Research Links Food Preservatives to Heart Health Risks
When you’re at the grocery store next, it might be wise to think twice about certain preservatives in food. Recent research indicates that a number of additives could be linked to heart health issues.
A team of scientists in France examined the dietary habits of over 100,000 individuals and identified at least eight prevalent food additives that seem to correlate with an increased risk of high blood pressure and cardiovascular disease. People who consumed larger quantities of these additives were found to have a greater likelihood of developing these health problems. While more extensive research is necessary, the findings suggest it may be time to reconsider the safety of these ingredients.
“If these results are verified, they could prompt a reevaluation of the regulations surrounding these additives to enhance consumer protection,” the researchers noted in a study published last month in the European Heart Journal.
Additives and Human Health
Preservatives have been essential in keeping our food from spoiling for quite some time. However, recent studies indicate that some commonly used preservatives could be riskier for heart health than we previously thought.
Much of the existing research has been conducted on animals, so the team wanted to gather more information on humans. They utilized data from the NutriNet-Santé study, an ongoing initiative tracking the health and diets of people in France. Participants regularly complete questionnaires regarding their health, lifestyle, and food intake. Additionally, any significant medical events, such as heart disease, are validated through associated medical or insurance records.
In this particular study, the researchers examined the diets and health of 112,395 volunteers who were monitored over a median period of about eight years. They categorized food preservatives into two main types: antioxidant preservatives, which prevent food from browning or going rancid, and non-antioxidant preservatives, which protect against spoilage from microbes.
Findings revealed that individuals with the highest intake of antioxidant preservatives had a 22% increased risk of hypertension compared to those with the lowest intake. Likewise, those consuming the most non-antioxidant preservatives faced a 29% higher risk of hypertension and a 16% higher likelihood of cardiovascular issues such as heart attacks and strokes.
The study also focused on 17 widely used preservatives, with eight being linked to a heightened risk of hypertension. These included potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts. Notably, ascorbic acid was additionally linked to a higher risk of cardiovascular disease.
“This study has limitations typical of observational research. However, our findings are based on detailed data, and we’ve considered other factors that might influence cardiovascular disease risk,” stated Mathilde Touvier, the senior author and research director at the French National Institute for Health and Medical Research.
What Comes Next
More research is necessary to validate these findings and understand the potential harmful mechanisms behind them. The team plans to explore how these additives could influence inflammation or gut microbiome factors.
In any case, the authors urge regulatory bodies in Europe and the U.S. to begin reevaluating data on these additives. This research reinforces the idea that highly processed foods, often loaded with preservatives, should be consumed in moderation.
“In the meantime, our findings support the ongoing advice to prefer non-processed and minimally processed foods while avoiding unnecessary additives,” added Touvier.
