Health
Eight food preservatives linked to high blood pressure in large French study
ScienceDaily reports that observational research links higher consumption of common food additives to elevated hypertension risks.
The short version
- A long-term study of over 112,000 French adults linked high intake of specific non-antioxidant and antioxidant preservatives to increased risks of hypertension and cardiovascular disease.[ScienceDaily]
- Researchers identified eight specific additives associated with elevated high blood pressure, including potassium sorbate, sodium nitrite, and citric acid.[ScienceDaily]
- Because the study design was observational, it demonstrates statistical associations rather than direct causation.[ScienceDaily]
- The authors suggested that food safety agencies like the EFSA and FDA re-evaluate the risks and benefits of these common additives.[ScienceDaily]
Key facts
- The study analyzed dietary data from 112,395 French adults enrolled in the NutriNet-Santé project over an average follow-up of seven to eight years.[ScienceDaily]
- Participants with the highest consumption of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease.[ScienceDaily]
- Top consumers of antioxidant preservatives experienced a 22% increased risk of high blood pressure.[ScienceDaily]
- Eight additives were specifically linked to elevated hypertension risk: E202, E224, E250, E300, E301, E316, E330, and E392.[ScienceDaily]
What remains uncertain
- The research is observational and cannot confirm direct biological cause-and-effect between the consumption of preservatives and cardiovascular health conditions.[ScienceDaily]
Sources
Outlet counts describe coverage, not independent confirmation. Reports may share a wire service or original source.
- 8 common food additives linked to high blood pressure and heart diseaseScienceDaily - Health