Scientists have linked eight dietary supplements to the risk of hypertension
Researchers have found a link between high consumption of certain food preservatives and an increased risk of hypertension and cardiovascular diseases. An analysis of data from more than 112 thousand French residents showed that people who consumed more certain supplements were more likely to be diagnosed with high blood pressure and cardiovascular diseases. About which dietary supplements were associated with the risk of hypertension and what the study showed, see the "Izvestia" article.
How was the study conducted?
The analysis included 112,395 volunteers living in France. Every six months, the participants recorded all the foods and drinks they consumed for three days. The researchers analyzed the composition of these products, including the preservatives contained in them.
The participants were monitored for an average of seven to eight years. During this time, scientists tracked cases of hypertension and cardiovascular diseases, including heart attack, stroke and angina pectoris. In the first two years of participation, 99.5% of the volunteers consumed at least one food preservative. The results of the work are published in the European Heart Journal (EHJ).
Anais Hasenbeler, a member of the nutrition epidemiology research group at the Sorbonne-Nord University and the University of Paris-Cité and one of the authors of the work
Food preservatives are used in hundreds of thousands of industrial products. Experimental studies show that some food preservatives can be harmful to the cardiovascular system, but we do not yet have enough data on the effects of these ingredients on humans.
According to her, previously there was insufficient data on the effects of these substances on human health, and the presented work was the first study to examine the association of a wide range of preservatives with cardiovascular health.
Which supplements have been linked to an increased risk
The most pronounced statistical associations were found in people who consumed large amounts of certain preservatives. Participants with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension compared to people with the lowest intake. The risk of cardiovascular diseases, including heart attack, stroke and angina pectoris, was 16% higher.
People who consumed the most antioxidant preservatives had a 22% higher risk of hypertension compared to those with the lowest intake.
Preservatives are food additives that help extend the shelf life of foods by slowing down the growth of bacteria, mold, and other microorganisms. They can also protect products from oxidation and changes in color, taste, and odor.
The researchers then separately analyzed the 17 most common preservatives among the participants. Eight of them were associated with an increased risk of high blood pressure: potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330) and rosemary extracts (E392). Ascorbic acid has also been separately associated with cardiovascular diseases.
Preservatives are used in products for various purposes: they help prevent the growth of bacteria and mold, slow down spoilage, and preserve the color, taste, and freshness of products for longer. Non-antioxidant preservatives mainly prevent the reproduction of potentially dangerous microorganisms, while antioxidant preservatives slow down oxidative processes that can lead to a change in the color and taste of products or their spoilage.
Why preservatives can affect the body
One of the possible mechanisms that the researchers are considering is related to oxidative stress. It occurs when reactive molecules accumulate faster than the body's defenses can neutralize them. As a result, cells and tissues can potentially be damaged.
Scientists are also studying the possible effect of preservatives on the pancreas. This organ plays an important role in regulating blood sugar levels and metabolism, so changes in its function can affect other processes in the body.
The authors of the study note that experimental work indicates the possibility of such mechanisms, however, the presented human study does not in itself establish how the discovered connections can arise.
Mathilde Touvier, Director of Research at the French National Institute of Health and Medical Research and Head of Work
This study has some limitations inherent in its observational nature. However, the results are based on very detailed data, and we have taken into account other factors that may increase or decrease the risk of cardiovascular disease.
At the same time, the researchers took into account other factors that can increase or decrease the risk of cardiovascular diseases. The authors also point out that the team continues to study the effects of dietary supplements and ultraprocessed foods on inflammation, oxidative stress, blood metabolic parameters, and intestinal microbiota.
Why the results don't prove the harm of preservatives
The authors emphasize that the data obtained does not mean that the use of any of these substances will necessarily lead to hypertension or cardiovascular disease. The study was observational. This means that scientists have identified statistical links between the level of consumption of preservatives and the risk of disease, but have not proven a direct cause-and-effect relationship.
At the same time, the researchers used detailed data on the nutrition of the participants and took into account other factors that may affect the likelihood of cardiovascular disease. However, the limitations of observational design remain. According to Touvier, the results of the work indicate the need for further safety assessment of food additives by regulatory authorities.
Mathilde Touvier
These results suggest that the risks and benefits of these dietary supplements need to be re-evaluated by relevant authorities, such as the European Food Safety Agency in Europe and the U.S. Food and Drug Administration, in order to better protect consumers.
The researcher also noted that the data obtained are consistent with existing recommendations to give preference to unprocessed and minimally processed foods and avoid unnecessary food additives.
What scientists will study next
The researchers plan to continue working to better understand possible biological mechanisms that may explain the link between exposure to certain supplements and disease risk. In particular, scientists are studying the possible effects of dietary supplements and ultraprocessed foods on inflammatory processes, oxidative stress, the metabolic profile of the blood and the intestinal microbiota.
The intestinal microbiota is a community of bacteria and other microorganisms living in the digestive tract. Researchers are increasingly studying its possible role in metabolism, immune system function, and cardiovascular health.
The authors hope to use further research to determine why exposure to certain dietary supplements may be associated with an increased risk of disease and whether preservatives themselves are involved in these effects.
Переведено сервисом «Яндекс Переводчик»
