Study Links Common Food Preservatives to Heart Health Risks
A new study from France suggests that certain food preservatives might increase the chances of high blood pressure and heart disease. Researchers looked at data from over 112,000 adults, averaging 42 years, and followed their dietary habits for nearly eight years.
During this period, around 5,500 participants developed hypertension, and about 2,450 experienced heart-related issues. The research found that higher intake of non-antioxidant preservatives correlated with a 29% increased risk of hypertension and a 16% higher risk of cardiovascular diseases. Notably, even total antioxidant preservatives were linked with a 22% rise in hypertension risk.
Among the 17 common preservatives reviewed, eight were particularly linked to higher rates of hypertension. These included:
- Potassium sorbate
- Sorbic acid
- Sodium nitrite
- Potassium nitrite
- Sodium metabisulfite
- Potassium metabisulfite
- Citric acid
- Tripotassium citrate
Interestingly, the only preservative that was notably linked to cardiovascular disease was ascorbic acid, often recognized as a form of vitamin C. However, the study warns that this should not be confused with the vitamin C found in fruits and vegetables, which does not have the same risks.
Dr. Marc Siegel, a senior medical analyst, indicated that this study reinforces existing knowledge about preservatives raising blood pressure and contributing to heart issues. He pointed out that while potassium can lower blood pressure, potassium sorbate and other additives have been shown to have opposite effects, especially in processed foods like hot dogs, bacon, and deli meats.
Dr. Siegel also raised some skepticism regarding the link between ascorbic acid and heart disease, suggesting that the association might arise only when it is used in processed foods.
While the study provides important insights, researchers caution that it was observational, meaning it cannot definitively prove that preservatives cause these health issues. They also noted that the participants tended to be healthier and more educated than the general population, which could affect the findings.
There may also be underdiagnosis of hypertension among some participants, and dietary intakes could have been inaccurately reported.
To support these findings, additional research involving different populations is needed. If confirmed, certain preservatives may need to undergo further safety evaluations regarding their impact on heart health. Dr. Siegel advises using natural ingredients whenever possible, especially steering clear of sodium-based preservatives to reduce the risk of heart disease and high blood pressure.
