Common food additives used in ultraprocessed items such as fruit juices, cured meats and packaged snacks have been directly linked to a heightened risk of serious heart conditions, new French research has found. The study, which tracked nearly 112,400 people over seven to eight years, reports that those whose diets were dominated by these preservatives faced a 29 percent increased risk of developing high blood pressure and a 16 percent higher risk of cardiovascular disease compared with individuals who consumed the least.
Study finds eight preservatives linked to heart risks
Researchers led by Dr. Mathilde Touvier of the French National Institute for Health and Medical Research (INSERM) and PhD student Anaïs Hasenböhler analysed the dietary habits of participants aged 15 and older across France. Volunteers reported everything they ate and drank each day over six-month increments, allowing the team to scrutinise the ingredients in the products they consumed. Nearly all participants had eaten at least one food preservative within the first two years of the study.
The research, described as the first to examine links between specific preservatives and cardiovascular health, identified eight additives associated with increased risk: potassium sorbate, potassium metabisulfite, sodium nitrite, sodium ascorbate, sodium erythorbate, extracts of rosemary, citric acid, and two forms of ascorbic acid — the compound widely known as vitamin C.
People who consumed the highest levels of mould-stopping antioxidant preservatives — a category that includes ascorbic acid — had a 22 percent higher risk of high blood pressure. Ascorbic acid was also specifically linked to cardiovascular disease, the researchers noted. The findings build on years of evidence showing the harms of ultraprocessed foods, which now account for more than half of daily calorie intake in the UK, according to national data.
Crucial distinction: natural versus added vitamin C
Perhaps the most striking finding concerns ascorbic acid — but the researchers are emphatic that this does not mean people should avoid vitamin C in its natural form. Ascorbic acid used as a food additive may be chemically manufactured, whereas the same compound found in oranges, broccoli and other fruits and vegetables occurs naturally. Dr. Touvier stressed the difference in an email, stating: “Naturally occurring ascorbic acid and added ascorbic acid – which may be chemically manufactured – may have different impacts on health. Thus, the results observed here for these food additives are not true for natural substances found in fruits and vegetables.”
The National Institutes of Health notes that ascorbic acid is the most common form of vitamin C supplements, though it is chemically identical to the natural version. However, the context of consumption — including dosage, the food matrix it is embedded in, and the presence of other compounds — is thought to alter its effects. Broader research on vitamin C and cardiovascular health has produced mixed results: some studies suggest it can help lower blood pressure and improve endothelial function, particularly in individuals with low levels, while large trials have found no significant cardiovascular benefit from supplementation, especially when combined with other antioxidants like vitamin E.
Among the other identified additives, sodium nitrite — widely used in processed meats — has a dual profile. While some research investigates its potential therapeutic use for improving nitric oxide bioavailability and blood vessel function, other studies have linked it to an increased risk of hypertension. Extracts of rosemary have shown potential heart-health benefits in animal research, and citric acid is generally considered safe though its specific role in cardiovascular disease risk remains less studied. The researchers plan further work to explore how these additives and ultraprocessed foods influence inflammation, metabolic health and the gut microbiome — factors known to play a role in atherosclerosis and heart attacks.
Cardiovascular disease remains the leading cause of death in the UK, accounting for around 170,000 deaths annually — roughly a quarter of all deaths. More than 8 million people live with CVD, and over one in three adults has high blood pressure. In England, an estimated 32 percent of adults have hypertension, with men more likely to be affected, and approximately 4.2 million adults remain undiagnosed. The British Medical Association has warned that the UK’s current regulatory approach to food production, marketing and distribution is failing to protect public health, with ultraprocessed foods fuelling rising rates of obesity and preventable conditions.
Regulatory gaps and expert recommendations
The UK and EU have stricter controls on food additives than the US, where several substances banned in Britain — including potassium bromate, azodicarbonamide (sometimes called the “yoga mat chemical”), and titanium dioxide — are still permitted. The Food Standards Agency (FSA) oversees additive approvals in the UK. Dr. Touvier argued that the new findings should prompt a re-evaluation of the risks and benefits of these additives by bodies such as the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA).
“In the meantime,” she added, “these findings support existing recommendations to favour non-processed and minimally processed foods, and avoid unnecessary additives.” The research, while observational and unable to prove direct causation, provides further evidence that the additives themselves — not just the broader composition of ultraprocessed foods — may be driving harm, and underscores the growing understanding that the combination of these substances in modern diets could have synergistic or antagonistic effects that require urgent investigation.