French Study Links Excessive Preservative Use to Increased Risk of High Blood Pressure and Heart Disease

A new French study has revealed that commonly used preservatives in health food products, such as yogurt and fruit juices, may increase the risk of high blood pressure, heart disease, and strokes.

According to the Daily Mail, the study, published in the European Journal of Cardiology, followed more than 112,000 people in France over a period of seven to eight years. Researchers found that individuals consuming the highest levels of preservatives were 16% more likely to develop cardiovascular diseases and nearly 30% more likely to suffer from high blood pressure.

8 Preservatives Under Scrutiny

The research team from Paris City University identified that eight out of 17 commonly used preservatives were directly linked to high blood pressure, including potassium sorbate, potassium metabisulfite, sodium nitrite, and ascorbic acid.

These preservatives are typically used in processed meats, canned baked goods, juices, ice cream, and ready-to-eat foods to extend shelf life and improve storage conditions.

Lead researcher Anaïs Hasenboehler stated, "Preservatives are used in hundreds of thousands of processed foods," adding, "Experimental studies suggest that some preservatives may be harmful to cardiovascular health, but human evidence remains limited."

Highly Processed Diets Pose Greater Risks

The study relied on periodic dietary questionnaires completed by participants every six months, detailing their consumption over three consecutive days. Although 99.5% of participants consumed preservatives to varying degrees, health risks were clearly evident among high consumers.

The average preservative intake for the lowest consumption group was about 156 mg per day, while the highest group exceeded a full gram daily. Ultra-processed foods accounted for 21.4% of the diet of high consumers, compared to just 14.3% for low consumers.

Scientists suggest that preservatives may trigger "oxidative stress," a type of cellular damage linked to inflammation, aging, and heart disease.

Experts Call for Expanded Research

Independent experts welcomed the study's findings but emphasized that it does not prove a direct causal relationship. Researcher Rachel Richardson noted that individuals consuming large amounts of preservatives might also follow less healthy lifestyle patterns.

Conversely, Günter Conley affirmed that preservatives still play a crucial role in food safety, reducing food waste, and lowering costs.

Fresh Foods Remain the Best Choice

Despite the need for further studies, researchers concluded that the results support current health recommendations encouraging the consumption of fresh or minimally processed foods, such as vegetables, fruits, legumes, fish, and fiber-rich foods, to reduce the risks of high blood pressure and heart disease.