Common food preservatives linked to higher blood pressure and heart disease
A major NutriNet-Sante study of 112,395 adults in France, published in the European Heart Journal, links several common food preservatives to a higher risk of high blood pressure and cardiovascular disease. People consuming the most non-antioxidant preservatives had a 29 percent
Researchers in France, led by a team at INSERM, followed more than 112,000 adults for seven to eight years as part of the NutriNet-Sante study, published in the European Heart Journal. Almost every participant consumed at least one preservative. Those eating the most non-antioxidant preservatives had a 29 percent higher risk of high blood pressure and a 16 percent higher risk of cardiovascular disease, including heart attack and stroke; high intake of antioxidant preservatives was tied to a 22 percent higher hypertension risk. Eight additives stood out, including sodium nitrite and potassium sorbate. The study is observational and shows a link, not proof; the team calls on EFSA and the FDA to re-examine these additives.