Eight commonly used food preservatives have been linked to a higher risk of high blood pressure and cardiovascular disease in one of the largest studies of its kind, published in the European Heart Journal.

The research tracked 112,395 participants for up to eight years, giving scientists an unusually detailed picture of everyday diets and the additives hidden inside processed foods and drinks.

What the researchers found

Preservative exposure turned out to be nearly universal: 99.5 per cent of participants consumed at least one food preservative during the first two years of the study.

Participants with the highest intake of non-antioxidant preservatives had a 29 per cent higher risk of hypertension than those consuming the lowest amounts, along with a 16 per cent higher risk of cardiovascular disease, including heart attack, stroke and angina. Those consuming the most antioxidant preservatives faced a 22 per cent higher hypertension risk.

Eight preservatives stood out with specific links to higher blood pressure: potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330) and extracts of rosemary (E392). Ascorbic acid was also specifically associated with cardiovascular disease.

Association, not proof, and context matters

The researchers stress that this is an observational study: it identifies associations, not causation. Other lifestyle or dietary factors could partly explain the link, though the team adjusted for a wide range of confounders including overall diet quality.

Importantly, the lead researcher clarified that the findings concern these substances as concentrated food additives in processed products, not the same compounds occurring naturally in fruits and vegetables. The food matrix, in other words, appears to matter.

The authors say their conclusions underscore the need for health authorities to reassess the safety of these additives in light of the new evidence and better protect the public.

For consumers, the most evidence-consistent takeaway is familiar: cutting back on ultra-processed foods, which carry the highest concentrations of these preservatives, remains the smartest dietary move.