Study Links 8 Food Preservatives to 29% Higher Hypertension Risk in 112,395 People
Updated
Updated · ScienceDaily · Jun 18
Study Links 8 Food Preservatives to 29% Higher Hypertension Risk in 112,395 People
2 articles · Updated · ScienceDaily · Jun 18
Summary
112,395 French adults tracked for seven to eight years showed the highest intake of non-antioxidant preservatives was linked to a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease.
Eight widely used additives were specifically associated with higher blood-pressure risk: E202, E224, E250, E300, E301, E316, E330 and E392; ascorbic acid, or E300, was also linked to cardiovascular disease.
99.5% of participants consumed at least one preservative within the study’s first two years, based on repeated three-day diet records collected every six months in the NutriNet-Santé cohort.
Researchers said the observational study cannot prove causation, but urged regulators including EFSA and the FDA to reassess preservative risks and reinforced advice to favor minimally processed foods.
Some additives prevent cancer but may cause heart disease. How should consumers navigate these conflicting health risks?
This study blames specific additives, but is the real danger the entire ultra-processed food system itself?
If regulators admit they can't verify additive safety, who is truly responsible for what's in our food?
Major French Study Links Food Preservatives to Increased Cardiovascular Risk: Insights from 112,000 Participants (2009–2024)
Overview
A major 2026 study from the French NutriNet-Santé cohort tracked thousands of volunteers over 15 years, collecting detailed health and dietary data. Researchers linked participants’ food records with several large databases and combined this with measurements of food additives and official dose information. This rigorous approach allowed them to thoroughly assess exposure to preservatives. The study found a significant association between consuming certain food preservatives and increased cardiovascular risk, highlighting the importance of monitoring additives in our diets and suggesting a need for updated public health recommendations.