{"id":"2dc2400593de","type":"article","url":"https://hartvaat.nl/2026/05/20/nutrinet-sante-voedselconserveermiddelen-geassocieerd-met-meer-hypertensie-en-ca/","title":"NutriNet-Santé: voedselconserveermiddelen geassocieerd met meer hypertensie en cardiovasculaire ziekte","title_en":"","category":"algemeen","category_label":"Algemeen","professions":["cardioloog","huisarts","internist"],"tags":["anemie-ckd","bloeddrukbehandeling","farmaco-economie","obesitas","vrouwen"],"journal":"European heart journal","doi":"10.1093/eurheartj/ehag308","source_url":"https://doi.org/10.1093/eurheartj/ehag308","authors":["Anaïs Hasenböhler","Guillaume Javaux","Marie Payen de la Garanderie","Fabien Szabo de Edelenyi","Paola Yvroud-Hoyos","Cédric Agaësse","Alexandre De Sa","Inge Huybrechts","Fabrice Pierre","Xavier Coumoul","Léopold K Fezeu","Pilar Galan","Jacques Blacher","Chantal Julia","Benjamin Allès","Serge Hercberg","Benoit Chassaing","Mélanie Deschasaux-Tanguy","Bernard Srour","Mathilde Touvier"],"significance":7,"published":"2026-06-10","source_date":"2026-05-20","image":"","kennis":["https://hartvaat.nl/kennis/farmacologie/betablokkers-cardiale-indicaties/","https://hartvaat.nl/kennis/vasculair/d-dimeer-interpretatie/"],"congress":"","summary_en":"Prospective French cohort study (NutriNet-Santé, 2009-2024) in 112,395 participants (78.7% women; mean age 42.8 years; median follow-up 7.9 years). Dietary intake was assessed via repeated 24-hour dietary records (up to 96 per participant); exposure to food additives was analysed using multiple composition databases and laboratory assays. Total non-antioxidant preservatives were associated with increased incident hypertension (n=5,544; HR highest vs lowest consumers 1.29; 95% CI 1.20-1.39) and cardiovascular disease (n=2,450; HR 1.16). Antioxidant preservatives were linked only to hypertension (HR 1.22). Of 17 individually examined additives (consumed by ≥10%), eight were associated with hypertension and one with CVD after multiple-testing correction. If confirmed experimentally, the findings call for re-evaluation of regulations on industrial food additives.","created":"2026-07-03T10:33:01Z","updated":"2026-07-03T18:39:35Z","licence":"Citeer vrij, met bronvermelding en een link naar hartvaat.nl (de url van het record). Samenvattingen zijn redactioneel werk van HartVaat; de oorspronkelijke publicaties blijven van hun uitgevers (doi). Geen medisch advies.","body_markdown":"Prospectieve Franse cohortstudie (NutriNet-Santé, 2009-2024) bij 112.395 deelnemers (78,7% vrouw; gemiddelde leeftijd 42,8 jaar; mediane follow-up 7,9 jaar). Voedingsinname werd geregistreerd via herhaalde 24-uurs-recalls (tot 96 per deelnemer); blootstelling aan voedseladditieven werd geanalyseerd via meerdere samenstellingsdatabases en laboratoriumassays. Totale niet-antioxidante conserveermiddelen waren geassocieerd met meer incidente hypertensie (n=5.544; HR hoogste vs laagste consumenten 1,29; 95%-BI 1,20-1,39) en met meer cardiovasculaire ziekte (n=2.450; HR 1,16). Antioxidante conserveermiddelen verhoogden alleen hypertensie (HR 1,22). Van 17 individueel onderzochte additieven (gebruikt door ≥10%) waren acht geassocieerd met hypertensie en één met CVD na multipele-test-correctie. Indien bevestigd in experimenteel onderzoek pleit dit voor herziening van de regelgeving voor industriële voedseladditieven.","abstract_original":"BACKGROUND AND AIMS: Experimental studies suggest that some preservative food additives may exert adverse cardiovascular effects, yet human data are lacking. The associations between exposure to these compounds and incidence of hypertension and cardiovascular diseases (CVD) were investigated in the NutriNet-Santé cohort (France, 2009-2024). METHODS: Dietary intakes were assessed using repeated 24-h dietary records (up to 96), including commercial brands. Exposure to food additives was evaluated through multiple composition databases and ad hoc laboratory assays in food matrices. Associations between cumulative time-dependent exposures to preservative food additives during follow-up and outcomes were characterized using multi-adjusted Cox models. RESULTS: Overall, 112 395 participants were included (78.7% women, mean age 42.8 ± 14.7 years) with a median follow-up of 7.9 years. The sum of total preservatives encompassed 58 substances consumed by at least one participant. Total non-antioxidant preservatives were positively associated with higher incidences of hypertension [n = 5544; hazard ratio (HR) higher vs. lower consumers: 1.29, 95% confidence interval (CI) 1.20-1.39] and CVD (n = 2450; HR 1.16, 95% CI 1.04-1.29), while total antioxidant preservatives were associated with higher incidence of hypertension (HR 1.22, 95% CI 1.13-1.31). Out of the 17 individual preservative food additives consumed by at least 10% of the study population, eight were associated with higher incidence of hypertension and one with higher incidence of CVD, after multiple test correction. CONCLUSIONS: Multiple associations between exposure to preservative food additives widely used in industrial foods and higher incidence of hypertension or CVD were observed in this large prospective cohort. Experimental research is needed to gain insight into underlying mechanisms. If confirmed, these new data call for the re-evaluation of regulations governing the use of these additives to improve consumer protection. TRIAL REGISTRATION: ClinicalTrials.gov NCT03335644."}