Recent research from France highlights potential health risks linked to common food preservatives. Specifically, these additives, designed to combat bacteria and mold in processed foods, are associated with a 29% increased risk of high blood pressure and a 16% rise in the likelihood of heart attacks and strokes.
Interestingly, even “natural” preservatives like citric acid and vitamin C have been found to elevate the high blood pressure risk by about 22% among those consuming more products containing them.
Mathilde Touvier, the study’s senior author, pointed out that while antioxidants like citric and ascorbic acid occur naturally in foods such as fruits, their use as preservatives might not have the same health benefits. She noted that these additives can be chemically manufactured, leading to different health implications compared to their natural counterparts.
Addressing Ultraprocessed Foods
The findings draw attention to the potential hazards of ultraprocessed foods (UPFs), echoing concerns raised by the European Society of Cardiology. Tracy Parker from the British Heart Foundation emphasized that UPFs represent a public health challenge. These foods have been linked to a 50% higher risk of cardiovascular disease-related deaths, as well as increases in obesity rates by 55% and sleep disorders by 41%. The connection between these health issues and heart health is significant.
Parker acknowledged this study as among the first to analyze individual preservatives instead of categorizing ultraprocessed foods collectively, noting that while concerns have centered on high sugar, salt, and fat content, those factors alone fail to explain the overall health risks associated with these foods.
However, previous studies indicate that ultraprocessed items comprise only about 35% of the preservative-laden foods people consume. According to lead author Anaïs Hasenböhler, this indicates that preservatives are widespread and not confined to a specific group of foods. She advocates for minimizing reliance on processed items, suggesting a diet rich in fresh or minimally processed foods.
She recommended selecting uncooked and unprocessed options, or even frozen foods preserved by low temperatures rather than chemical additives.
Concerns Surrounding ‘Natural’ Preservatives
The study examined the effects of 58 preservatives on over 112,000 individuals aged 15 and older, using data from the NutriNet-Santé program. Participants meticulously recorded their food intake for three days every six months while researchers analyzed their health records. The exploration focused on 17 preservatives consumed by at least 10% of participants. Notably, eight of these preservatives correlated with increased blood pressure over a decade.
Among those, potassium sorbate, potassium metabisulphite, and sodium nitrite are involved in preventing spoilage. Their usage is common in various processed foods like wine, baked goods, and meats. While some compounds found in processed meats are known to exacerbate heart disease risk, this finding wasn’t unexpected for some experts.
Gunter Kuhnle, a professor of food science, stated that preservatives play a vital role in modern food systems, helping to curb food waste and extend shelf life while preventing food-borne illnesses.
Additionally, preservatives linked to high blood pressure in the study included ascorbic acid, sodium ascorbate, and citric acid, among others.
Links to Cancer and Type 2 Diabetes
The results support prior investigations that also found associations between preservatives and increased risks of cancer and type 2 diabetes. Specifically, six preservatives were tied to a 32% greater risk of various cancers, with many of the same preservatives also contributing to a 49% higher incidence of type 2 diabetes.
While the study’s findings are observational and do not establish causation, Rachel Richardson from The Cochrane Collaboration recognized the research’s strength in controlling for various health influences. She remarked on the robust methodology for dietary assessment and identifying hypertension.
Although causation remains to be definitively proven, the results invite further exploration into these potential health risks.
