Bad news! There were actually three food related French studies coming out at about the same time (with some of the same authors/researchers involved, see link below).
"Common preservatives used in store-bought foods were linked to a 29% greater risk of elevated blood pressure and a 16% higher risk of heart attacks and stroke, per a new study published in European Heart Journal; the study found that even “natural” preservatives citric acid and ascorbic acid were linked to a 22% greater risk of high blood pressure."
"... Two of these studies show, for the first time, associations between the consumption of food colouring additives and an increased risk of type 2 diabetes (Diabetes Care) and cancer (European Journal of Epidemiology). These additives are used to add or restore colour to food products in order to make them more appealing. They are characteristic markers of ultra-processed foods.
The third study, published in the European Heart Journal, shows an association between the consumption of preservatives—additives that extend the shelf life of foods containing them—and the risk of hypertension and cardiovascular disease. ..."
From the abstract:
"Abstract
Background and Aims
Experimental studies suggest that some preservative food additives may exert adverse cardiovascular effects, yet human data are lacking. The associations between exposure to these compounds and incidence of hypertension and cardiovascular diseases (CVD) were investigated in the NutriNet-Santé cohort (France, 2009–2024).
Methods
Dietary intakes were assessed using repeated 24-h dietary records (up to 96), including commercial brands. Exposure to food additives was evaluated through multiple composition databases and ad hoc laboratory assays in food matrices. Associations between cumulative time-dependent exposures to preservative food additives during follow-up and outcomes were characterized using multi-adjusted Cox models.
Results
Overall, 112 395 participants were included (78.7% women, mean age 42.8 ± 14.7 years) with a median follow-up of 7.9 years. The sum of total preservatives encompassed 58 substances consumed by at least one participant.
Total non-antioxidant preservatives were positively associated with higher incidences of hypertension [n = 5544; hazard ratio (HR) higher vs. lower consumers: 1.29, 95% confidence interval (CI) 1.20–1.39] and CVD (n = 2450; HR 1.16, 95% CI 1.04–1.29), while
total antioxidant preservatives were associated with higher incidence of hypertension (HR 1.22, 95% CI 1.13–1.31).
Out of the 17 individual preservative food additives consumed by at least 10% of the study population, eight were associated with higher incidence of hypertension and one with higher incidence of CVD, after multiple test correction.
Conclusions
Multiple associations between exposure to preservative food additives widely used in industrial foods and higher incidence of hypertension or CVD were observed in this large prospective cohort.
Experimental research is needed to gain insight into underlying mechanisms.
If confirmed, these new data call for the re-evaluation of regulations governing the use of these additives to improve consumer protection."
Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santé study (open access)
Fig. 1 Dietary sources of total and groups of preservative intakes among study participants from the NutriNet-Santé cohort, 2009–24 (n = 112 395)
Mathilde Touvier, senior researcher of these three studies (Source)
Madame Touvier is also an artist (Source)
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