Common food preservatives found across the processed food supply may be associated with a greater risk of high blood pressure and cardiovascular disease, according to research published in the European Heart Journal. The study tracked more than 112,395 volunteers in France over an average of seven to eight years, revealing that 99.5% of participants consumed at least one preservative during the first two years of observation.
How Preservatives Impact Blood Pressure and Heart Health
The observational study was led by Dr. Mathilde Touvier, a research director at INSERM (the French National Institute for Health and Medical Research), alongside PhD student Anaïs Hasenböhler from the Nutritional Epidemiology Research Team at the Université Sorbonne Paris Nord and Université Paris Cité. Researchers examined the diets of 112,395 volunteers using detailed, repeated three-day food records submitted every six months.
When analyzing the data, the research team divided additives into distinct categories based on their function in industrial manufacturing. Non-antioxidant preservatives, which prevent the growth of bacteria and mold, showed the strongest statistical associations with hypertension and cardiovascular disease. Participants with the highest intake of these ingredients faced a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease—including heart attacks, strokes, and angina—compared to those with the lowest intake, according to the findings.
Meanwhile, participants consuming the highest amounts of antioxidant preservatives, which slow down rancidity and browning, experienced a 22% higher risk of high blood pressure. “As far as we know, this is the first study of its kind to investigate the links between a wide range of preservatives and cardiovascular health,” Ms. Hasenböhler stated.
Did you know? During the first two years of the NutriNet-Santé research project, 99.5% of participating volunteers consumed at least one food preservative through their regular diets.
The Eight Specific Additives Flagged by Researchers
Out of 17 widely consumed additives evaluated in the diet logs, researchers specifically linked eight common food preservatives to an elevated risk of high blood pressure:
- Potassium sorbate (E202)
- Potassium metabisulphite (E224)
- Sodium nitrite (E250)
- Ascorbic acid (E300)
- Sodium ascorbate (E301)
- Sodium erythorbate (E316)
- Citric acid (E330)
- Extracts of rosemary (E392)
Among these, ascorbic acid (E300) was also specifically linked to a higher incidence of overall cardiovascular disease. Because the study relies on observational data, it establishes statistical associations rather than direct causation. However, experimental literature reviewed by the team suggests that these additives may induce oxidative stress or alter pancreatic function, which regulates blood sugar and metabolism.
Reducing Ultra-Processed Food Consumption
With roughly 57% of foods in the United States classified as ultra-processed, completely eliminating preservatives from a modern diet remains virtually impossible, according to Dr. Federica Amati, a research fellow at Imperial College London and registered nutritionist who spoke with Medical Newstoday. Dr. Amati suggests cutting down on ultra-processed foods as an effective starting point for consumers wanting to lower additive exposure.
Pro Tip: Prioritize whole foods like vegetables, whole grains, nuts, seeds, and fresh fruits. Dr. Amati notes that these foods naturally lack commercial additives and provide essential fiber to support gut health, immune function, and heart health.
Experts also recommend swapping out specific dietary staples. Processed meats containing nitrate and nitrite preservatives can be replaced with unprocessed white meats, while sugary sodas packed with preservatives can be substituted with water, unsweetened tea, coffee, or verified fermented beverages like kombucha or kefir that feature short ingredient lists and live cultures, according to Dr. Amati.
Food and Drug Administration (FDA) re-evaluate the long-term health risks and benefits of these food additives to provide enhanced consumer protection.
Frequently Asked Questions
Do these preservatives directly cause heart disease?
No. The study is observational, meaning it identifies statistical associations between high preservative intake and increased risks of high blood pressure and cardiovascular disease rather than proving direct causation.
What is the difference between antioxidant and non-antioxidant preservatives?
Non-antioxidant preservatives are added to stop microorganisms like bacteria and mold from growing. Antioxidant preservatives are used to slow down chemical oxidation, preventing foods from turning brown, developing bad flavors, or going rancid.
Can I completely avoid food preservatives in my diet?
Completely eliminating preservatives is nearly impossible because they are present in hundreds of thousands of industrially manufactured items. However, reducing overall consumption of ultra-processed foods by eating fresh, minimally processed whole foods can significantly lower exposure.
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