Eight common food additives, including potassium sorbate and sodium nitrite, are linked to higher risks of high blood pressure and cardiovascular disease, according to a study of more than 112,000 adults published in the European Heart Journal and led by researchers at INSERM and Université Sorbonne Paris Nord.
Tracking Additives Across 112,000 Diets
Processed food ingredients long considered standard shelf-stable aids face new scrutiny following findings from the NutriNet-Santé research project. The analysis tracked 112,395 volunteers living in France for an average of seven to eight years to examine whether long-term exposure to food preservatives connects to cardiovascular health issues.
Participants recorded every food and beverage item consumed during a three-day period every six months, giving the research team exceptionally detailed diet records rather than broad consumption estimates. Exposure to preservatives proved nearly universal. During the first two years of the project, 99.5% of volunteers consumed at least one food preservative.
Led by Dr. Mathilde Touvier, a research director at INSERM (the French National Institute for Health and Medical Research), and PhD student Anaïs Hasenböhler from the Nutritional Epidemiology Research Team at Université Sorbonne Paris Nord and Université Paris Cité, the work aimed to clarify human health impacts that experimental studies have long suggested.
Anaïs Hasenböhler, a PhD student at Université Sorbonne Paris Nord, stated that food preservatives are used in hundreds of thousands of industrially processed foods, and while experimental studies suggest that some preservative food additives may be harmful to cardiovascular health, they previously lacked enough evidence on the impact of these ingredients in humans, adding that to their knowledge, this is the first study of its kind to investigate the links between a wide range of preservatives and cardiovascular health.
Specific Additives Linked to Hypertension Risk
The study separated preservatives into antioxidant and non-antioxidant categories based on how they protect foods. Non-antioxidant preservatives prevent bacterial and mold growth, while antioxidants slow chemical oxidation that causes rancidity and discoloration. Both categories showed statistical connections to hypertension.
Participants reporting the highest intake of non-antioxidant preservatives faced a 29% higher risk of hypertension compared to those consuming the lowest amounts. They also experienced a 16% higher risk of cardiovascular disease, which encompasses heart attack, stroke, and angina. Consumers with the greatest intake of antioxidant preservatives saw a 22% higher risk of hypertension.
- Potassium sorbate (E202)
- Sodium nitrite (E250)
- Ascorbic acid (E300)
- Sodium ascorbate (E301)
- Citric acid (E330)
Among those compounds, ascorbic acid (E300) showed an individual association with cardiovascular disease as well.
Sodium, Deli Meats, and Cardiovascular Health Stacks
The findings intersect with public health warnings regarding everyday processed foods, particularly items laden with sodium and added nitrites. According to dietitian Drew Hemler, deli meat is one of those foods where the sodium content can be surprisingly high, noting that a standard 3-ounce portion delivers a serious sodium hit.
That single serving—just a few slices of deli ham, for instance—packs roughly 750 milligrams of sodium. Patricia Bannan, M.S.
Patricia Bannan, M.S., RDN, explained that high sodium content may cause the body to retain water, thereby increasing blood volume and putting extra pressure on blood vessel walls, which directly impacts blood pressure.
Added nitrites present in processed deli meats can narrow arteries, raising blood pressure further while carrying links to insulin resistance and coronary heart disease. Conversely, researchers emphasize that naturally occurring nitrates found in whole fruits and vegetables remain beneficial for heart health.
While the preservative study relied on observational data rather than proving direct causation, Dr. Touvier emphasized that experimental research consistently suggests preservatives cause oxidative stress in the body or alter pancreatic function.
Dr. Mathilde Touvier, a research director at INSERM, noted that the study has some limitations inherent to its observational design, but emphasized that the findings are based on highly detailed data, and researchers have taken account of other factors that can increase or lower the risk of cardiovascular disease, while also pointing out that experimental research in the literature consistently suggests preservatives may cause oxidative stress in the body or affect the way the pancreas works.
The study authors called for regulatory authorities such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) to re-evaluate the risks and benefits of these food additives to ensure better consumer protection.