Common food preservatives, which are widely used in processed foods, may be associated with an increased risk of developing hypertension and cardiovascular diseases. These findings were reported in a study published in the European Heart Journal.

Study Objectives and Methods

The research was conducted in France as part of the NutriNet-Santé project, which aims to explore the relationship between diet and health. The analysis included 112,395 adult volunteers from across the country. Every six months, participants recorded their food and beverage intake over a three-day period, allowing researchers to collect detailed information on the consumption of various food additives, including preservatives.

Experts then analyzed the composition of foods and drinks to determine the level of preservative exposure. Participants’ health was monitored for an average of seven to eight years, tracking the development of hypertension, heart attacks, strokes, and angina.

Main Results

Almost all participants (99.5%) consumed at least one food preservative during the first two years of the study. The data showed that higher preservative intake was linked to an increased risk of hypertension and cardiovascular diseases. The strongest associations were observed among those who consumed certain types of preservatives in the largest amounts.

• Participants with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular diseases compared to those who consumed the least.
• High consumption of antioxidant preservatives was associated with a 22% increased risk of hypertension.

Types of Preservatives and Their Characteristics

Preservatives are divided into two main categories:

• Non-antioxidant preservatives — used to prevent the growth of bacteria and mold.
• Antioxidant preservatives — slow down oxidation processes that can cause discoloration, off-flavors, and spoilage of products.

Of the 17 most commonly used preservatives, eight were linked to a higher risk of hypertension:

• Potassium sorbate (E202)
• Potassium metabisulfite (E224)
• Sodium nitrite (E250)
• Ascorbic acid (E300)
• Sodium ascorbate (E301)
• Sodium erythorbate (E316)
• Citric acid (E330)
• Rosemary extracts (E392)

Ascorbic acid (E300) was also associated with cardiovascular diseases.

Limitations and Future Research

This was an observational study, which allows for the identification of statistical associations but does not prove a causal relationship between preservative consumption and disease development. The analysis also took into account other factors that could influence the risk of cardiovascular diseases.

Possible mechanisms by which preservatives may affect the body include the development of oxidative stress, where reactive molecules accumulate faster than the body can neutralize them, potentially damaging cells and tissues over time. The impact of preservatives on pancreatic function, which plays a key role in regulating blood sugar and metabolism, is also being considered.

Ongoing research is focused on studying the effects of food additives and ultra-processed foods on inflammation, oxidative stress, blood metabolic profiles, and gut microbiota. The gut microbiota is the community of bacteria and other microorganisms living in the digestive tract, which can influence metabolism, immune function, and cardiovascular health.

Conclusions

The findings highlight the need for regulatory authorities to reassess the risks and benefits of food additives to better protect consumers. Until new recommendations are issued, the study supports existing advice to prioritize unprocessed and minimally processed foods and to avoid unnecessary additives.