A recent study found that some preservatives used in a wide variety of processed foods may be linked to an increased risk of heart disease and high blood pressure.
French researchers found that people who consumed higher amounts of these preservatives were 16% more likely to develop heart disease, including heart attacks and strokes, compared to those who consumed lower amounts.
The results also showed that these individuals were about 30% more likely to develop high blood pressure, a major risk factor for heart disease and stroke.
The study, published in the European Journal of Cardiology, analyzed dietary data from nearly 112,400 people who were followed for between seven and eight years.
Participants reported their eating habits through questionnaires conducted every six months, including what they had eaten during the three days prior to each questionnaire.
The results showed that about 99.5% of participants consumed at least one preservative during the first two years of the study, but the increased risk of heart disease appeared only in the group that recorded the highest consumption rates.
Average consumption of preservatives ranged from about 156 mg per day for the lowest consumers, to more than one gram per day for the highest consumers.
The researchers noted that this increase was particularly linked to eight of the 17 common preservatives, including potassium sorbate, potassium metabisulfite, sodium nitrite, and ascorbic acid.
These substances are widely used in processed foods to extend shelf life, and are found in products such as processed meats, bread, canned grains, fruit juices, baked goods, and ice cream.
The researchers suggested that these substances may contribute to increased oxidative stress within the body, which could lead to cell damage associated with inflammation and chronic diseases, although no definitive direct cause has yet been identified.
The researchers emphasized that the study was observational, meaning it only shows a statistical correlation and does not prove a direct causal relationship.
They called for a reassessment of the risks and benefits of these food additives by regulatory bodies, such as the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA), while promoting guidance towards healthy dietary patterns.
They also stressed the importance of eating plenty of fresh or minimally processed foods, such as fruits, vegetables, legumes, fish and fiber-rich foods, to prevent heart disease and high blood pressure.
For their part, independent experts warned against over-interpreting the results, noting that people who consume larger amounts of preservatives may also have less healthy lifestyles in general, which could affect the results.
Researcher Rachel Richardson explained that the study attempted to control for factors such as age, body mass index, smoking, and physical activity, but stressed that there is still a need for more research.E
She also pointed out that the study was conducted in France and mostly included participants with relatively healthy lifestyles, which may limit the possibility of generalizing the results to other countries.
