Paris, September 22 — A large French study published in 2024 in the journal Hypertension found that people who consumed the most food preservatives had a 24% higher risk of developing high blood pressure compared with those who consumed the least. The study, described as the first of its kind, followed 112,395 participants in France for a median of 14 years. Researchers analyzed dietary intake of eight common preservatives: potassium sorbate, sodium benzoate, calcium propionate, sodium nitrite, potassium nitrate, sodium erythorbate, sodium sulfite, and sodium metabisulfite.
These additives are widely used in processed foods such as cured meats, baked goods, soft drinks, and wine. The work was conducted by researchers from the French National Institute of Health and Medical Research (INSERM) and the University of Paris, among other institutions.
The lead author was Dr. Mathilde Touvier, a research director at INSERM.
What the study found
The results showed that a higher intake of preservatives was associated with a higher risk of hypertension, with the strongest associations for sodium nitrite and potassium sorbate. The study adjusted for factors such as age, sex, body mass index, physical activity, smoking, and family history of hypertension. It was an observational study, meaning it cannot prove causation, but it adds to growing evidence linking ultra-processed foods to cardiovascular risks.
The researchers noted that the study’s observational nature means residual confounding cannot be ruled out. They also emphasized that the findings support the need for further research and potentially for regulations on food additives.
High blood pressure, or hypertension, affects nearly half of U.S. adults and is a major risk factor for heart disease and stroke.
Strengths and limitations
The study’s strengths include its large sample size and long follow-up. Limitations include its observational design and the fact that the participants were mostly women and health-conscious volunteers, which may limit generalizability. The participants were part of the NutriNet-Santé cohort, a large ongoing study in France that began in 2009.
The findings were published in the journal Hypertension, a peer-reviewed journal of the American Heart Association. The study was funded by the French Ministry of Health, the French National Institute of Health and Medical Research, and other public institutions.
No conflicts of interest were reported. The researchers called for more studies to confirm the findings and to understand the mechanisms. Consult your doctor for medical advice.
