Preservatives in processed foods linked to higher heart and blood pressure risks, French study finds
A large French observational study of 112,395 adults over ~8 years found that higher intake of total non-antioxidant preservatives was tied to a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease, while total antioxidant preservatives were linked to a 22% higher hypertension risk. Of 17 preservatives consumed by at least 10% of participants, eight were associated with higher hypertension, including potassium sorbate, sorbic acid, sodium nitrite, potassium nitrite, sodium metabisulphite, potassium metabisulphite, citric acid, and tripotassium citrate; ascorbic acid showed a notable association with higher cardiovascular disease risk. The study is observational and cannot prove causation, and limitations include potential reporting biases and population differences, but researchers suggest favoring natural ingredients and replication in other populations."