant-based preservatives were also tied to a 22% increase in the likelihood of high blood pressure.

These findings underscore the need for caution when using food additives and highlight their potential impact on health, especially the cardiovascular system. The NutriNet-Santé research opens new avenues for understanding how diet influences well-being, which could prove vital for preventing heart disease in the future.

It is worth noting that these results may lay the groundwork for further studies in nutrition and health, as well as the development of updated guidelines for additive consumption.

A heightened awareness of how preservatives affect health could encourage both consumers and food manufacturers to rethink their habits and practices. In turn, this shift may lead to positive outcomes for the overall health of the population.

These findings are particularly concerning in light of other research highlighting the impact of diet on overall health. For instance, a recent study has found that one in five adult deaths can be attributed to poor dietary choices, emphasizing the critical need for awareness about what we consume. Understanding the broader implications of dietary habits is essential for preventing serious health issues.