Modern life has made packaged and ready-to-eat foods a normal part of everyday eating.
Many people rely on convenience foods because they save time and are easy to store. To keep these products safe and fresh, food manufacturers often add preservatives.
These substances help prevent spoilage, maintain color and texture, and extend shelf life. For decades, preservatives have been considered useful tools in food production. However, scientists are continuing to investigate whether some of these ingredients may also have unintended effects on human health.
A new study published in the European Heart Journal raises fresh concerns about this issue. The research was conducted by scientists from INSERM, Université Sorbonne Paris Nord, and Université Paris Cité in France.
The investigators wanted to determine whether consuming common food preservatives could influence the risk of developing high blood pressure and cardiovascular disease.
To answer this question, the researchers used information from the NutriNet-Santé study, one of the world’s largest nutrition projects. The study included 112,395 volunteers from across France.
Participants repeatedly recorded everything they ate and drank. Researchers then carefully examined the ingredients in those foods, including the exact preservatives they contained.
The participants’ health was monitored for seven to eight years. During this period, the scientists tracked cases of hypertension and cardiovascular disease.
High blood pressure is a major health problem because it often develops without symptoms while gradually damaging blood vessels and organs. Over time, uncontrolled hypertension can lead to heart attacks, strokes, heart failure, and kidney disease.
The researchers discovered that almost everyone consumed food preservatives. More importantly, people who consumed the largest amounts of certain preservatives faced greater health risks.
Participants with the highest intake of non-antioxidant preservatives had substantially higher risks of both hypertension and cardiovascular disease. Those who consumed the most antioxidant preservatives also had an increased risk of high blood pressure.
The study identified eight preservatives that were specifically associated with higher blood pressure risk.
These additives are commonly found in processed foods and include potassium sorbate, sodium nitrite, citric acid, rosemary extracts, and several vitamin C-related compounds. One of these substances, ascorbic acid, was also linked to cardiovascular disease.
At first glance, some of these findings may seem surprising. Certain additives, such as ascorbic acid and citric acid, are widely used and have generally been regarded as safe.
The researchers stress that their findings do not mean these preservatives are definitely causing disease. Instead, the results indicate that there is an association that deserves further investigation.
Experimental research has suggested several possible explanations. Some preservatives may increase oxidative stress or influence metabolic processes in the body. Others may affect inflammation, blood vessel function, or the balance of microbes living in the digestive system. The research team is continuing to investigate these biological pathways.
Reviewing the findings, this study is important because it collected remarkably detailed information from a very large number of people over many years. Such extensive dietary data are rare and provide valuable clues about long-term health effects.
However, observational studies cannot prove cause and effect, and additional studies are needed before firm conclusions can be reached. Even so, the findings support existing public health advice to eat more minimally processed foods and rely less on highly processed products whenever possible.
As scientists learn more about food additives, consumers may gain a better understanding of how the hidden ingredients in everyday foods influence long-term health and cardiovascular risk.
If you care about heart health, please read studies about how drinking milk affects risks of heart disease , and herbal supplements could harm your heart rhythm.
For more information about heart health, please see recent studies about how espresso coffee affects your cholesterol level, and results showing Vitamin K2 could help reduce heart disease risk.
Source: INSERM.
