Common Food Ingredients Linked to Higher Heart Disease Risk, Scientists Find

  • تاريخ النشر: الإثنين، 08 يونيو 2026 زمن القراءة: دقيقة قراءة

Study links preservative intake to hypertension and cardiovascular disease risks, urging a cautionary approach to processed food.

Potassium Sorbate

Potassium Metabisulphite

Ascorbic Acid

Sodium Ascorbate

Sodium Erythorbate

Citric Acid

Rosemary Extract

Preservatives as a Group

The Bigger Pattern Is Ultra-Processed Food

Sodium Nitrite

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A new study has put familiar packaged-food ingredients back under the spotlight. The ingredients are not exotic chemicals hidden in rare products, but common preservative additives used to help foods last longer, keep colour, slow spoilage, or protect flavour in industrial foods.

The research, published in the European Heart Journal, followed 112,395 adults in France’s NutriNet-Santé cohort between 2009 and 2024. It found associations between higher intake of some preservative food additives and higher incidence of hypertension or cardiovascular disease, but experts stress the study is observational, meaning it cannot prove the additives directly caused the risk.

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