Common food additives, including preservatives used to prevent spoilage, are linked to an increased risk of high blood pressure and cardiovascular disease, according to a study published in the European Heart Journal. Researchers tracking over 112,000 French residents found that individuals with high consumption levels of these additives faced significantly higher risks of hypertension and heart-related medical events compared to those with lower intake.
Which food additives are linked to health risks?
The study identified eight specific preservatives associated with a higher risk of hypertension: potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts. Among these, ascorbic acid showed a statistical correlation with an increased risk of broader cardiovascular disease, according to the research team led by Mathilde Touvier of the French National Institute for Health and Medical Research (Inserm).
Antioxidant additives are designed to prevent browning or rancidity in food, while non-antioxidant additives are primarily used to stop microbial growth, such as mold and bacteria. Researchers found that diets high in non-antioxidant additives were associated with a 29% higher risk of hypertension.
How does additive intake affect long-term heart health?
Data from the NutriNet-Santé project, which followed 112,395 volunteers over a median of eight years, suggests a dose-dependent relationship between additives and heart health. Participants with the highest intake of antioxidant preservatives faced a 22% greater risk of hypertension than those with the lowest intake. Those consuming the most non-antioxidant additives saw a 16% increased risk of cardiovascular events, including stroke and heart attack, according to findings published in the European Heart Journal.
Will food safety regulations change?
The study authors are calling for a formal re-evaluation of current food additive regulations in both Europe and the U.S. While the research is observational—meaning it tracks associations rather than proving direct causation—the authors argue the scale and detail of the data warrant a review of consumer protection standards. Inserm researchers are now shifting their focus toward how these specific chemicals influence gut microbiome health and systemic inflammation.
Touvier recommends prioritizing non-processed or minimally processed whole foods to avoid unnecessary additive exposure. When shopping, check labels for the eight preservatives identified in the study, especially if you are managing blood pressure.
Frequently Asked Questions
Are all preservatives harmful to the heart?
Not necessarily. The study highlights specific additives that showed statistical associations with cardiovascular issues. Further research is required to understand the mechanisms of harm.
What is the NutriNet-Santé study?
It is an ongoing research project in France that tracks the diet, lifestyle, and health outcomes of volunteers. Medical events are verified through insurance and clinical records to ensure data accuracy.
Should I stop eating all packaged food?
The authors suggest moderation. The findings specifically support existing dietary guidelines that favor fresh, whole foods over highly processed products that contain large volumes of preservatives.
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