A massive study suggests that some common food preservatives may put your heart health at risk.
- A major study of 112,395 people tracked diets in remarkable detail, including the specific food additives participants consumed.
- Researchers identified eight commonly used food preservatives that were linked to an increased risk of high blood pressure or cardiovascular disease.
- The strongest associations were seen in people who consumed the highest amounts of preservatives, suggesting that greater exposure may lead to greater health risks.
People who regularly consume foods containing common preservatives may face a higher risk of developing high blood pressure and cardiovascular disease, according to a new study published in the journal European Heart Magazine.
The research was led by Dr. Mathilde Touvier, research director at INSERM (the French National Institute for Health and Medical Research), and Anaïs Hasenböhler, a doctoral student. Both are members of the Nutritional Epidemiology Research Team at the Université Sorbonne Paris Nord and the Université Paris Cité in France.
Large study examined food preservatives and heart health
Food preservatives are widely used in industrially processed foods to extend shelf life and maintain product quality. Although previous experimental and laboratory studies have suggested that some of these additives could affect cardiovascular health, evidence in human populations has been limited.
Ms Hasenböhler said: “Food preservatives are used in hundreds of thousands of industrially processed foods. Experimental studies suggest that some preservative food additives may be harmful to cardiovascular health, but we have not had sufficient evidence on the impact of these ingredients on humans. To our knowledge, this is the first study of its kind to investigate the links between a wide range of preservatives and cardiovascular health.”
The research was carried out as part of the ongoing NutriNet-Santé study and included 112,395 volunteers from across France. Participants reported everything they ate and drank for three-day periods every six months.
The researchers then conducted detailed evaluations of the ingredients in those foods and drinks, including preservative additives. The participants’ health was monitored for an average of seven to eight years to determine whether they developed high blood pressure or cardiovascular disease.
Almost all participants were exposed to preservatives. In the first two years of the study, 99.5% had consumed at least one food preservative.
Higher intake of preservatives linked to higher health risks
The analysis found that participants who consumed the highest amounts of non-antioxidant preservatives had a 29% increased risk of hypertension compared to those who consumed the least. They also had a 16% increased risk of cardiovascular disease, including heart attacks, strokes and angina.
People with higher intakes of antioxidant preservatives showed a 22% higher risk of hypertension.
Non-antioxidant preservatives are used to prevent the growth of microbes such as mold and bacteria. Antioxidant preservatives serve a different purpose: They help prevent oxidation so foods don’t turn brown or rancid.
Eight preservatives associated with high blood pressure
The researchers also individually examined 17 of the most consumed preservatives. Eight were specifically associated with an increased risk of high blood pressure:
- potassium sorbate (E202)
- potassium metabisulfite (E224)
- sodium nitrite (E250)
- ascorbic acid (E300)
- sodium ascorbate (E301)
- sodium erythorbate (E316)
- citric acid (E330)
- rosemary extracts (E392)
Among these additives, ascorbic acid (E300) was also specifically linked to cardiovascular diseases.
Researchers call for further evaluation
Dr. Touvier added: “This study has some limitations inherent to its observational design. However, the findings are based on very detailed data and we have taken into account other factors that may increase or reduce the risk of cardiovascular disease. Experimental research in the literature consistently suggested that preservatives may cause oxidative stress in the body or affect the way the pancreas functions.
“These results suggest that we need a re-evaluation of the risks and benefits of these food additives by responsible authorities, such as the EFSA in Europe and the FDA in the US, for better consumer protection. Meanwhile, these findings support existing recommendations to favor unprocessed and minimally processed foods, and avoid unnecessary additives. Doctors and other health professionals play a key role in explaining these recommendations to the public.”
The research team continues to investigate how food additives and ultra-processed foods influence inflammation, oxidative stress, blood metabolic markers, and gut microbiota composition. These studies may help explain biological mechanisms that could link food additives to increased disease risk.