Research Links 8 Common Food Additives to High Blood Pressure

Food for Thought: There’s long been suspicion that preservatives aren’t healthy for our bodies, but they’re certainly useful when it comes to your food: they keep bacteria and mold at bay, slow spoilage, and extend shelf life. New research, however, points to eight common preservatives as potential culprits behind high blood pressure.

The Study: Researchers analyzed data from 112,395 adults in France participating in the NutriNet-Santé study. Every six months, participants recorded everything they ate and drank for three days. Researchers analyzed the ingredients in those foods and drinks, including their preservative content, then tracked participants’ health for an average of seven to eight years.

Nearly everyone — 99.5% of participants — consumed at least one preservative. Those consuming the highest amounts of non-antioxidant preservatives had a 29% higher risk of developing hypertension, while the highest consumers of antioxidant preservatives like vitamin E had a 22% higher risk of hypertension.

The Takeaway: The findings add to the case for favoring minimally processed foods when practical.

Keep in Mind: This was an observational study. The associations remained after researchers accounted for other factors, but still cannot establish that preservatives directly caused the increased risk.