An observational French study of 112,395 adults linked higher intake of eight common food preservatives to increased risks of hypertension and cardiovascular disease, but cannot prove causation.
Researchers from the NutriNet‑Santé cohort, led by Dr. Mathilde Touvier and PhD student Anaïs Hasenböhler, analyzed dietary records of 112,395 French volunteers over seven to eight years. Participants logged detailed three‑day food intakes every six months, allowing the team to quantify exposure to food preservatives.
The analysis found that 99.5% of participants consumed at least one preservative. Those with the highest intake of non‑antioxidant preservatives had a 29% higher risk of developing hypertension and a 16% higher risk of cardiovascular disease compared with low‑intake peers. High intake of antioxidant preservatives was associated with a 22% higher hypertension risk. Eight preservatives—potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330) and rosemary extract (E392)—were specifically linked to higher hypertension risk; ascorbic acid was also linked to cardiovascular disease.
The authors emphasize that the study’s observational design identifies statistical associations, not direct causality, and note limitations inherent to such designs. They suggest the findings warrant re‑evaluation of additive safety by regulatory bodies such as the EFSA and FDA, and support existing advice to prioritize non‑processed foods and limit unnecessary additives. Further research is needed to clarify biological mechanisms and confirm whether the preservatives themselves drive the observed health risks.