Food preservatives can lead to cardiovascular diseases

The work was carried out as part of the large NutriNet-Santé project, which involved 112,395 volunteers in France. Over the course of seven to eight years, researchers regularly analyzed the participants’ detailed food diaries, comparing the composition of their diets with their cardiovascular health. It was found that 99.5% of the volunteers consumed at least one food preservative during the first two years of the study.

The analysis revealed a clear correlation between the amount of preservative consumption and health outcomes. People who consumed the highest amounts of “non-antioxidant” preservatives (which inhibit the growth of mold and bacteria) had a 29% higher risk of developing hypertension, and a 16% higher risk of cardiovascular diseases, including heart attacks and strokes, compared to those who consumed the lowest amounts. The consumption of antioxidant preservatives (which prevent oxidation and browning of food) was also associated with a 22% higher risk of hypertension.

The researchers identified 17 of the most commonly found additives, eight of which demonstrated a direct link to increased blood pressure. This list included potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extracts (E392). Ascorbic acid (E300) was also specifically associated with an increased risk of cardiovascular diseases.

The researchers believe that the negative effects are likely due to the development of oxidative stress in the body, as well as possible disruption of pancreatic function, which is supported by experimental data.

Dr. Mathilde Touvier, the study’s scientific director, emphasizes the need for regulatory bodies such as EFSA (Europe) and FDA (USA) to review their current regulations. The scientists urge consumers to opt for raw or minimally processed foods and to avoid excessive consumption of food additives whenever possible. The research team is currently continuing their work to investigate how different preservatives affect markers of inflammation, blood metabolic profiles, and gut microbiota composition.