Eight food preservatives linked to increased risk of hypertension

Eight common food preservatives were associated with an increased risk of hypertension. People who received the most preservatives had a 24 percent higher risk. The study was published in the European Heart Journal (EHJ).

Scientists analyzed data from more than 112 thousand people, whose nutrition and health were observed for about seven to eight years. Participants regularly completed detailed food diaries, which allowed them to estimate the amount of individual preservatives in their diet.

An association with increased blood pressure was found for potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330) and rosemary extract (E392). They are used, among others, in meat products, beverages, processed fruits and vegetables, oils and fats.

Separately, scientists found a link between ascorbic acid (E300), known as vitamin C, and cardiovascular disease, with a 15 percent higher risk when consumed as a preservative. This does not mean that vitamin C found naturally in foods has the same effect.

The authors emphasize that the study revealed a statistical association and does not prove that preservatives directly cause an increase in blood pressure.