Common food preservatives found in fruit juice, cured meats and other ultraprocessed products are tied to a heightened risk for high blood pressure and cardiovascular disease, according to a new study. French researchers found that people who consumed diets high in these additives over 7 to 8 years had a 29 percent increased risk of high blood pressure and a 16 percent higher risk of cardiovascular disease compared to those who ate the least.
The study identified eight preservatives specifically linked to these risks, including potassium sorbate, potassium metabisulfite, sodium nitrite, sodium ascorbate, sodium erythorbate, extracts of rosemary, citric acid and ascorbic acid, which is widely known as vitamin C. Nearly all of the 112,400 participants aged 15 and older in France had consumed at least one food preservative within the first two years of the study.
People who ate the most antioxidant preservatives, such as ascorbic acid, had a 22 percent higher risk of high blood pressure. Ascorbic acid was also specifically linked to cardiovascular disease. However, Dr. Mathilde Touvier, research director at the French National Institute for Health and Medical Research, noted that naturally occurring ascorbic acid and added ascorbic acid may have different impacts on health, and the results do not apply to natural substances found in fruits and vegetables.
The findings are the first to examine links between specific preservatives and cardiovascular health, but build on years of research revealing the harms of ultraprocessed diets. The study suggests a need for re-evaluation of these additives by authorities such as the EFSA in Europe and the FDA in the USA for better consumer protection. In the meantime, experts recommend favouring non-processed and minimally processed foods and avoiding unnecessary additives.
