A long-term observational study tracking more than 112,000 people in France over seven to eight years has identified eight commonly used food preservatives associated with an increased risk of hypertension and cardiovascular disease. The findings are published in the European Heart Journal.
Participants who consumed the highest quantities of preservatives had a 24% higher risk of developing high blood pressure. Those with the greatest intake of non-antioxidant preservatives, compounds that prevent spoilage by inhibiting bacterial or fungal growth rather than by preventing oxidation, had a 16% higher relative risk of cardiovascular disease.
The eight additives identified were potassium sorbate (E202), found in processed fruit and drinks; potassium metabisulphite (E224), used in alcoholic beverages including wine; sodium nitrite (E250), sodium ascorbate (E301), and sodium erythorbate (E316), all used in processed meats; ascorbic acid (E300), added to processed fruit and vegetables; citric acid (E330), commonly found in soft drinks; and rosemary extract (E392), used in oils and fats.
Of particular note, ascorbic acid (E300), chemically identical to vitamin C, was the only individual additive independently associated with cardiovascular disease, at a 15% higher risk. The authors note this does not challenge dietary guidelines around natural vitamin C intake but may warrant a reassessment of its safety profile when used as a food additive. Approximately half of ascorbate intake among participants came from processed fruit and vegetables.
Researchers adjusted for major food groups and ultra-processed food consumption, reducing the likelihood that the associations were driven solely by overall diet quality rather than the preservatives themselves. The authors call for re-evaluation of these additives by regulatory bodies including the European Food Safety Authority and the FDA.
The study identifies associations only and does not establish causation. Further epidemiological and experimental research is needed.
Source: Cassella C. Eight Common Food Preservatives Linked to High Blood Pressure. ScienceAlert, 23 September 2026. Primary study published in the European Heart Journal (2026).
