A large-scale study published in *Wired* links common food preservatives to increased risks of hypertension and cardiovascular disease.Researchers analyzed data from the NutriNet-Santé cohort study, tracking 112,395 participants over 7.9 years.

They found that non-antioxidant preservatives like sodium nitrite and potassium sorbate were associated with a 29% higher risk of hypertension and a 16% increased risk of cardiovascular disease.Antioxidant preservatives such as ascorbic acid also showed similar correlations.The study identified eight preservatives linked to hypertension, including citric acid and rosemary extract.While the findings suggest a potential causal relationship, the researchers emphasize this is an observational study, not a definitive proof.They call for reevaluating food additive regulations and recommend prioritizing minimally processed foods.

The study highlights the need for further research and regulatory review, as preservatives may contribute to hypertension, which in turn elevates cardiovascular risks.