Common Food Additives Linked to Heart Risks
A recent study found that higher intake of common food preservatives is linked to increased risks of hypertension and cardiovascular disease. The research analyzed data from over 112,000 adults in France, revealing significant correlations between preservative consumption and health risks. The findings suggest a need to reevaluate the safety of these additives in relation to cardiovascular health.
- ▪Adults with higher preservative intake had increased risks for hypertension and cardiovascular disease compared to those with lower intake.
- ▪The study included 112,395 adults with a median follow-up of 7.6 years for hypertension and 7.9 years for cardiovascular disease.
- ▪Participants in the highest tertile of nonantioxidant preservative intake had a 16% higher risk for cardiovascular disease.
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TOPLINE:Adults with a higher intake of commonly used preservative food additives had higher risks for hypertension and cardiovascular disease (CVD) than those with a lower intake.METHODOLOGY:Researchers analyzed data from the NutriNet-Santé prospective cohort in France (2009-2024) and examined whether the intake of preservative food additives was linked to the risk for new-onset hypertension and CVD.They included 112,395 adults who completed at least two web-based 24-hour dietary records in their first 2 years of participation in the cohort and had no prior history of hypertension or CVD. Adults had a mean age of 42.8 years, and 78.7% were women.Adults completed repeated brand-specific web-based 24-hour dietary records on nonconsecutive days.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Medscape.
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