New Study Links Preservatives in Processed Foods to Increased Risk of Heart Disease and High Blood Pressure

Kathmandu. Nowadays, the use of processed foods such as chips, sauces, and ready-to-eat meals is rapidly increasing. However, a new study has shown that preservatives used to keep such foods fresh for a long time can be dangerous to health. 

According to research published in the European Heart Journal, some food preservatives can significantly increase the risk of high blood pressure, heart attack, stroke, and other heart-related diseases.

A study of more than one lakh people in France found that individuals who consume excessive amounts of "non-antioxidant" preservatives had a 29 percent higher risk of high blood pressure. Similarly, the risk of heart diseases such as heart attack, stroke, and angina was found to be up to 16 percent higher. Likewise, the study showed that individuals who consume a lot of "antioxidant" preservatives also had a 22 percent increased risk of high blood pressure.

According to the researchers, these preservatives generate "oxidative stress" in the body, which can negatively affect the body's cells. It is also said that it can affect the functioning of the pancreas. The study mentions eight types of preservatives that have a direct relationship with high blood pressure. These include potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extract (E392).

Dr. Tuvier, a scientist from the research team, said that the study is based on very detailed data. According to him, other potential risk factors were also considered in the study. He said, "Experimental studies have consistently indicated that these preservatives can increase oxidative stress in the body or affect the functioning of the pancreas." According to him, the findings of the study show the need for food safety regulatory bodies to re-evaluate the risks and benefits of such additives. The research also advised prioritizing unprocessed or minimally processed foods as much as possible and avoiding unnecessary food additives.