Home News Study Links Food Preservatives to High Blood Pressure

Study Links Common Food Preservatives to High Blood Pressure

Sep 21, 2026
74 min
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Sep 21, 2026 05:30
Nearly everyone eats them: These 8 food preservatives may be tied to high blood pressure, large French study finds

## French Study Highlights Health Risks

A recent French study has found potential links between common food preservatives and increased risks of high blood pressure and cardiovascular diseases. Conducted as part of the NutriNet-Santé project, the research involved over 112,000 participants who tracked their dietary intake over several years.

## Observational Findings

The study, published in the European Heart Journal, observed that 99.5% of participants consumed at least one preservative. While the study could not definitively prove causation, it identified statistical associations between preservative intake and health outcomes.

## Specific Preservatives of Concern

Eight preservatives were particularly associated with higher risks of hypertension: potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and rosemary extracts. Ascorbic acid was also linked to cardiovascular disease.

## Potential Mechanisms

Researchers suggest that oxidative stress and effects on the pancreas might explain these associations. Oxidative stress occurs when harmful molecules accumulate faster than the body can neutralize them, potentially leading to cellular damage.

## Call for Further Research

The study's authors, including Dr. Mathilde Touvier and Anaïs Hasenböhler, emphasize the need for further research to understand the impact of these preservatives on human health. They advocate for a reevaluation of food additive regulations by authorities like the EFSA and FDA.

## Recommendations

In light of these findings, experts recommend minimizing consumption of processed foods and opting for fresh, minimally processed alternatives. Healthcare professionals are encouraged to educate the public on these dietary choices.

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