In A Nutshell

• A study of more than 112,000 people found that higher consumption of common food preservatives was linked to a significantly greater risk of high blood pressure and cardiovascular disease.
• People who consumed the most non-antioxidant preservatives, a group that includes nitrites, sorbates, and sulphites, had a 29% higher risk of high blood pressure and a 16% higher risk of cardiovascular disease than the lowest consumers.
• In a twist, ascorbic acid used as a food additive was tied to higher cardiovascular risk, even though vitamin C from natural food sources like fruits and vegetables is generally associated with heart health benefits.
• Because this is an observational study, it cannot prove preservatives directly cause these conditions, but researchers say the findings are strong enough to warrant a fresh look at how these additives are regulated.