A study by French researchers has identified a dozen food additives commonly found in processed and convenience foods that are associated with an increased risk of heart disease and high blood pressure. The findings, published in the European Heart Journal, analyzed health data from over 112,000 individuals and linked regular consumption of eight specific preservatives to a 30 percent higher risk of developing these cardiovascular conditions.
Cardiovascular diseases are the leading cause of death in the United States, claiming nearly one million lives annually. The additives identified in the study are present in a wide array of products available in U.S. grocery stores and are approved for use by the FDA and USDA. These ingredients are not confined to a single food category but are found across ready meals, processed meats, deli items, sauces, soft drinks, packaged breads, and even some reduced-fat products.
Additives and Their Sources
The study categorized the additives into two groups: non-antioxidant and antioxidant preservatives. Non-antioxidant preservatives, such as potassium sorbate, potassium metabisulphite, and sodium nitrite, are designed to inhibit the growth of bacteria, mold, and yeast, thereby extending shelf life. Potassium sorbate was linked to the largest increase in risk, 39 percent, while potassium metabisulphite and sodium nitrite were each associated with a 16 percent increase.
Antioxidant preservatives, including ascorbic acid (Vitamin C), sodium ascorbate, sodium erythorbate, citric acid, and rosemary extract, are used to slow down oxidation and maintain the appearance of foods. Citric acid, the most widely consumed additive in the study, was linked to a 25 percent increased risk. Ascorbic acid and sodium erythorbate were associated with a 14 percent rise, sodium ascorbate with 12 percent, and rosemary extract with a 10 percent increase.
These additives are frequently found in products marketed as everyday staples. For instance, potassium sorbate appears in baked goods, cheeses, and sauces. Sodium nitrite is a common ingredient in processed meats like bacon, ham, and deli cuts. Citric acid is prevalent in soft drinks, juices, sports drinks, condiments, and pasta sauces. Antioxidant additives like ascorbic acid are added to pre-cut and canned fruits to preserve color and to bread for texture improvement.
Potential Mechanisms and Implications
While the exact mechanisms by which these additives affect heart health are still under investigation, researchers suggest they may directly damage cells, disrupt normal cell function, trigger inflammation, or alter the gut microbiome. Experts not involved in the study noted that the observed associations persisted even after accounting for other major dietary risk factors such as sodium, saturated fat, and added sugar, suggesting that the additives themselves may contribute to risk through pathways beyond traditional nutritional components.
The researchers emphasized that the findings do not pinpoint a specific dangerous amount of these foods but rather highlight the risks associated with regular, long-term consumption. The cumulative exposure from various sources over years is a key concern. The study's authors recommend prioritizing non- or minimally processed foods and limiting products with extensive ingredient lists containing numerous additives.
Approximately 120 million American adults live with some form of heart disease, and another 120 million have high blood pressure. While the study cannot establish causation, it suggests that reducing overall exposure to unnecessary additives could be beneficial for cardiovascular health. Researchers plan further studies to explore the relationship between different mixtures of additives and heart disease, potentially leading to refined food safety evaluations.