High Blood Pressure, Heart Attacks Linked to Common Preservatives in Food
Researchers found the strongest links with nitrites, nitrates and sulphites, while saying the observational study cannot prove preservatives caused the rise.
- On Thursday, May 21, 2026, a new study published in the European Heart Journal linked common preservatives to a 29% greater risk of elevated blood pressure and a 16% higher risk of heart attacks and stroke.
- Researchers tracked over 112,000 participants through the French NutriNet-Santé study to investigate 58 preservatives' impact on cardiovascular health, focusing on 17 preservatives consumed by at least 10% of participants.
- Eight preservatives including sodium nitrite were linked to higher blood pressure, while so-called natural antioxidants such as citric acid and ascorbic acid led to a 22% greater risk of high blood pressure.
- Lead author Mathilde Touvier noted antioxidants are "not exactly natural" when used as preservatives, while Professor Gunter Kuhnle of the University of Reading warned measuring individual compound consumption remains difficult due to food composition variability.
- Nutrition lead Tracy Parker of the British Heart Foundation said this is "one of the first large studies to look at individual preservatives rather than treating ultra-processed foods as a single category," though preservatives remain ubiquitous in the food supply.
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57 Articles
Food preservatives thought of as 'natural' linked to high blood pressure and heart disease
Common preservatives used in many store-bought foods to kill bacteria and mold were linked to a higher risk of elevated blood pressure, heart attacks and stroke in a new study.
Common preservatives used to eliminate bacteria and mold in many foods have been linked to a 29% increased risk of high blood pressure and a 16% increased risk of heart attacks and…
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Study: Common food preservatives linked to high blood pressure, heart attack risk
A new study is linking certain common preservatives to a greater risk of high blood pressure and heart attack. These were the most concerning. (Adobe Stock)
Common food preservatives linked to higher cardiovascular disease risks
Eating foods that contain common preservative food additives may increase the risks of high blood pressure and cardiovascular disease, according to research published in the European Heart Journal today.
The researchers stress that a reassessment of the risks and benefits of these food additives is needed by the competent authorities to better protect consumers
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