Food Preservatives May Raise the Risk of High Blood Pressure, Heart Attacks, and Stroke

Preservatives are widely used in the food industry to prevent the growth of mold and bacteria, but they may also pose a significant risk to cardiovascular health. A new study conducted in France and published in the European Heart Journal found a concerning link between the consumption of these additives and a 29% higher risk of high blood pressure, as well as a 16% increased risk of heart attacks and strokes.

The Surprising Findings About “Natural” Antioxidant Preservatives

One of the study's most unexpected findings involves antioxidant preservatives, which are often viewed as “natural” ingredients. These include substances such as citric acid and ascorbic acid (vitamin C added to food products).

According to the researchers, people who consumed high amounts of these additives had a 22% greater risk of developing high blood pressure.

Researcher Mathilde Touvier explained: “Naturally occurring ascorbic acid and added ascorbic acid—which may be chemically manufactured—could have different effects on health. Therefore, the results observed here for food additives do not apply to naturally occurring substances found in fruits and vegetables.”

This distinction is important, as it suggests that vitamin C obtained from fresh produce may not carry the same risks as vitamin C used as a food additive.

What the Study Examined

The study analyzed the effects of 58 different preservatives on the health of more than 112,000 participants.

Of the 17 preservatives examined in greater detail, eight were linked to an increased risk of high blood pressure over a ten-year period.

Among the preservatives associated with adverse cardiovascular outcomes were:

• Potassium sorbate

• Sodium nitrite

• Ascorbic acid (when used as a food additive)

• Rosemary extracts

Preservatives Are Found in More Than Just Ultra-Processed Foods

The researchers emphasized that these additives are not limited to ultra-processed foods. They are commonly found in a wide variety of packaged products, including foods that many consumers may not consider highly processed.

This widespread use makes it difficult for consumers to avoid preservatives entirely without paying close attention to ingredient labels.

How to Reduce Your Exposure

To lower potential health risks, the researchers recommend choosing fresh foods whenever possible. Frozen foods can also be a good option because they are preserved through low temperatures rather than chemical additives.

Practical ways to reduce exposure include:

• Prioritizing fresh fruits and vegetables

• Choosing minimally processed foods

• Reading ingredient labels carefully

• Selecting frozen products over heavily preserved packaged foods when appropriate

While preservatives play an important role in food safety and shelf life, this large-scale study raises concerns about their potential long-term impact on cardiovascular health. The findings suggest that regularly consuming certain preservatives may increase the risk of high blood pressure, heart attacks, and strokes, highlighting the importance of a diet centered on fresh and minimally processed foods.