A new study published in the European Heart Journal involving more than 100,000 participants suggests that several commonly used food preservatives may be linked to high blood pressure and an increased risk of cardiovascular disease.
However, the researchers emphasize that the findings do not prove a direct cause-and-effect relationship, according to Medical News Today.
Investigation of preservatives
Researchers analyzed data from more than 112,000 individuals to examine the relationship between food preservatives, high blood pressure, and cardiovascular disease.
A possible connection
The study concluded that several commonly used preservatives were associated with a higher prevalence of high blood pressure.
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More research needed
Because the study was observational, it cannot determine whether the preservatives directly cause these health conditions.
The researchers therefore call for further investigation.
Authorities urged to reassess safety evaluations
The research team believes that authorities such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) should reconsider the safety assessments of these additives.
Preservatives are widespread in food products
Approximately one-third of all foods purchased in the United States in 2019 contained at least one preservative.
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Previous studies found other risks
The same researchers have previously identified links between preservative consumption and a higher incidence of type 2 diabetes as well as certain forms of cancer.
Citric acid
Citric acid was the most commonly consumed preservative in the study and was consumed by 91.3 percent of participants.
High intake of citric acid
Individuals with a higher intake of citric acid had a 25 percent higher prevalence of high blood pressure.
Nitrites and nitrates
Sodium nitrite and potassium nitrate were primarily found in processed meat products within the participants’ diets.
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Sorbates
A higher intake of sorbates, including potassium sorbate, was associated with a 39 percent higher prevalence of high blood pressure.
Sorbates help inhibit the growth of mold and bacteria in food products.
Ascorbic acid
Among the individual preservatives examined, ascorbic acid was the only substance that continued to show a statistical association with an increased prevalence of cardiovascular disease.
Diet quality did not explain the findings
The researchers found no evidence that the observed associations were solely the result of generally poorer dietary habits among people with a high intake of preservatives.
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Fewer ultra-processed foods
According to Medical News Today, nutrition scientist Federica Amati recommends reducing the consumption of ultra-processed foods to limit the amount of preservatives in the diet.
Fiber-rich foods highlighted
Fruits, vegetables, whole grains, nuts, seeds, herbs, and spices were highlighted as foods that naturally contain fewer additives while also providing dietary fiber.
Processed meat and soft drinks
According to Federica Amati, it may be beneficial to replace processed meat products and soft drinks with less processed alternatives such as white meat, water, or unsweetened tea.
Sources: Medical News Today and European Heart Journal.
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