Study links eight food preservatives to increased hypertension risk

A study published in the European Heart Journal has linked eight common food preservatives to a 24% higher risk of developing high blood pressure. The research, which tracked 112,395 individuals in France over a period of seven to eight years, also found a 16% increased risk of cardiovascular disease among consumers of non-antioxidant preservatives.

The identified additives include potassium sorbate (E202) used in processed fruits and beverages; potassium metabisulfite (E224) common in wine; sodium nitrite (E250), sodium ascorbate (E301), and sodium erythorbate (E316) found in processed meats; ascorbic acid (E300) added to processed produce; citric acid (E330) used in soft drinks; and rosemary extract (E392) typically found in oils and fats.

While ascorbic acid (vitamin C) was the only substance independently associated with a 15% higher risk of cardiovascular disease, researchers noted that even antioxidant preservatives can have negative health effects. The study was observational, meaning it cannot establish a direct cause-and-effect relationship, but authors highlighted the significant public health implications due to widespread consumer exposure.