A large French study has found that commonly used food preservatives, including some labeled as 'natural,' may be linked to higher risks of high blood pressure, heart attacks, and strokes.

The research analyzed over 112,000 participants in the NutriNet-Santé study, tracking their consumption of preservatives in store-bought foods over several years.

Eight preservatives, including ascorbic acid (vitamin C), citric acid, potassium sorbate, sodium nitrite, and others, were associated with elevated blood pressure.

Non-antioxidant preservatives like sodium nitrite and potassium metabisulphite, often found in processed meats, wine, and baked goods, have long been linked to heart disease.Even antioxidant preservatives, typically considered safer, showed significant cardiovascular risks when consumed as additives.

The study highlights that preservatives are widespread across many foods, not just ultraprocessed items, and emphasizes choosing minimally processed or frozen foods preserved without chemical additives.

While observational and not proving causation, the study controlled for factors like age, BMI, smoking, and physical activity, offering strong evidence that some preservatives may contribute to long-term cardiovascular health risks.Researchers recommend further investigation and dietary awareness to reduce exposure to these additives.