Scientists Find A Chemical In Food Preservatives That Can Raise Your Blood Pressure

The Surprising Link Between Food Additives and High Blood Pressure

New research has uncovered a possible reason why more people are struggling with high blood pressure—and it may be sitting on your pantry shelf.

Scientists have found that certain phosphate-based preservatives in processed foods could be triggering a rise in blood pressure by over activating your nervous system.

These preservatives, known as inorganic phosphates, are commonly added to packaged foods to keep them fresh, flavorful, and shelf-stable. But when consumed in large amounts, they may be doing more harm than good.

The Chemical Behind the Pressure Spike

The key player in this story is a substance called fibroblast growth factor 23, or FGF23 for short. Normally, your body releases FGF23 from your bones to help manage phosphate levels when you eat foods rich in phosphate. But when phosphate levels get too high—like when you’re eating a lot of processed food—FGF23 builds up in the blood.

In a recent animal study, researchers discovered that this extra FGF23 can actually cross into the brain. Once there, it stimulates specific receptors that increase activity in the sympathetic nervous system—the part of your body responsible for “fight or flight” responses. That increased activity causes your blood vessels to constrict and your heart rate to rise, both of which push up your blood pressure.

What the Rat Study Showed

To explore this process, scientists fed rats a high-phosphate diet for 12 weeks and monitored their blood pressure and nerve activity. The rats on the high-phosphate diet had more FGF23 in their brains and spinal fluid compared to rats on a normal diet. They also had significantly higher nerve responses and blood pressure levels—especially during physical activity.

When researchers blocked certain brain receptors—specifically a receptor called FGFR4—the rats’ blood pressure responses dropped. This suggests that the brain’s FGFR4 pathway plays a major role in the connection between phosphate intake and high blood pressure.

Why Processed Foods Are the Main Culprit

You might be wondering—don’t vegetables and other healthy foods contain phosphate too? They do, but there’s an important difference. Natural sources of phosphate, like those found in fruits, vegetables, and whole grains, come in an organic form that the body only partly absorbs—typically around 40 to 60 percent.

Inorganic phosphates added to processed foods, on the other hand, are absorbed at a rate over 90 percent. That means your body gets a much larger dose of phosphate from processed meals, fast food, and soda than it does from whole foods. Over time, that can lead to an overload your body struggles to manage.

More Than Just Blood Pressure

Too much phosphate doesn’t just raise blood pressure—it can hurt other parts of the body, too. Studies have linked high phosphate levels to weakened bones, kidney damage, and heart problems. One reason is that phosphate and calcium work together in the body. If you get too much phosphate, it can throw off that balance and cause the body to pull calcium out of your bones, weakening them over time.

Even though phosphate is essential for many functions—like energy production, building DNA, and strengthening bones—there’s a fine line between enough and too much.

Who Should Pay Extra Attention

For most healthy people eating a balanced diet, phosphate probably isn’t a big concern. But if your meals rely heavily on processed foods—or if you have certain medical conditions like kidney disease or osteoporosis—you should be especially cautious.

People with kidney issues can’t clear phosphate from their blood as efficiently, which makes them more vulnerable to buildup. And those with osteoporosis need to watch their calcium-phosphate balance to avoid worsening bone loss.

Doctors and nutritionists say the best way to protect yourself is to stick to whole foods as much as possible—think fruits, garden vegetables, lean meats, legumes, and whole grains. These not only contain less harmful forms of phosphate but also offer more nutrients overall.

What This Could Mean for Future Treatments

While this study was done on rats, the researchers believe the findings could lead to new treatments for high blood pressure in humans. In particular, the brain’s FGFR4 receptor—which responded strongly to FGF23—may be a promising target for future medications aimed at dietary-related hypertension.

But for now, the takeaway is simple: cutting back on processed foods and phosphate additives might help lower your risk of high blood pressure and support better long-term health.

Takeaway for Young Folks and Families

If you’re a student grabbing snacks between classes, or a parent planning meals, it’s important to know what you’re feeding your body. Check the ingredient labels on packaged foods. Watch out for terms like “phosphoric acid,” “sodium phosphate,” or “calcium phosphate”—these are clues that inorganic phosphates are present.

Swapping a few processed items for whole-food alternatives each day could make a big difference. Your blood pressure, your bones, and your kidneys will thank you.

Source: https://www.offthegridnews.com/what-they-dont-want-you-to-know/scientists-find-a-chemical-in-food-preservatives-that-can-raise-your-blood-pressure/