Study Links Food Preservatives to 29% Higher Hypertension Risk
Updated
Updated · WIRED · Jul 4
Study Links Food Preservatives to 29% Higher Hypertension Risk
3 articles · Updated · WIRED · Jul 4
Summary
112,395 NutriNet-Santé participants tracked for a median 7.9 years showed the highest non-antioxidant preservative intake was tied to 29% higher hypertension risk and 16% higher cardiovascular disease risk.
Antioxidant preservatives were also linked to harm: people with the highest intake had a 22% higher hypertension risk, and ascorbic acid was additionally associated with cardiovascular disease.
Eight of the 17 most-consumed preservatives were associated with higher hypertension risk, including potassium sorbate, sodium nitrite, citric acid and rosemary extract; 5,544 hypertension cases and 2,450 cardiovascular cases were recorded.
Researchers said about 16% of the non-antioxidant preservative link to cardiovascular disease appeared to be mediated through hypertension, suggesting one pathway by which additives may raise heart risks.
The team stressed the study was observational, not proof of causation, but said the findings support calls for regulators such as EFSA and the FDA to reassess preservative safety in heavily processed foods.
Preservatives prevent food poisoning but may raise heart risks. Are current food safety rules outdated?
When a common vitamin is linked to heart disease, are 'healthy' food additives a dangerous myth?
New Evidence: Food Preservatives in Ultra-Processed Foods Significantly Increase Hypertension and CVD Risk
Overview
A major European study published in May 2026 tracked over 112,000 French adults for up to eight years and found that commonly used food preservatives are linked to a higher risk of high blood pressure and cardiovascular disease. By using detailed data and considering other health factors, researchers strengthened the reliability of their findings. The study revealed thousands of new hypertension and cardiovascular cases among participants, providing strong evidence that food additives may harm long-term heart health. These results have prompted calls for authorities to re-evaluate the safety of food preservatives to better protect consumers.