Eight common food preservatives are linked to a 24 percent higher risk of developing hypertension, according to a study published in the European Heart Journal.
People who consumed the highest amounts of these additives faced the elevated risk compared to those with the lowest intake, researchers found after monitoring tens of thousands of participants over several years.
Hypertension, or high blood pressure, is a chronic condition in which blood flows through arteries at higher pressures than normal. Over time, the strain on blood vessels increases the risk of heart failure, stroke, and kidney failure.
The European Heart Journal, which published the research, is a peer-reviewed medical publication of the European Society of Cardiology covering cardiovascular research and preventive medicine.
Additives linked to elevated blood pressure
Researchers identified eight specific preservatives associated with the increased risk of high blood pressure: potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extract (E392).
The identified compounds are used across the commercial food supply to extend shelf life, preserve color, and inhibit microbial growth. They are commonly added to processed meat products, beverages, processed fruits and vegetables, as well as oils and fats.
In European food labeling, E-numbers represent standardized safety codes assigned to approved food additives. Sodium nitrite is widely used in cured meats like bacon and sausages to inhibit bacteria, while citric acid and potassium sorbate serve as acidity regulators and antimicrobial agents in soft drinks and canned goods.
Ascorbic acid (E300) and sodium ascorbate (E301) are antioxidant food additives used to prevent oxidation and browning in packaged food products.
Study methods and dietary tracking
The research team evaluated dietary habits and medical records from more than 112,000 people, following their health outcomes over a period of about seven to eight years.
During the follow-up period, participants regularly completed detailed food diaries. These logs enabled scientists to measure the exact intake of individual preservatives in each person's daily diet.
Large observational cohort studies frequently use prospective dietary records to trace long-term health patterns across large populations over extended timeframes.
Cardiovascular disease and natural vitamin C
In a separate finding, researchers detected a specific link between ascorbic acid (E300), commonly known as vitamin C, and cardiovascular disease. When consumed as an added preservative, ascorbic acid was associated with a 15 percent higher risk of heart and vascular illness.
The study authors clarified that this outcome does not mean that vitamin C naturally occurring in food produces the same effect. Vitamin C found in fresh produce is part of a complex nutrient structure accompanied by fiber, potassium, and antioxidants.
Cardiovascular diseases remain a major cause of death worldwide, encompassing conditions such as coronary artery disease, heart failure, and stroke.
Statistical links and related health risks
The authors emphasized that the study demonstrates a statistical association and does not prove that food preservatives directly cause an increase in blood pressure.
The findings add to existing scientific knowledge regarding cardiovascular risk factors. Previous studies have established that high blood pressure, diabetes, and smoking contribute to the early development of dementia.
