ISLAMBAD: A new study involving more than 100 000 participants concludes that certain food preservatives could harm cardiovascular health.
The researchers identify eight preservatives that are linked to hypertension (high blood pressure).
They also concluded that one additive was specifically associated with cardiovascular disease.
While worrying the study design means that the results cannot conclusively prove causation.
The results of a recent study published in the European Heart Journal suggest that certain common preservatives in food may increase hypertension and cardiovascular risk.
Because this observational study cannot prove causation other factors may explain the link the authors call for further research.
They also call for a re evaluation of the risks by the relevant bodies including the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
The rise of preservatives in food
With ultra processed foods (UPFs) making headlines on a weekly basis the scientific community and public at large are more focused on the potential health effects of food additives than ever before.
Preservatives as the name suggests prevent food from spoiling and pathogen invasion. They both improve food safety while increasing profits by extending shelf life. In 2019 roughly one third of products purchased in the United States contained at least one preservative.
To be used in a product in the U.S. the United Kingdom Europe and many other regions these additives are tested for safety. However some believe that this testing is not thorough enough.
Interestingly certain preservatives naturally occur in foods such as ascorbic acid (vitamin C) and alpha tocopherol (vitamin E). Consumption of these compounds within whole foods is associated with better cardiovascular health.
However some early research suggests that their impact may be harmful when consumed outside of whole foods at least for some populations.
According to the authors of the new study little research has been conducted on the cardiovascular effects of preservatives so this study provides fresh insights.
Some preservatives linked to type 2 diabetes cancer
The current study uses data from the largest nutrition study of its kind called NutriNet Sant.
The project began in France in 2009 and now involves more than 100 000 participants who regularly submit dietary data. The researchers also have access to blood samples and stool samples to assess participants gut microbiome.
In recent years the group has focused on the impact of ultra processed foods and additives on health. Earlier this year for instance they published research looking at the links between preservatives type 2 diabetes and cancer.
They concluded that preservative intake was associated with an increased incidence of type 2 diabetes and some cancers.
