Health
NutriNet-Santé: Preservative food additives are associated with increased HTN, CVD incidence
Exposure to food preservative additives commonly used in industrial foods was associated with increased incidence of hypertension or cardiovascular disease, according to study results. NutriNet-Santé Research Published on May 20th EHJ.
Anais Hasenboehler, PhD student, Mathilde Touvier, PhD, MPH, MScanalyzed the dietary intake of 112,395 French participants (mean age 42 years, 79% female) from 2009 to 2024. In this large prospective cohort study, dietary intake was assessed using repeated 24-hour dietary records (up to 96 times) including commercial brands, and exposure to food additives was assessed using multiple compositional databases and ad hoc laboratory assays of food matrices.
The association between cumulative and time-dependent exposure to preservative additives during follow-up and study outcomes was assessed using multivariable-adjusted Cox models. Total preservative exposure was defined as the sum of all 58 substances ingested by at least one participant.
Over an eight-year follow-up, researchers found that 99.5% of participants ingested at least one food preservative within the first two years. When looking at total non-antioxidant preservatives, those who consumed higher amounts had a 29% higher risk of high blood pressure and 16% higher risk of cardiovascular disease than those who consumed lower amounts. Participants with higher total intakes of non-antioxidant preservatives had a 22% higher risk of high blood pressure.
Of the 17 most common preservative additives consumed by at least 10% of participants, eight were associated with an increased risk of high blood pressure and one was associated with an increased risk of cardiovascular disease.
“These findings could have important implications for public health, as consumers are exposed to these compounds through thousands of foods and drinks,” the authors wrote. “These results need to be confirmed by other epidemiological studies, and additional data are needed to delineate the mechanisms underlying any potential adverse effects.” [cardiovascular disease]- and hypertension-related effects of these substances. ”
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food preservatives, diet, food, nutrition, food additives, food, diet, cardiovascular disease, high blood pressure
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Sources 2/ https://www.acc.org/Latest-in-Cardiology/Journal-Scans/2026/05/26/10/02/NutriNet-Sante The mention sources can contact us to remove/changing this article |
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