Study of 112,000 Links Food Preservatives to 29% Higher Hypertension Risk
Updated
Updated · SciTechDaily · May 27
Study of 112,000 Links Food Preservatives to 29% Higher Hypertension Risk
7 articles · Updated · SciTechDaily · May 27
112,395 French volunteers tracked for seven to eight years showed the highest intake of non-antioxidant preservatives was tied to a 29% higher hypertension risk and a 16% higher cardiovascular disease risk.
The NutriNet-Santé analysis also found people consuming the most antioxidant preservatives had a 22% higher hypertension risk, with 99.5% of participants exposed to at least one preservative in their first two study years.
Eight of 17 commonly consumed preservatives were specifically associated with high blood pressure, including sodium nitrite, citric acid and potassium sorbate; ascorbic acid was also linked to cardiovascular disease.
Researchers said the observational study cannot prove causation but argued the detailed dietary data warrant a re-evaluation of additive risks by regulators such as EFSA and the FDA.
If preservatives derived from Vitamin C are linked to heart disease, what hidden risks are in our 'healthy' foods?
With new evidence linking preservatives to heart disease, are global food safety regulations dangerously outdated?
French Study Links Food Preservatives to 20% Higher Heart Disease Risk: Implications for Cancer, Diabetes, and Public Health Policy
Overview
A major French study published in May 2026 found that eating food preservatives is linked to a higher risk of heart problems, as well as cancer and type 2 diabetes. Researchers suggest that preservatives may harm health by causing oxidative stress, which can damage cells and DNA, and by negatively affecting the pancreas, disrupting insulin production and raising diabetes risk. These findings highlight the need for health authorities to re-evaluate food additives to better protect consumers. The report encourages people to choose fresh, minimally processed foods and for regulators to update safety guidelines based on new evidence.