Food preservatives are common in the modern food supply. They can help prevent spoilage, slow the growth of bacteria and mold, and maintain the flavor, appearance, or freshness of packaged foods. Because they are found in so many processed products, researchers are continuing to investigate how long-term exposure to these additives may relate to health.
A recent study published in the European Heart Journal examined the relationship between dietary exposure to preservatives and cardiovascular health. The research included more than 112,000 adults participating in the NutriNet-Santé study in France and followed participants for an average of seven to eight years.
What Did the Researchers Study?
The researchers looked at participants’ food and beverage intake and used detailed dietary information to estimate exposure to different food preservatives. During the first two years of the study, 99.5% of participants consumed at least one food preservative, highlighting just how widespread these ingredients are in the modern diet. The researchers then compared preservative exposure with the development of hypertension and cardiovascular diseases, including heart attack, stroke, and angina.
What Did the Study Find?
The researchers reported that people with the highest intake of certain groups of preservatives had higher rates of hypertension and cardiovascular disease compared with those with the lowest intake. Participants with the highest intake of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease. Higher consumption of antioxidant preservatives was also associated with a 22% higher risk of hypertension. The study also identified eight individual preservatives that were associated with a higher risk of hypertension:
- Potassium sorbate (E202)
- Potassium metabisulphite (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 disease in the analysis.
Association Does Not Mean Causation
One of the most important points when interpreting this research is that the study was observational. That means researchers identified statistical relationships between dietary preservative exposure and health outcomes. It does not establish that consuming these preservatives directly caused hypertension or cardiovascular disease.
This distinction is particularly important because people who consume more processed foods may differ from those who consume less processed food in many other ways, including overall dietary patterns and lifestyle factors. The researchers accounted for a number of factors that could influence cardiovascular risk, but observational research cannot completely eliminate the possibility of other explanations.
Why Might Researchers Be Interested in Preservatives?
Researchers are continuing to investigate several possible biological pathways. One area of interest is oxidative stress, which occurs when reactive molecules accumulate faster than the body’s protective systems can neutralize them.
The research team is also examining whether food additives could influence pancreatic function, inflammation, metabolism, or the gut microbiota. These mechanisms are still being investigated, so more research is needed before scientists can determine whether particular preservatives themselves play a direct role in cardiovascular health.
What Does This Mean for Your Diet?
The findings add to a broader body of research examining the relationship between highly processed foods, dietary patterns, and long-term health. Rather than focusing on eliminating one particular ingredient based on a single study, it can be more useful to look at the overall quality and balance of your diet. Foods that are minimally processed, such as vegetables, fruits, legumes, whole grains, nuts, seeds, and other nutrient-dense foods, can form the foundation of a balanced eating pattern.
Reading ingredient labels can also help you understand what is in packaged foods and how frequently certain products appear in your diet. The researchers emphasized that their findings support existing recommendations to favor non-processed and minimally processed foods while avoiding unnecessary additives.
Final Thoughts
This study provides another reason researchers are taking a closer look at the relationship between food additives and cardiovascular health. However, it should be viewed as one piece of a much larger research picture rather than proof that specific preservatives cause heart disease or high blood pressure. Future research will help clarify whether the associations observed in this study reflect the effects of individual additives, broader dietary patterns, or a combination of factors. For now, the takeaway is simple: pay attention to the overall pattern of your diet rather than focusing on one ingredient in isolation. For a more personalized advice, reach out to us. Our goal is to help you look better, feel better, and perform better. Get started today!
