Many people eat processed foods every day without thinking much about the long list of ingredients written on the package.
Foods such as packaged bread, ready-made meals, processed meat, sauces, snacks, desserts, soft drinks, and canned products often contain additives that help them last longer on store shelves.
Among the most common of these additives are food preservatives.
Now, a large new study from France suggests that some of these preservatives may not be as harmless as once believed.
Researchers have found that regularly eating foods containing common preservative additives may increase the risk of high blood pressure and cardiovascular disease.
The study was published in the European Heart Journal and was led by researchers from INSERM, the French National Institute for Health and Medical Research, together with scientists from Université Sorbonne Paris Nord and Université Paris Cité.
The research team was led by Dr. Mathilde Touvier and Anaïs Hasenböhler, a PhD student working in nutritional epidemiology.
The findings are important because heart disease remains one of the leading causes of death around the world. High blood pressure, also called hypertension, is one of the biggest risk factors for heart attacks, strokes, heart failure, and kidney disease.
Scientists have long known that unhealthy diets high in salt, sugar, and ultra-processed foods may increase these risks. However, much less has been known about the possible effects of specific food additives.
Food preservatives are widely used in modern food production. Some preservatives are added to stop mold, bacteria, and other harmful microbes from growing in food.
Others help prevent foods from turning brown, spoiling, or developing unpleasant smells and flavors. Because these additives are used in so many products, most people consume them every day, often without realizing it.
The researchers used data from a large French health project called NutriNet-Santé. The study included 112,395 volunteers from across France. Every six months, participants recorded everything they ate and drank over a period of three days. Researchers then carefully analyzed the foods and ingredients, including all preservatives and additives.
The participants were followed for an average of seven to eight years. During that time, researchers monitored who developed high blood pressure or cardiovascular disease.
The results showed that almost everyone in the study had consumed food preservatives. In fact, 99.5% of participants ate at least one preservative during the first two years of the study.
Researchers divided preservatives into different categories. One group included so-called “non-antioxidant” preservatives, which are mainly used to stop the growth of bacteria and mold.
The study found that people who consumed the highest amounts of these preservatives had a 29% higher risk of developing high blood pressure compared with those who consumed the least. They also had a 16% higher risk of cardiovascular diseases such as heart attack, stroke, and angina.
Another group included antioxidant preservatives, which are used to prevent foods from spoiling or becoming rancid. People who consumed the largest amounts of antioxidant preservatives had a 22% higher risk of high blood pressure.
The researchers also looked closely at individual preservatives. They identified eight common additives that were specifically linked to higher blood pressure risk. These included potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extract.
One preservative in particular, ascorbic acid, also showed a link with cardiovascular disease. Ascorbic acid is better known as vitamin C and is often added to processed foods to help preserve freshness and color.
Although vitamin C from natural foods like fruits and vegetables is generally considered healthy, researchers say the effects of additives inside ultra-processed foods may be more complicated.
The scientists stressed that the study does not prove preservatives directly cause heart disease. This was an observational study, meaning researchers observed patterns in people’s diets and health over time.
Other lifestyle factors could still play a role. However, the researchers said they carefully adjusted for many important factors that affect heart health, including smoking, exercise, body weight, diet quality, and other medical conditions.
Dr. Touvier explained that earlier laboratory and experimental studies have already suggested that some preservatives may increase oxidative stress or affect how the body regulates metabolism. Oxidative stress happens when harmful molecules damage cells and tissues in the body. Over time, this damage may contribute to inflammation and disease.
The research team believes their findings should encourage health authorities to take another look at the safety of certain additives. Agencies such as the European Food Safety Authority and the U.S. Food and Drug Administration may need to re-evaluate the long-term risks and benefits of some preservatives.
In the meantime, the researchers say the findings support existing advice encouraging people to eat more fresh and minimally processed foods whenever possible. Fruits, vegetables, beans, nuts, whole grains, fish, and home-cooked meals generally contain fewer additives than highly processed packaged products.
Doctors and nutrition experts also play an important role in helping the public understand food labels and make healthier choices. Many consumers do not realize how frequently preservatives appear in everyday foods.
The scientists are continuing their research to better understand exactly how food additives may affect the body. Future studies will explore whether preservatives influence inflammation, blood chemistry, oxidative stress, and the balance of bacteria living in the gut.
Although more research is still needed, this study raises important questions about how modern processed foods may quietly affect long-term health. As scientists learn more about food additives, many experts believe reducing unnecessary processed foods may become an increasingly important part of protecting heart health.
If you care about heart health, please read studies that yogurt may help lower the death risks in heart disease, and coconut sugar could help reduce artery stiffness.
For more information about health, please see recent studies that Vitamin D deficiency can increase heart disease risk, and results showing vitamin B6 linked to lower death risk in heart disease.
