Eight Food Additives that May be Linked to Poor Heart Health Outcomes - Video

People who regularly consume foods containing common preservatives may face a higher risk of developing high blood pressure and cardiovascular disease, according to a large new study published in the European Heart Journal. Researchers say the findings add to growing concerns about the long-term health effects of food additives commonly found in ultra-processed foods.

The study analyzed dietary and health data from 112,395 adults participating in the NutriNet-Santé study. Participants recorded everything they ate and drank over repeated three-day periods every six months, allowing researchers to estimate their intake of specific food preservatives. They were then followed for an average of seven to eight years to monitor the development of hypertension and cardiovascular disease.

Nearly all participants (99.5%) consumed at least one food preservative during the first two years of the study. Researchers found that people with the highest intake of non-antioxidant preservatives had a 29% higher risk of developing high blood pressure and a 16% greater risk of cardiovascular disease—including heart attack, stroke, and angina—compared with those consuming the lowest amounts. High intake of antioxidant preservatives was also associated with a 22% increased risk of hypertension.

Among the 17 most commonly consumed preservatives examined, eight were linked to a higher risk of hypertension: potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts. Ascorbic acid was also associated with a higher risk of cardiovascular disease.

Although the researchers note that the observational study cannot prove cause and effect, they say the findings warrant further evaluation by regulatory agencies. Until more evidence is available, they recommend limiting ultra-processed foods and choosing minimally processed foods whenever possible to reduce unnecessary exposure to food additives.

REFERENCE: Anaïs Hasenböhler, Guillaume Javaux, Marie Payen de la Garanderie, Fabien Szabo de Edelenyi, Paola Yvroud-Hoyos, Cédric Agaësse, Alexandre De Sa, Inge Huybrechts, Fabrice Pierre, Xavier Coumoul, Léopold K Fezeu, Pilar Galan, Jacques Blacher, Chantal Julia, Benjamin Allès, Serge Hercberg, Benoit Chassaing, Mélanie Deschasaux-Tanguy, Bernard Srour, Mathilde Touvier. Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santé study. European Heart Journal, 2026; DOI: 10.1093/eurheartj/ehag308