A new French study published in the European Heart Journal has found that common preservatives used in store-bought foods are associated with increased risks of high blood pressure, heart attack, and stroke. The research, part of the ongoing NutriNet-Santé study in France since 2009, analyzed data from more than 112,000 participants aged over 15 and examined the effects of 58 preservatives on heart health. It found that preservatives could raise hypertension risk by 29 percent and heart attack or stroke risk by 16 percent.

The study identified both synthetic and so-called natural antioxidant preservatives, such as citric acid and ascorbic acid, as contributors to elevated blood pressure. Lead researcher Mathilde Touvier from France’s National Institute of Health and Medical Research noted that naturally occurring compounds in fruits and vegetables differ from chemically produced additives. Co-author Anaïs Hasenböhler added that preservatives are widely used beyond ultra-processed foods, making dietary avoidance difficult.

Researchers also linked several preservatives, including sodium nitrite and potassium metabisulfite, to cancer and type-2 diabetes in earlier studies. Experts cautioned that the findings are observational and do not prove causation, calling for further investigation.