Food preservatives may increase risk of heart disease and high BP

A new study has revealed that preservatives commonly found in foods such as yogurt, juices, whole-grain bread and other everyday items may significantly increase the risk of heart disease and high blood pressure.

According to research published in the European Heart Journal by French scientists, individuals who consumed the highest amounts of preservatives had a 16% higher risk of heart disease, heart attacks and stroke.

Similarly, they were about 30% more likely to develop hypertension (high blood pressure) which is one of the leading causes of stroke.

Researchers from the University of Paris analyzed the dietary habits of approximately 112,400 people over a period of 7 to 8 years. Participants reported their food and beverage intake every six months.

The results showed that almost everyone consumed at least some preservatives but the risk was significantly higher among those with the highest intake.

People with lower intake consumed an average of 156 mg of preservatives per day while high consumers exceeded 1 gram daily. Their diets also included a higher proportion of ultra-processed foods.

The study found that the increased risk of heart disease was particularly linked to eight preservatives including potassium sorbate, potassium metabisulfite, sodium nitrite and ascorbic acid. These are commonly used in bakery products, juices, processed meats and ice cream.

Researchers suggest that these substances may cause oxidative stress in the body, which damages cells and contributes to inflammation, aging and disease. However, since the study was observational, it cannot definitively prove that preservatives directly cause these health problems.

Experts recommend that regulatory authorities such as EFSA in Europe and the FDA in the United States re-evaluate the risks and benefits of these additives to ensure better consumer protection.

For now, people are advised to consume more fresh and minimally processed foods such as fruits, vegetables, fish, legumes and high-fiber diets to reduce the risk of heart disease and hypertension.