Trending Now - Common Food Preservatives May Raise Blood Pressure and Heart Risks

WHO:

CNN - Dr. Mathilde Touvier, principal investigator of the NutriNet-Santé study and director of research at France’s National Institute of Health and Medical Research.

Medical Xpress - Anaïs Hasenböhler, Ph.D. student and lead author of the study.

CTV News - Tracy Parker, nutrition lead at the British Heart Foundation.

WHAT:

CNN - A study linked common food preservatives to a 29% greater risk of elevated blood pressure and a 16% higher risk of heart attacks and stroke.

Medical Xpress - The study found that people consuming the largest amounts of "non-antioxidant" preservatives had a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease.

CNN - Eight preservatives were specifically associated with higher blood pressure: potassium sorbate, potassium metabisulphite, sodium nitrite, ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid, and extracts of rosemary.

CTV News - The study tracked over 112,000 people and analyzed the diets of volunteers from across France.

WHERE:

CNN - The research was conducted in France, involving participants from across the country.

WHEN:

Medical Xpress - The NutriNet-Santé study has been analyzing diets since 2009.

Medical Xpress - The study tracked participants' health for an average of seven to eight years.

WHY:

CNN - The study aims to investigate the impact of food preservatives on cardiovascular health, as previous research suggested potential harm.

Medical Xpress - The findings suggest a need for re-evaluation of the risks and benefits of food additives by regulatory authorities for better consumer protection.

HOW:

CNN - Participants tracked their food and drink consumption by brand name for three days every six months.

Medical Xpress - Researchers analyzed the ingredients of all food and drink consumed by participants, including preservatives, and compared consumption levels with medical data from the French national health care system.

(UPDATED May 21, 2026 12:01 UTC)

A new study led by Dr. Mathilde Touvier from France’s National Institute of Health and Medical Research has found that common food preservatives are linked to a 29% greater risk of elevated blood pressure and a 16% higher risk of heart attacks and strokes. The research, which tracked over 112,000 participants from across France over an average of seven to eight years, identified eight specific preservatives associated with these health risks, including potassium sorbate and sodium nitrite. These findings highlight the need for regulatory authorities to re-evaluate the risks and benefits of food additives to better protect consumers.