A French study has shown that even natural preservatives can increase the risk of high blood pressure.
WASHINGTON — A new study from France is linking common preservatives to cardiovascular issues.
The study, published Wednesday in the European Heart Journal, found preservatives used in many store-bought foods to kill bacteria and mold were linked to a 29% greater risk of high blood pressure and a 16% higher risk of heart attack and stroke.
Researchers said that even natural preservatives, like vitamin C, were shown to increase the risk of developing high blood pressure. A senior author for the study told CNN that naturally occurring vitamin C found in foods like fruit impact the body differently than the manufactured kind used to preserve foods.
Preservatives are vital to preventing spoilage and keeping food safe for longer periods of time
The study investigated the impact of 58 preservatives on the cardiovascular health of more than 112,000 participants. Of the 17 common preservatives the study researched closely, eight were associated with increased blood pressure over a decade.
Those eight included potassium sorbate, potassium metabisulfite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid and extracts of rosemary.
Among the most concerning preservatives: sodium nitrite, commonly found in bacon, ham, and deli meats; potassium sorbate, used in wine, baked goods, and sauces; and potassium metabisulfite, found in fermented beverages including wine, juice, and cider.
According to CNN, the study also specifically linked ascorbic acid, or vitamin C, to cardiovascular disease.
The study’s authors noted the results “need to be confirmed by other epidemiological studies,” and experimental research is needed to gain further insight into underlying mechanisms.
“If confirmed, these new data call for the re-evaluation of regulations governing the use of these additives to improve consumer protection,” the study said.
The findings, published in the European Heart Journal, add new dimension to what researchers already know about ultraprocessed foods — that they carry roughly a 50 percent higher risk of cardiovascular disease-related death. Prior research by the same team found similar preservatives linked to significantly higher risks of cancer and type 2 diabetes.
The practical takeaway is straightforward: choose fresh, minimally processed foods when you can. When convenience matters, frozen options preserved by cold temperature — not chemical additives — are a better bet.
CNN Newsource and WKYC’s Monica Robins contributed to this report.