Common food preservatives may contribute to higher risks of high blood pressure and cardiovascular disease, according to a large French study.Researchers analyzed data from 112,395 adults averaging 42 years of age, assessing their detailed dietary intake with an average follow-up of nearly eight years.Among the participants, 5,544 developed hypertension during the follow-up period, and 2,450 experienced cardiovascular disease events.'ADDICTIVE' ULTRA-PROCESSED FOODS LINKED TO SPIKE IN CHRONIC DISEASE, RESEARCHERS WARNHigher consumption of total non-antioxidant preservatives was associated with a 29% greater risk of hypertension and a 16% higher risk of cardiovascular disease.Higher consumption of total antioxidant preservatives was linked to a 22% spike in hypertension risk.Common food preservatives may contribute to higher risks of high blood pressure and cardiovascular disease, according to a large French study.(iStock)Out of the 17 preservative additives consumed by at least 10% of participants, eight in particular were associated with higher rates of hypertension, including the following.HEART SURGEON REVEALS WHAT TO EAT (AND NOT EAT) FOR OPTIMAL CARDIAC HEALTHOnly one of the preservatives – ascorbic acid, which is the food additive form of vitamin C – was significantly associated with higher cardiovascular disease risk.The finding does not mean that dietary vitamin C itself causes cardiovascular disease, the researchers noted.
The study examined ascorbic acid in the form used as a food additive in processed foods, not vitamin C from fruits, vegetables or supplements.Out of the 17 preservative additives consumed by at least 10% of participants, eight in particular were associated with higher rates of hypertension.(iStock)The findings were published in the European Heart Journal."This is a very important study that puts together what we already know – that preservatives of all kinds raise blood pressure and contribute directly to heart disease and stroke ...