A long term study has found that certain common food preservatives found in many packaged foods may be linked to a higher risk of high blood pressure and cardiovascular disease.
The research, led by teams from Sorbonne Paris Nord University and University of Paris City, analyzed data from more than 112,000 people in France who were followed for nearly eight years.
The study looked at how often participants consumed different food additives and compared that with their health outcomes over time.
Researchers reported that people who consumed the highest amounts of certain non-antioxidant preservatives, such as sorbates, nitrites, and sulfites, had about a 29% higher risk of developing high blood pressure compared to those with the lowest intake.
They also showed a 16% higher risk of cardiovascular diseases, including heart attack and stroke.
The study also found that antioxidant preservatives, often used to prevent food from spoiling or changing color, were linked to a 22% higher risk of hypertension in people with the highest intake levels.
Out of 17 commonly consumed preservatives studied, eight were associated with increased risk of high blood pressure.
These included potassium sorbate, sodium nitrite, potassium metabisulfite, citric acid, ascorbic acid, sodium ascorbate, sodium erythorbate, and rosemary extract. One of them, ascorbic acid, was also linked to higher cardiovascular risk.
Researchers noted that almost all participants were exposed to at least one preservative through everyday processed foods.
However, scientists stressed that the study was observational. It shows an association but does not prove that preservatives directly cause heart disease or high blood pressure.
They also pointed out that the study group included more women and highly educated individuals than the general population, which may limit how widely the results can be applied.
Even with these limits, researchers say the findings raise concerns and suggest that food safety regulators in Europe and the United States should review how these additives are evaluated.
They also encourage people to reduce intake of heavily processed foods and choose fresher, minimally processed options when possible.
The study adds to ongoing debate about how safe long term exposure to widely used food additives really is, especially when they are consumed daily across multiple packaged products.
