8 common food additives linked to high blood pressure

French researchers have linked eight common food preservatives, including potassium sorbate, sodium nitrite, and ascorbic acid (vitamin C), to an increased risk of high blood pressure. A seven-to-eight-year study of 112,395 participants found that those who consumed preservatives most frequently had a 24% higher risk of hypertension. Ascorbic acid alone was associated with a 15% increased risk. The authors emphasize the observational nature of the study and call for a review of safety standards.

French scientists from Sorbonne Paris Nord University and the French National Institute of Health and Medical Research conducted an observational study linking eight common food preservatives to an increased risk of high blood pressure. Over seven to eight years, they monitored the health and diet of 112,395 people. Those who consumed preservatives most frequently had a 24% higher risk of hypertension. The additives named include potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), sodium ascorbate (E301), sodium erythorbate (E316), ascorbic acid (E300), citric acid (E330), and rosemary extract (E392). Separately, ascorbic acid (vitamin C) was associated with a 15% increased risk of cardiovascular disease. The authors stress that this observational study does not prove causation but indicates the need for regulatory bodies such as EFSA in Europe and the FDA in the US to review safety standards. They recommend preferring minimally processed foods.