This snack or frozen meal can last longer on the shelf – it can also increase the risk of heart disease.
A large French study followed the eating habits of more than 112,000 adults for up to eight years and linked several common food preservatives to higher levels of blood pressure and cardiovascular events.
According to the results, people who consumed antioxidant-free preservatives, which are used to prevent the growth of mold and bacteria, had a 29% higher risk of hypertension and a 16% higher risk of heart attack, stroke and angina.
Those who consumed the most antioxidant preservatives, used to keep foods from browning, were 22% more likely to have hypertension.
Researchers identified eight preservatives linked to high blood pressure, including sodium nitrite, potassium sorbate and citric acid.
One additive, ascorbic acid, also known as E300, has been specifically linked to heart disease.
The authors say the findings support recommendations to reduce ultra-processed foods and avoid unnecessary additives whenever possible.
Source: Journal of the heart of Europe
Author affiliations: Université Sorbonne Paris Nord, Université Paris Cité, INSERM, INRAE, CNAM, Nutrition and Cancer Research Network, World Health Organization, University of Toulouse, Hôtel-Dieu University Hospital, Assistance Publique-Hôpitaux de Paris, Institut Pasteur
