Key Takeaway:
- A French study of more than 112,000 adults linked eight common food additives to a higher risk of high blood pressure and cardiovascular disease.
- People with the highest intake of certain preservatives showed significantly higher risks of hypertension, heart attack, and stroke compared with those consuming the least.
- Researchers say more studies are needed, but the findings support limiting highly processed foods and reviewing the safety of some commonly used additives.
A large French study of more than 112,000 adults finds that eight widely used food additives are associated with a higher risk of high blood pressure and cardiovascular disease, prompting researchers to call for further investigation and possible regulatory review.
Researchers identify additives tied to higher health risks
Scientists analyzing data from the NutriNet-Santé study tracked 112,395 French volunteers for a median of about eight years and found significant associations between several common food preservatives and cardiovascular health problems.
The research, published last month in the European Heart Journal, examined antioxidant and non-antioxidant preservatives commonly found in processed foods. Participants reported their dietary habits through regular questionnaires, while major medical events were verified through linked medical and insurance records.
Researchers found that people with the highest intake of antioxidant preservatives faced a 22% greater risk of developing hypertension than those with the lowest intake. Those consuming the highest levels of non-antioxidant preservatives had a 29% greater risk of hypertension and a 16% greater risk of cardiovascular disease, including heart attacks and strokes.
Eight common preservatives show strongest associations
The study evaluated 17 preservatives regularly consumed by at least 10% of participants. Eight additives were linked to a higher risk of hypertension: potassium sorbate, potassium metabisulfite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts.
Researchers also found that ascorbic acid was associated with an increased risk of cardiovascular disease.
“This study has some limitations inherent to its observational design,” said Mathilde Touvier, senior study author and research director at the French National Institute for Health and Medical Research, known as Inserm.
“However, the findings are based on highly detailed data, and we have taken account of other factors that can increase or lower the risk of cardiovascular disease,” Touvier said in a statement released by the European Society of Cardiology.
The researchers emphasized that the findings show an association rather than direct proof that the additives cause disease. Additional studies are needed to confirm the results and identify the biological mechanisms involved.
Scientists urge further research and regulatory review
The study adds to growing scientific interest in the health effects of ultra-processed foods, which often contain multiple preservatives designed to extend shelf life and maintain product quality.
Preservatives have long been used to prevent spoilage and reduce food waste. While previous concerns about cardiovascular effects have largely come from animal studies, the new research provides evidence from a large human population.
The authors said future research will examine whether these additives influence inflammation, gut microbiome composition, or other biological pathways that could affect cardiovascular health.
The research team also called on regulators in Europe and the United States to review emerging evidence on food additives and reassess existing safety evaluations if future studies support the findings.
“If confirmed, these new data call for the re-evaluation of regulations governing the use of these additives to improve consumer protection,” the researchers wrote in the study.
For consumers, the findings reinforce existing public health advice to limit highly processed foods and prioritize fresh or minimally processed alternatives, researchers said.
“In the meantime, these findings support existing recommendations to favor non-processed and minimally processed foods, and avoid unnecessary additives,” Touvier said.
