French Study Links 58 Food Preservatives to 29% Higher Hypertension Risk
Updated
Updated · CNN · May 20
French Study Links 58 Food Preservatives to 29% Higher Hypertension Risk
6 articles · Updated · CNN · May 20
More than 112,000 people in France were tracked in a study that linked common food preservatives to a 29% higher risk of high blood pressure and a 16% higher risk of heart attack and stroke.
Seventeen preservatives consumed by at least 10% of participants were examined in detail, and eight were tied to higher blood pressure over the next decade, including Sodium nitrite, Potassium sorbate, citric acid and ascorbic acid.
Ascorbic acid—widely known as vitamin C—was also specifically linked to cardiovascular disease, with researchers stressing that added preservative forms are not equivalent to naturally occurring compounds in fruits and vegetables.
The observational study, published in the European Heart Journal, cannot prove causation, but outside experts said it controlled well for factors such as age, BMI, smoking, activity and overall diet.
Researchers said preservatives extend beyond ultraprocessed foods, which made up only 35% of preserved foods consumed, and urged consumers to favor fresh, minimally processed or frozen options.
Are common preservatives in everyday foods a hidden cause of heart attacks and strokes?
If even 'natural' vitamin C is linked to heart disease, what can we trust on food labels?
Food Preservatives and Chronic Disease: 47% Higher Diabetes Risk, Heart Disease Links, and What You Can Do
Overview
Recent findings from the French NutriNet-Santé study highlight a strong link between the widespread consumption of food preservatives and increased risks of heart disease and hypertension. The study found that nearly all participants had consumed at least one preservative within two years, showing how common these additives are in modern diets. Researchers used a robust approach, carefully considering factors like age, BMI, and lifestyle habits. Experts praised the study’s thoroughness, but also noted that while the results show important associations, more research is needed to confirm if preservatives directly cause these health issues.