Common food preservatives found in yoghurts, fruit juice, wholegrain bread, and numerous other everyday products could significantly increase the risk of heart disease, according to new research. French scientists discovered that individuals consuming the highest levels of these preservatives were 16 percent more likely to suffer from heart disease, heart attacks, and strokes.
The study also revealed that those with the highest intake were nearly 30 percent more likely to develop high blood pressure, the leading risk factor for stroke. The researchers identified that eight of the 17 most commonly consumed preservatives appeared to directly raise blood pressure.
Study Details
Published in the European Heart Journal, the research analyzed the diets of nearly 112,400 people over an average follow-up period of seven to eight years. Participants completed food and drink questionnaires every six months, detailing their consumption over the previous three days. Almost all participants (99.5 percent) consumed at least one food preservative within the first two years, but the elevated heart risk was observed only among those with the highest consumption.
The lowest consumers averaged about 156 mg of preservatives daily, while the highest consumed more than 1 g per day. The highest consumers also ate significantly more ultra-processed food, which made up 21.4 percent of their diet by weight compared to 14.3 percent among the lowest consumers.
Key Preservatives Identified
The increased heart risk appeared to be driven by eight preservatives, including potassium sorbate, potassium metabisulphite, sodium nitrite, and ascorbic acid. These additives are commonly found in baked goods, fruit juices, processed meats, and ice cream.
While the researchers could not pinpoint the exact mechanism, they suggested that preservatives may trigger oxidative stress, a form of cellular damage linked to inflammation, ageing, and disease. However, as an observational study, no firm conclusions about cause and effect could be drawn.
Expert Reactions
The researchers called for a re-evaluation of the risks and benefits of these food additives by regulatory authorities such as the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA). They also supported existing advice to favour fresh and minimally processed foods to help prevent high blood pressure and heart disease.
Independent experts welcomed the study but urged caution. Rachel Richardson, a public health researcher not involved in the study, noted that people consuming more preservatives may also have generally less healthy lifestyles. However, she acknowledged that the researchers adjusted for major factors like age, BMI, smoking, physical activity, and overall diet, meaning the findings warrant further investigation. Richardson also highlighted that the study was conducted in France and mainly involved women with healthier lifestyles, so results may not fully apply to the UK.
Other experts emphasized that preservatives play an important role in keeping food safe, extending shelf life, and reducing costs. In the UK, food additives are regularly reviewed by regulators, and unsafe substances can be removed from the market.
Professor Gunter Kuhnle of the University of Reading stressed the importance of research into additives but warned that studies must carefully separate the effects of preservatives from broader dietary habits that might be damaging to health.
High blood pressure affects around 14 million adults in the UK and is the leading cause of heart attacks and strokes. Often dubbed a 'silent killer', the condition frequently causes no symptoms, meaning many sufferers are unaware until serious complications develop.
