A sweeping study of more than 112,000 people has identified eight widely used food preservatives linked to increased risk of high blood pressure and cardiovascular disease, raising fresh questions about the safety of additives found in countless processed foods on supermarket shelves.
The research, published in the European Heart Journal, tracked French participants over seven to eight years, documenting their diets in granular detail and monitoring whether they developed heart and hypertension problems. Nearly all study participants were exposed to at least one food preservative within the first two years, underscoring how difficult it is to avoid these chemicals in modern diets.
People who consumed the highest levels of non-antioxidant preservatives faced a 29 percent greater risk of high blood pressure compared with those eating the least. They also had a 16 percent higher risk of cardiovascular disease, including heart attack, stroke, and angina. Those with the highest intake of antioxidant preservatives showed a 22 percent greater risk of high blood pressure.
The strongest signal came from higher consumption levels, suggesting that greater exposure carries greater health risks. The eight preservatives specifically linked to elevated blood pressure included rosemary extract, though researchers stopped short of a full breakdown of all eight in available materials.
Dr. Mathilde Touvier, research director at France's National Institute for Health and Medical Research and lead author of the study, stressed that this investigation was the first of its kind to examine such a broad range of preservatives in human populations. While laboratory and experimental studies had hinted at potential cardiovascular harms from these additives, real-world evidence from people had been scarce.
Non-antioxidant preservatives work by stopping the growth of mold and bacteria, extending shelf life. Antioxidant preservatives serve a different function, preventing foods from browning or turning rancid. Both categories showed associations with cardiovascular risk in the study.
The research team noted that ascorbic acid, commonly used as a preservative, was specifically linked to cardiovascular disease risk. Touvier acknowledged the study's observational design carries inherent limitations but emphasized that the findings rest on exceptionally detailed dietary tracking and careful accounting for other cardiovascular risk factors.
The implications are significant. Researchers are calling for regulatory bodies including the European Food Safety Authority and the U.S. Food and Drug Administration to re-evaluate the risks and benefits of these additives. In the interim, health experts recommend favoring minimally processed foods and avoiding unnecessary additives whenever possible.
Scientists suspect the mechanism may involve oxidative stress in the body or effects on pancreatic function, based on experimental literature. The research team is continuing to explore how these additives influence inflammation, oxidative markers, metabolic health, and the composition of the gut microbiota to better understand the biological pathways connecting preservatives to disease risk.
Author Jessica Williams: "This study should prompt serious conversations between regulators and food manufacturers about whether convenience is worth the cardiovascular cost."
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