Massive Study Links Common Preservatives to Heart Health Risks
A large-scale study published in July 2026 reveals that preservatives widely used in processed foods may significantly increase the risk of high blood pressure and cardiovascular disease. The research, led by scientists at Sorbonne Paris Nord University and Université Paris Cité, analyzed data from 112,395 participants over a median follow-up of 7.9 years using the NutriNet-Santé cohort.
Study Design and Preservative Categories
The research team divided preservatives into two broad categories: non-antioxidant preservatives (such as sorbates, nitrites, and sulfites) that inhibit mold and bacteria, and antioxidant preservatives (including ascorbic acid, citric acid, and erythorbates) that prevent oxidation. Notably, 99.5% of participants consumed at least one preservative during the first two years of the study.
Eight Preservatives Linked to Hypertension
Among the 17 most commonly consumed preservatives individually examined, eight were associated with an increased risk of hypertension:
- Potassium sorbate (E202)
- Potassium metabisulfite (E224)
- Sodium nitrite (E250)
- Ascorbic acid (E300)
- Sodium ascorbate (E301)
- Sodium erythorbate (E316)
- Citric acid (E330)
- Rosemary extract (E392)
Ascorbic acid was also linked to an increased risk of cardiovascular disease.
Key Quantitative Findings
Participants with the highest intake of non-antioxidant preservatives had a 29% higher risk of developing hypertension and a 16% higher risk of overall cardiovascular disease (heart attack, stroke, angina) compared to those with the lowest intake. Those with the highest intake of antioxidant preservatives showed a 22% higher risk of hypertension.
During follow-up, researchers recorded 5,544 cases of hypertension and 2,450 cases of cardiovascular disease, including 1,142 cerebrovascular events and 1,308 cases of coronary artery disease. Approximately 16% of the association between non-antioxidant preservatives and cardiovascular disease was indirectly mediated through hypertension.
Calls for Regulatory Reevaluation
Lead doctoral researcher Anaïs Hasenböhler noted, “As far as we know, this is the first study of its kind to investigate the links between a wide range of preservatives and cardiovascular health.” The researchers stress that the findings are observational and do not prove causation. Limitations include a study population that was 78.7% female and relatively highly educated.
Nevertheless, Mathilde Touvier, research director at the French National Institute of Health and Medical Research, stated: “These results suggest we need a reevaluation of the risks and benefits of these food additives by the authorities in charge, such as the EFSA in Europe and the FDA in the USA, for better consumer protection.” The study supports existing recommendations to favor minimally processed foods and avoid unnecessary additives.