8 common food additives linked to high blood pressure in new study

The results of a recent study published in the European Heart Journal suggest that certain common preservatives in food may increase hypertension and cardiovascular risk. Because this observational study cannot prove causation — other factors may explain the link — the authors call for further research.

They also call for a re-evaluation of the risks by the relevant bodies, including the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). With ultra-processed foods (UPFs) making headlines on a weekly basis, the scientific community and public at large are more focused on the potential health effects of food additives than ever before.

Preservatives, as the name suggests, prevent food from spoiling and pathogen invasion. They both improve food safety while increasing profits by extending shelf life.

In 2019, roughly one-third of products purchased in the United States contained at least one preservative. To be used in a product in the U.S., the United Kingdom, Europe, and many other regions, these additives are tested for safety.

However, some believe that this testing is not thorough enough.