Study Links Eight Preservatives to Higher Hypertension Risk in Large Cohort

A large observational study found that participants with the highest intake of eight common food preservatives faced increased risks of hypertension and cardiovascular disease. Wired reported the results from an analysis of the NutriNet-Santé cohort, which tracked 112,395 adults for a median of 7.9 years.

Researchers recorded 5,544 cases of hypertension and 2,450 cases of cardiovascular disease during follow-up.

Of the cardiovascular cases, 1,142 were cerebrovascular events and 1,308 were coronary artery disease. Nearly all participants, 99.5 percent, consumed at least one preservative in the first two years. Participants with the highest intake of non-antioxidant preservatives showed a 29 percent higher risk of hypertension and a 16 percent higher risk of cardiovascular disease compared with the lowest intake group.

Approximately 16 percent of the link between non-antioxidant preservatives and cardiovascular disease appeared mediated through hypertension. Eight preservatives were tied to higher hypertension risk: potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extract (E392).

Ascorbic acid was also associated with increased cardiovascular disease risk. Women made up 78.7 percent of the cohort, which also included a high share of highly educated participants. Statistical models adjusted for multiple potential confounders, and results held in sensitivity analyses.

“Experimental studies suggest that some preservative food additives may be harmful to cardiovascular health, but we have not had enough evidence on the impact of these ingredients in humans,” said Anaïs Hasenböhler, the doctoral researcher who led the study.

” Mathilde Touvier, research director at the French National Institute of Health and Medical Research, said the findings point to a need for regulators such as the EFSA and FDA to reevaluate additive risks and benefits. The study supports advice to favor minimally processed foods and limit unnecessary additives, she added.

The analysis does not establish causation. The cohort does not fully represent the general population.