8 common food preservatives linked to higher risk of high blood pressure and heart disease
A large French study involving over 112,000 adults found that common food preservatives are linked to increased risks of high blood pressure and cardiovascular disease. The research, published in the European Heart Journal, tracked participants for up to eight years. High consumption of these additives was associated with greater risks of stroke and heart attack.
What changed
New research identifies eight specific preservatives that increase the risk of hypertension and heart disease.
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Eight Common Food Preservatives Linked to Heart Disease and Hypertension
confidence 95%A large French study involving over 112,000 adults found that common food preservatives are linked to increased risks of high blood pressure and cardiovascular disease. The research, published in the European Heart Journal, tracked participants for up to eight years. High consumption of these additives was associated with greater risks of stroke and heart attack.
What's confirmed:
- A study of more than 112,000 people found common food preservatives are linked to a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease.
- Researchers tracked participants for up to eight years to find links between certain preservatives and risks of stroke, heart attack, and hypertension.
- The research was led by Dr. Mathilde Touvier and Anaúls Hasenböhler from the Nutritional Epidemiology Research Team at Université Sorbonne Paris Nord and Université Paris Cité.
- The findings were published in the European Heart Journal on May 21, 2026.
- Eight specific food preservatives were associated with higher blood pressure.
Still unconfirmed:
- Sodium nitrite in processed meats is one of the eight preservatives associated with higher blood pressure.
- Natural preservatives like vitamin C may be linked to a greater risk of heart disease and high blood pressure.
- The American diet is 70 percent ultraprocessed.