Common food preservatives linked to higher risk of hypertension, heart disease in French study

Common food preservatives may significantly increase the risk of hypertension and cardiovascular diseases, according to a new French study. Researchers found that individuals consuming higher amounts of certain preservatives were more likely to develop high blood pressure, heart attacks, and stroke.

The study, published in the European Heart Journal, analyzed data from over 112,000 participants in the ongoing NutriNet-Santé cohort. It identified three "non-antioxidant" preservatives, potassium sorbate, potassium metabisulphite, and sodium nitrite, as strongly associated with hypertension. These are commonly found in baked goods, cheeses, wine, juice, and processed meats.

Additionally, several "natural" antioxidant preservatives, including ascorbic acid (vitamin C), sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts, were linked to increased cardiovascular risk. Higher intake of these was associated with a 22% greater risk of high blood pressure. The findings raise concerns about the health effects of additives prevalent in processed and ultra-processed foods.

These findings are particularly relevant for Nigeria, which is experiencing a rising burden of non-communicable diseases, especially cardiovascular conditions. Hypertension, a major risk factor for stroke and heart failure, is common and often undiagnosed until complications arise. The study highlights the need to scrutinize the long-term health impacts of widely used food additives.

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The findings come as Nigeria continues to face a growing burden of non-communicable diseases, particularly cardiovascular conditions such as hypertension, stroke and heart disease.