Overview
- The peer-reviewed analysis published in the European Heart Journal found higher preservative intake was associated with about a 29% greater risk of high blood pressure and a 16% higher risk of cardiovascular disease.
- The study, published Wednesday, May 20, 2026, used brand-level dietary records and health data from more than 112,000 NutriNet-Santé participants tracked for an average of seven to eight years.
- Researchers identified eight preservatives linked to higher blood pressure — including potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), citric acid (E330) and ascorbic acid (E300) — and found ascorbic acid was also tied to cardiovascular disease.
- The paper is observational so it cannot prove cause and effect; the authors and independent experts urged caution and called for experimental and mechanistic studies of inflammation, oxidative stress, metabolism and the gut microbiota.
- The findings highlight how widespread additives are in modern diets — 99.5% of participants consumed at least one preservative — and the authors recommended favoring non‑processed or minimally processed foods while regulators review safety balances that preserve food protection and reduce waste.