A large French study tracking over 112,000 adults for up to eight years found that people consuming the highest amounts of common food preservatives faced significantly elevated risks of high blood pressure and cardiovascular disease. Researchers identified eight specific preservatives — both antioxidant and non-antioxidant types — commonly found in processed foods. Those with the highest intake of non-antioxidant preservatives had a 29% greater risk of hypertension and a 16% higher risk of heart attack, stroke, and angina. Antioxidant preservative consumers showed a 22% greater hypertension risk. Nearly all participants — 99.5% — were exposed to at least one preservative within the study's first two years, highlighting how widespread these additives are in modern diets.
