Food Preservatives Linked to Hypertension

A new study, led by Mathilde Touvier>>> and Anaïs Hasenböhler>>> from France — Inserm>>> and University of Paris Cité>>>, and based on data from the NutriNet-Santé>>> cohort in France>>>, has linked common food preservatives to an increased risk of high blood pressure and cardiovascular disease. The research, involving over 112,000 participants, found that high intake of 'non-antioxidant' preservatives was associated with a 29% greater risk of hypertension and a 16% higher risk of cardiovascular disease. 'Antioxidant' preservatives were linked to a 22% higher risk of hypertension. Specifically, eight preservatives, including Potassium sorbate, Potassium metabisulfite, Sodium nitrite, Chemistry of ascorbic acid, Sodium ascorbate, Sodium erythorbate, Nitric acid, and Carnosic acid>>> (rosemary extract), were associated with higher blood pressure. Chemistry of ascorbic acid was also linked to cardiovascular disease. The study calls for regulatory bodies like the European Union — European Food Safety Authority>>> and United States — Food and Drug Administration>>> to re-evaluate the safety of these additives. Experts like Tracy Parker>>> from the British Heart Foundation>>> and Rachel Richardson>>> from Cochrane>>> emphasized the study's importance, while Gunter Kuhnle>>> noted the role of preservatives in food systems. Federica Amati>>> from Imperial College London advised reducing ultra-processed food intake.