French scientists from Sorbonne and the University of Paris-Cité have found that some common food E-additives may be linked to increased blood pressure and a higher risk of cardiovascular diseases.
Seven E-additives that raise blood pressure and harm the heart have been identified at Sorbonne University. Health. Food colorings, flavor enhancers, and special preservatives that allow food to last for months are found in many products that are literally packed with chemicals. To protect themselves, scientists strongly recommend reading the ingredients.
If you pick up a chocolate bar, sausage, or sweet soda, the ingredients list will include not only the familiar salt, sugar, cocoa beans, and chicken meat, but also various additives, preservatives, and colorings. Some products are so filled with different flavor enhancers that they resemble a periodic table of elements.
Speaking specifically about E-additives, they are common in both Russia and other countries. According to various sources, today there can be up to 500 different compounds found in food products. That’s quite a lot for one dinner, isn’t it? Some additives can also be harmful to health.
Specialists from Sorbonne and the University of Paris-Cité in France conducted a study that became part of a large-scale project. The experiment involved 112,395 volunteers from all over France. Every six months, men and women detailed to researchers what they ate and drank over three days.
The scientists recorded everything and then conducted a detailed analysis of the composition of all food and drinks, including preservatives. They also monitored the health status of the volunteers for an average of 7-8 years to determine whether they developed hypertension or any other cardiovascular diseases.
It turned out that food preservatives were on the menu for 99.5% of those surveyed. The consumption of such additives increased the risk of developing hypertension by 16-29% depending on the type of compound.
The researchers also studied the seventeen most commonly used preservatives and found that eight of them are directly linked to increased blood pressure and negatively affect the cardiovascular system as a whole.
Here is the list from the scientists:
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potassium sorbate (E202),
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potassium metabisulfite (E224),
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sodium nitrite (E250),
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ascorbic acid (E300),
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sodium ascorbate (E301),
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sodium erythorbate (E316),
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citric acid (E330),
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rosemary extract (E392).
"The results indicate the need for a reassessment of the risks and benefits of these food additives by responsible authorities. Continuous consumption of preservatives can severely harm health, especially in at-risk groups," the researchers say.
Importantly, experts acknowledge that this study has several limitations related to its observational nature. The experiment only involved residents of France, and each region has its own food basket, local producers, and varying quality standards. However, the main conclusion remains unchanged: the shorter the ingredient list on the packaging, the safer the product.
Although the study is observational in nature and requires further confirmation, scientists note a possible link between regular consumption of certain E-additives and risks to the cardiovascular system. Specialists recommend paying closer attention to product ingredients and opting for simpler and more natural ingredients.
