Common food preservatives may increase risk of high blood pressure, heart disease: study

A new study from France has found that common food preservatives used in many packaged and processed foods may increase the risk of high blood pressure, heart attacks, and strokes.

The study, published in European Heart Journal, was titled, ‘Ultra-processed foods, lifestyle management, and cardiovascular diseases: A clinical consensus statement of the European Society of Cardiology Council for Cardiology Practice and the European Association of Preventive Cardiology of the European Society of Cardiology’, and was authored by Luigina Guasti, Marialaura Bonaccio, and others.

Researchers studied the eating habits of more than 1,12,000 people and discovered that some preservatives were linked to a 29% higher risk of high blood pressure and a 16% higher risk of heart related diseases. The study also found that some natural preservatives, such as citric acid and ascorbic acid (vitamin C), were linked to a 22% greater risk of high blood pressure when consumed in large amounts through processed foods.

According to the researchers, these preservatives may act differently when added to foods compared to when they naturally occur in fruits and vegetables. The research highlighted preservatives commonly found in products like processed meat, baked goods, sauces, wine, juice, and ready-to-eat foods. Experts said preservatives help increase shelf life and prevent food spoilage, but excessive intake may affect health over time.

Researchers also found that preservatives are not present only in ultraprocessed foods. Around 35% of the preservatives consumed by people came from everyday food products, showing that these chemicals are now common in many types of packaged foods.

The study further revealed that some of the same preservatives linked to heart problems were also connected to higher risks of cancer and type 2 diabetes in earlier Scientists stressed that more studies are needed, but health experts are encouraging people to reduce their intake of processed food and eat more fresh fruits, vegetables, and home cooked meals.

They identified several preservatives that were strongly linked to health risks, including sodium nitrite, potassium sorbate, and potassium metabisulphite. These chemicals are commonly used in processed meats like bacon and ham (pork products), as well as in cheese, sauces, baked products, wine and soft drinks to prevent bacteria and mold growth.

Health experts involved in the study said preservatives are important for food safety and reducing food waste, but consumers should still read food labels carefully. They recommended limiting packaged and ‘ready-to-eat foods’ and choosing fresh or minimally processed meals to lower long-term health risks.