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Researchers found 8 common food additives linked to high blood pressure and heart disease

Researchers identified eight food preservatives associated with an increased risk of cardiovascular disease and high blood pressure. A study of over 112,000 adults showed that high consumption of these additives correlates with higher rates of stroke and heart attack. The findings include risks from both synthetic and natural preservatives.

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New research from French scientists quantifies the cardiovascular risks associated with eight specific food preservatives.

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  1. Study Links 8 Common Food Additives to Heart Disease and Hypertension

    Researchers identified eight food preservatives associated with an increased risk of cardiovascular disease and high blood pressure. A study of over 112,000 adults showed that high consumption of these additives correlates with higher rates of stroke and heart attack. The findings include risks from both synthetic and natural preservatives.

    What's confirmed:

    • A study of more than 112,000 people found that common preservatives are linked to a higher risk of high blood pressure and heart-related diseases.
    • Eight common food additives are associated with increased risks of hypertension and cardiovascular disease.
    • Participants consuming the highest amounts of certain preservatives faced greater risks of stroke, heart attack, and hypertension.
    • The research was led by Dr. Mathilde Touvier and Anaüs Hasenböhler from INSERM and French universities.
    • The study was published in the European Heart Journal.

    Still unconfirmed:

    • The 8 preservatives are linked to a 29% higher hypertension risk and 16% higher CVD risk.
    • Natural preservatives like citric acid and ascorbic acid are implicated in these risks.
    • The study tracked participants for up to eight years.
    confidence 95%