Recent data from the large-scale NutriNet-Santé cohort study highlights a substantial connection between the ubiquitous preservatives found in industrial foods and long-term cardiovascular risks. Over a median follow-up of nearly eight years, researchers analyzed the diets of more than 112,000 adults to measure how chronic exposure to everyday food additives impacts vascular health.
The findings show that non-antioxidant preservatives, frequently used to prevent mold and bacterial growth, are linked to a 29 percent higher risk of developing high blood pressure and a 16 percent greater risk of cardiovascular disease. Specific additives driving this elevated hypertension risk include potassium sorbate, potassium metabisulphite, and sodium nitrite.
Similarly, researchers examined antioxidant preservatives, commonly added to prevent food from browning or turning rancid. High consumption of these compounds was associated with a 22 percent elevated risk of high blood pressure. Within this category, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and extracts of rosemary were all associated with increased blood pressure. Notably, when ascorbic acid is used as an industrial food additive, it is specifically linked to a 15 percent higher overall incidence of cardiovascular disease.
While the study is observational, its immense scale and detailed dietary tracking provide compelling evidence that heavily processed diets exert a measurable, systemic burden on the heart. These insights strongly reinforce current medical guidance to prioritize fresh, minimally processed whole foods as an evidence-based strategy for protecting long-term cardiovascular wellness and avoiding the hidden risks embedded in industrial food products.
Publication paper: Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santé study, European Heart Journal (2026). DOI: 10.1093/eurheartj/ehag308