Ingredients used to keep processed foods fresh longer may come with an unexpected downside for your heart. A study of more than 112,000 adults found that higher consumption of certain food preservatives was associated with greater risks of high blood pressure and cardiovascular disease. Exposure was nearly universal, with 99.5% of participants consuming at least one preservative during the study's first two years.
Those consuming the highest amounts of non-antioxidant preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease compared with those consuming the least. Higher consumption of antioxidant preservatives was associated with a 22% greater hypertension risk. Eight individual preservatives were linked to high blood pressure, although the observational study cannot establish that the additives themselves caused these health problems.
The findings offer another reason to look beyond calories and macronutrients when choosing what to eat. Preservatives are widespread throughout the processed food supply, and researchers are investigating whether some may influence oxidative stress, pancreatic function, inflammation and the gut microbiome. Favoring fresh, whole and minimally processed foods naturally reduces your exposure to unnecessary additives while giving your body the nutrients it needs without a lengthy ingredient list.
SOURCE:
ScienceDaily, September 20, 2026