8 common food preservatives linked to higher risk of high blood pressure and heart disease

Key Points:

• A large French study involving over 112,000 adults found that common food preservatives are linked to increased risks of hypertension and cardiovascular disease over an average follow-up of eight years.
• Higher intake of non-antioxidant preservatives was associated with a 29% greater risk of high blood pressure and a 16% increased risk of cardiovascular events, while antioxidant preservatives corresponded to a 22% higher hypertension risk.
• Eight specific preservatives, including potassium sorbate, sodium nitrite, and citric acid, were notably linked to elevated hypertension rates; only ascorbic acid (vitamin C additive) showed a significant association with cardiovascular disease risk.
• Experts caution that the study is observational and cannot establish causation, and participant demographics may limit generalizability; however, findings highlight the potential cardiovascular risks of chemical food additives, especially sodium-based preservatives.
• Researchers recommend further studies to confirm these results and suggest prioritizing natural ingredients while being cautious with sodium preservatives to reduce heart disease and stroke risk.