Food preservatives tied to greater heart risks

Common preservatives in packaged foods may carry heart risks beyond the effects of salt, sugar or saturated fat. In a large French study, people with the greatest exposure to non-antioxidant preservatives faced 16% more cardiovascular risk than those with the least exposure. For coronary heart disease, the difference was 26%. Overall preservative consumption was also associated with a 24% increase in hypertension risk.

The NutriNet-Santé project examined brand-level food records and health results from French adults enrolled between 2009 and 2024. Investigators estimated exposure to 58 separate additives rather than treating every highly processed product alike. The statistical analysis accounted for factors including age, BMI, exercise, smoking, sodium, saturated fat, sugar, produce and consumption of heavily processed foods.

The research shows correlation, not proof that preservatives caused these conditions. Its participants also differed from the broader population: they were more often women, had more education and generally began with healthier habits. Still, preservative exposure was nearly universal among participants, and at least one such additive appeared in more than 20% of industrial food and beverage products in a global database during 2024. Researchers said laboratory and clinical work is still needed before drawing regulatory conclusions.