Common food additives linked to high blood pressure and heart disease
4 hours ago
- A large observational study of over 112,000 people found that high consumption of certain food preservatives is linked to increased risks of high blood pressure and cardiovascular disease.
- Eight common preservatives were specifically associated with higher hypertension risk: 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).
- Participants with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease, while those with high antioxidant preservative intake had a 22% higher risk of hypertension.
- The study was observational, meaning it cannot prove causation, but it supports existing recommendations to prefer minimally processed foods and avoid unnecessary additives.
- Researchers suggest preservatives may cause harm through oxidative stress or effects on pancreatic function, and they call for regulatory re-evaluation of these additives.