Scientists from Sorbonne Paris Nord University and Université Paris Cité have warned that commonly used food preservatives might increase the risk of high blood pressure and cardiovascular diseases. Their study, which followed over 112,000 participants for nearly eight years, found a significant correlation between the consumption of non-antioxidant preservatives and hypertension. Antioxidant preservatives were linked to an increased risk of hypertension as well. The findings suggest that these additives might not be as harmless as previously thought.

Among the 17 most frequently consumed preservatives, eight were associated with a higher risk of developing high blood pressure. These included potassium sorbate and ascorbic acid, which are commonly used in processed foods to keep them fresh for longer periods. The study also highlighted that nearly every participant had ingested at least one type of preservative during the first two years of observation.

The researchers noted that around 16% of the risk linked to non-antioxidant preservatives could be attributed to hypertension, suggesting a potential indirect link between these additives and cardiovascular health. The study's findings have prompted calls for a reevaluation of food additive regulations by authorities such as the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA).

These results remind us that while processed foods might extend our dining experiences, they could also come with hidden costs to our health. The study supports recommendations to opt for minimally processed or non-processed foods when possible.