High blood pressure, heart attacks linked to common preservatives in food
A new study published in the European Heart Journal has found links between common food preservatives and increased cardiovascular risks. Researchers in France reported that certain additives used to prevent bacterial growth, mold, and food spoilage were associated with a 29% higher risk of high blood pressure and a 16% higher risk of heart attacks and stroke. The study analyzed dietary data from more than 112,000 participants over a long-term period through France’s NutriNet-Santé cohort.
The research also highlighted that even so-called “natural” antioxidant preservatives, such as citric acid and ascorbic acid (vitamin C), were linked to a 22% higher risk of high blood pressure when consumed frequently through processed foods. Scientists noted that naturally occurring forms of these substances in fruits differ from chemically produced or industrially added versions used in packaged foods, suggesting different health impacts.
The study examined 58 different preservatives and identified eight linked to higher blood pressure. Among the most concerning were potassium sorbate, potassium metabisulphite, and sodium nitrite, commonly found in baked goods, wine, processed meats, and fermented drinks. These compounds are widely used to extend shelf life and prevent spoilage, especially in ultra-processed foods.
Researchers also found that “antioxidant” preservatives such as sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts were associated with increased cardiovascular risks. Sodium nitrite, already known for its link to processed meats like bacon and ham, stood out as a major concern due to its connection with heart disease and other health conditions.
Experts emphasized that the findings do not prove direct causation but are based on strong observational evidence using long-term dietary tracking and medical records. They also noted that preservatives play an important role in preventing foodborne illness and reducing waste, making them difficult to eliminate entirely. However, the study supports recommendations to reduce consumption of ultra-processed foods and instead favor fresh, minimally processed options or frozen foods preserved without chemical additives.
Overall, the research adds to earlier findings linking preservatives to other chronic diseases, including type 2 diabetes and various cancers. Scientists say further investigation is needed, but the results raise growing concerns that additives in processed foods may contribute to long-term cardiovascular and metabolic risks beyond traditional factors like sugar, salt, and fat.
