A French observational study of 112,395 NutriNet-Santé participants links high intake of common food preservatives to elevated cardiovascular risks. High consumption of non-antioxidant preservatives correlates with a 29% higher risk of hypertension, while eight specific additives—including potassium sorbate and sodium nitrite—are tied to high blood pressure. Researchers call on the FDA and EFSA to re-evaluate these additives, while advising consumers to favor minimally processed foods.
French preservative-cardiovascular study findings
- ▪Participants with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease compared to those with the lowest intake.
- ▪A French study published in the European Heart Journal linked high intake of certain food preservatives to increased risks of high blood pressure and cardiovascular disease.
NutriNet-Santé study methodology
- ▪Dietary tracking revealed that 99.5% of the NutriNet-Santé volunteers consumed at least one food preservative during their first two years of participation.
- ▪NutriNet-Santé participants recorded all food and drink consumption during a three-day period every six months, and were followed for an average of seven to eight years.
- ▪The French study analyzed dietary data from 112,395 volunteers living across France as part of the ongoing NutriNet-Santé research project.
Eight preservatives linked to hypertension
- ▪Among the analyzed additives, ascorbic acid (E300) was specifically associated with an increased risk of cardiovascular disease.
- ▪The French study identified eight specific preservatives associated with a higher risk of high blood pressure: potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and extracts of rosemary.
Oxidative stress mechanisms
- ▪The research team is conducting further studies to examine how food additives and ultra-processed foods influence inflammation, the blood's metabolic profile, and the gut microbiota.
- ▪Researchers suggest that food preservatives may cause oxidative stress, which occurs when reactive molecules accumulate faster than the body's protective systems can neutralize them.
- ▪Researchers are investigating whether food preservatives influence pancreatic function, which could affect blood sugar regulation and metabolism throughout the body.
Regulatory re-evaluation needed
- ▪Study lead Dr. Mathilde Touvier stated that the findings suggest regulatory authorities, such as the EFSA in Europe and the FDA in the United States, should re-evaluate the risks and benefits of these food additives.
- ▪Dr. Mathilde Touvier acknowledged that the study has limitations inherent to its observational design and does not prove that preservatives directly cause cardiovascular disease.
Dietary recommendations for consumers
- ▪Dr. Mathilde Touvier emphasized that doctors and healthcare professionals play a key role in explaining dietary recommendations regarding processed foods and additives to the public.
- ▪The study authors recommend that consumers favor non-processed and minimally processed foods and avoid unnecessary food additives to protect their cardiovascular health.
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