French study links food preservatives to higher risk of high blood pressure, heart disease
Common food preservatives may increase heart attack risk by up to 16%, research finds; ultra-processed foods under scrutiny
A major French study has found that frequent consumption of foods containing preservatives may significantly increase the risk of developing high blood pressure and cardiovascular diseases, including heart attacks and angina, raising fresh concerns about the health impact of ultra-processed foods.
The research, conducted by scientists from several leading French institutions, including Sorbonne University and universities in Paris and Toulouse, tracked more than 112,000 adults over an eight-year period. Researchers monitored participants’ dietary habits and health outcomes to examine the long-term effects of commonly used food preservatives.
According to findings published in the European Heart Journal, regular consumption of most preservative types that do not contain antioxidants was associated with a 29 percent higher risk of developing high blood pressure and a 16 percent increased risk of cardiovascular diseases, including heart attacks and angina.
The study also found that individuals who frequently consumed foods containing antioxidant-based preservatives, commonly used to prevent spoilage, faced a 22 percent higher risk of developing hypertension. Researchers identified eight preservative compounds linked to elevated blood pressure, including sodium nitrate, citric acid, and potassium sorbate.
In addition, the research highlighted ascorbic acid as a preservative associated with increased rates of cardiovascular disease. While the study identified statistical associations rather than direct proof of causation, the findings add to growing evidence connecting highly processed foods with adverse health outcomes.
Researchers told the medical news platform HealthDay that the results reinforce public health recommendations to reduce consumption of ultra-processed foods and limit exposure to food additives and preservatives whenever possible. They stressed that further studies are needed to better understand the biological mechanisms behind these associations and their long-term impact on cardiovascular health.
