8 Common Food Additives Linked to High Blood Pressure and Heart Disease

According to the findings, participants who ingested the highest levels of non-antioxidant preservatives—which are added to foods to prevent microbial growth—faced a 29% higher risk of developing high blood pressure compared to those consuming the lowest levels.

Anaïs Hasenböhler, lead study author and PhD student with the Nutritional Epidemiology Research Team at the French National Institute for Health and Medical Research (INSERM), noted that the implications extend further into chronic health risks. Alongside study co-author Mathilde Touvier, researchers documented that preservatives were present in 99.5% of participant diets during the first two years of tracking.

How Different Preservatives Impact Blood Pressure

The research distinguishes between two primary categories of food preservatives used to maintain shelf stability. Participants consuming the highest levels of antioxidant preservatives—designed to keep food from spoiling or turning brown—experienced a 22% higher risk of developing high blood pressure, according to data published in the European Heart Journal.

Medical experts emphasize that while the observational study establishes a clear statistical association, it does not definitively prove causation. Katherine N. Balantekin, assistant professor in the Department of Exercise and Nutrition Sciences at the University at Buffalo, explained that these preservatives are predominantly found in ultraprocessed foods. Such items frequently contain elevated levels of added fats, sugar, and sodium, which independently contribute to cardiovascular disease.

Beyond the nutritional profile of ultraprocessed foods, specific additives may directly impair physiological functions. Scott Keatley, co-owner of Keatley Medical Nutrition Therapy, stated that certain preservatives can increase inflammation, trigger oxidative stress, alter blood vessel function, or disrupt the gut microbiome. Nitrites, for instance, have demonstrated links to oxidative damage in laboratory settings.

Practical Steps to Reduce Preservative Intake

Because ultraprocessed foods account for roughly 57% of the United States food supply, eliminating preservatives entirely is virtually impossible, according to Dr. Federica Amati, a research fellow at Imperial College London and registered nutritionist. Amati recommends prioritizing whole foods, including fruit, vegetables, whole grains, nuts, seeds, herbs, and spices, which naturally lack cosmetic commercial additives.

“As a double benefit, these foods… are rich in fiber,” Amati told Medical News Today, noting that fiber supports gut health, immune function, and heart health. She suggests targeting the worst offenders first, such as processed meat products containing nitrate and nitrite preservatives, and replacing sodas with water, unsweetened tea, coffee, or fermented products like kombucha or kefir that feature live cultures and short ingredient lists.