Food preservatives linked to risk of high blood pressure

Scientists analyzed the participants’ diets and found that people who ate more foods with preservatives were more likely to experience high blood pressure and heart problems. This was especially true for so-called non-antioxidant preservatives, which are used to protect products from bacteria and mold.

Additives associated with the risk of hypertension included potassium sorbate (E202), sodium nitrite (E250), citric acid (E330), as well as ascorbic acid (E300) and several other substances commonly used in industrially processed foods.

The authors emphasize that the study is observational in nature and does not prove a direct cause-and-effect relationship. However, the results, they say, point to the need for more research into the effects of dietary supplements on cardiovascular health.

Experts advise reducing the amount of ultra-processed foods in your diet whenever possible and choosing fresh and minimally processed foods more often.