A French study involving 112,395 adults revealed that common food preservatives are linked to higher risks of hypertension and cardiovascular disease. Participants, averaging 42 years, were monitored over nearly eight years. Out of them, 5,544 developed hypertension and 2,450 faced cardiovascular events.
Higher consumption of non-antioxidant preservatives led to a 29% increased risk of hypertension and 16% for cardiovascular disease. Antioxidant preservatives increased hypertension risk by 22%.
Eight preservatives were specifically linked to elevated hypertension rates:
- Potassium sorbate
- Sorbic acid
- Sodium nitrite
- Potassium nitrite
- Sodium metabisulphite
- Potassium metabisulphite
- Citric acid
- Tripotassium citrate
Only ascorbic acid was significantly tied to increased cardiovascular disease risk. However, it’s noted that this study evaluated its effect as a food additive, not from natural sources like fruits or vegetables.
Dr. Marc Siegel emphasized that the study consolidates existing knowledge about preservatives raising blood pressure and contributing to heart disease over time. The prevalence of sodium nitrite consumption, especially in processed meats, correlates strongly with hypertension as highlighted by the findings.
While the research has limitations, such as potential underdiagnosis of hypertension, it calls for further investigation into the effects of preservatives on cardiovascular health. The conclusion urges consumers to opt for natural ingredients and be cautious of sodium-based chemical preservatives.