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A large-scale observational study conducted in France has identified a statistical association between the consumption of certain food preservatives and an increased risk of high blood pressure and cardiovascular disease. The findings, published in the European Heart Journal, analyzed data from 112,395 participants involved in the NutriNet-Santé project.
Researchers tracked participants for an average of seven to eight years, utilizing detailed dietary logs submitted every six months. The study found that 99.5 percent of participants consumed at least one food preservative during the first two years of the tracking period. The research team, led by Dr. Mathilde Touvier of the French National Institute for Health and Medical Research (INSERM) and PhD student Anaïs Hasenböhler, noted that while the study identifies correlations, it does not prove that the additives directly cause cardiovascular issues.
The study highlighted eight specific preservatives linked to a higher risk of hypertension: potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and extracts of rosemary (E392). Additionally, ascorbic acid (E300) was associated with an increased risk of cardiovascular disease, including heart attack, stroke, and angina.
According to the data, individuals with the highest intake of non-antioxidant preservatives faced a 29 percent higher risk of hypertension and a 16 percent higher risk of cardiovascular disease compared to those with the lowest intake. Those consuming the most antioxidant preservatives showed a 22 percent higher risk of hypertension.
Researchers suggested that these additives might contribute to oxidative stress or affect pancreatic function, though further investigation is required. Dr. Touvier stated that the findings support the need for a re-evaluation of food additive safety by regulatory bodies such as the European Food Safety Authority and the U.S. Food and Drug Administration. In the interim, the researchers recommend prioritizing minimally processed foods to reduce exposure to unnecessary additives.
Article source: gulfnews.com | Image credit: gulfnews.com
