A new study published in the European Heart Journal suggests that common food preservatives found in yoghurts, bread, and orange juice may increase the risk of heart disease, high blood pressure, and strokes. The research, conducted by French scientists, analyzed the diets of nearly 112,400 people over seven to eight years and found that those consuming the highest levels of preservatives were 16% more likely to suffer heart disease and nearly 30% more likely to develop high blood pressure. The study identified eight of the 17 most commonly consumed preservatives as potential contributors to elevated blood pressure.
Core Findings
The study, part of the NutriNet-Santé research program, tracked participants' diets through regular questionnaires. Nearly all participants (99.5%) consumed at least one food preservative within the first two years. The highest consumers averaged more than 1g of preservatives daily, compared to 156mg for the lowest consumers. The researchers noted that ultra-processed foods made up 21.4% of the diets of the highest preservative consumers.
Preservatives Under Scrutiny
The study highlighted that even preservatives marketed as "natural" antioxidants, such as citric acid and ascorbic acid (vitamin C), were linked to a 22% greater risk of high blood pressure when consumed in processed foods. Senior author Mathilde Touvier emphasized that chemically manufactured additives may have different health impacts compared to naturally occurring substances in fruits and vegetables.
Broader Health Implications
The findings align with previous research linking ultra-processed foods (UPFs) to a 50% higher risk of cardiovascular disease-related death, a 55% increased risk of obesity, and a 40% higher likelihood of developing type 2 diabetes. Poor sleep, obesity, and diabetes are all closely tied to cardiovascular health. Tracy Parker, nutrition lead at the British Heart Foundation, noted that the study underscores the need to address UPFs as a global public health concern.
Methodology and Limitations
Participants completed food and drink questionnaires every six months, detailing their consumption over the previous three days. While the study provides large-scale human data, it does not establish causation, only association. The researchers called for further investigation into the long-term effects of preservatives on cardiovascular health.