A study of over 112,000 individuals reveals that certain food preservatives are associated with increased risks of hypertension and cardiovascular diseases.
New Delhi, India Jun 18, 2026 ALN: A massive study suggests that some common food preservatives may be putting heart at risk. Conducted with a large cohort of 112,395 participants, this extensive research tracked dietary habits in remarkable detail, including the specific food additives consumed. Researchers identified eight commonly used food preservatives that are linked to a higher risk of high blood pressure and cardiovascular disease, raising concerns about the safety of these widely utilized substances in the food industry.
The strongest associations were observed in individuals who consumed the largest amounts of these preservatives, indicating that greater exposure may carry greater risks. This research was published in the European Heart Journal, a prominent peer-reviewed medical journal that focuses on cardiovascular medicine and research.
The investigation was led by Dr. Mathilde Touvier, a research director at INSERM (the French National Institute for and Medical Research), alongside Anaïs Hasenböhler, a PhD student. Both are integral members of the Nutritional Epidemiology Research Team at Université Sorbonne Paris Nord and Université Paris Cité in France. Their work highlights the potential public implications of food additives that are often overlooked in dietary guidelines.
Food preservatives are widely used in industrially processed foods to extend shelf life and maintain product quality. They serve various functions, such as preventing spoilage and maintaining flavor, texture, and nutritional value. However, while previous laboratory studies have suggested that some additives may negatively impact cardiovascular , evidence from human populations has been limited, making this study particularly significant.
Ms. Hasenböhler stated, "Food preservatives are used in hundreds of thousands of industrially processed foods. Experimental studies suggest that some preservative food additives may be harmful to cardiovascular , but we have not had enough evidence on the impact of these ingredients in humans. This is the first study of its kind to investigate the links between a wide range of preservatives and cardiovascular ." This statement underscores the importance of exploring the real-world implications of food additives beyond controlled laboratory environments.
The NutriNet-Santé study, which served as the foundation for this research, included volunteers from across France who reported everything they consumed over three-day periods every six months. This detailed dietary tracking allowed researchers to perform thorough assessments of the ingredients in those foods and beverages, including the specific preservative additives. Participants were monitored for an average of seven to eight years to determine whether they developed high blood pressure or cardiovascular disease, providing a robust framework for understanding the long-term effects of food additives on .
Notably, nearly all participants were exposed to preservatives, with 99.5% having consumed at least one food preservative within the first two years of the study. This high prevalence emphasizes the ubiquity of food additives in modern diets and raises questions about the potential risks associated with their consumption.
The analysis revealed that participants consuming the highest amounts of non-antioxidant preservatives had a 29% greater risk of hypertension compared to those consuming the least. They also had a 16% higher risk of cardiovascular disease, including serious conditions such as heart attack, stroke, and angina. Those with the highest intake of antioxidant preservatives showed a 22% greater risk of hypertension. This data suggests a concerning correlation between the consumption of these additives and significant risks.
Non-antioxidant preservatives are used to prevent the growth of microbes such as mold and bacteria, while antioxidant preservatives help prevent oxidation, keeping foods from becoming brown or rancid. The distinction between these two types of preservatives is crucial, as they may have different effects on human . The findings from this study could lead to a reevaluation of the safety and regulatory status of these substances.
Researchers examined 17 of the most commonly consumed preservatives individually and found eight specifically associated with a higher risk of high blood pressure. These preservatives include:
Among these additives, ascorbic acid (E300) was also linked to cardiovascular disease. This finding is particularly noteworthy, given ascorbic acid's common perception as a beneficial nutrient found in fruits and vegetables. The dual role of certain preservatives as both potential risks and common dietary components complicates public messaging and consumer choices.
Dr. Touvier emphasized, "This study has limitations inherent to its observational design. However, the findings are based on highly detailed data, and we have accounted for other factors that can influence the risk of cardiovascular disease. Experimental research consistently suggests that preservatives may cause oxidative stress in the body or affect pancreatic function." This acknowledgment of the study's limitations is important, as it highlights the need for further research to establish causal relationships and better understand the mechanisms at play.
She added, "These results suggest a need for a re-evaluation of the risks and benefits of these food additives by regulatory authorities, such as the EFSA in Europe and the FDA in the USA, for better consumer protection. Meanwhile, these findings support existing recommendations to favor non-processed and minimally processed foods, avoiding unnecessary additives. Doctors and care professionals play a key role in conveying these recommendations to the public." This call for action underscores the potential need for regulatory changes and public initiatives aimed at reducing the consumption of harmful food additives.
The research team continues to investigate how food additives and ultra-processed foods influence inflammation, oxidative stress, blood metabolic markers, and gut microbiota composition. These studies may help elucidate the biological mechanisms connecting food additives to increased disease risk, paving the way for more informed dietary guidelines and public policies in the future. As the body of evidence grows, it may become increasingly vital for consumers to be aware of the ingredients in their food and the potential implications associated with them.
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