HOW HIGH? –
June 30, 2026 – Compared with those who consumed the lowest amounts of preservatives, people with the highest intake had a 24% greater risk of developing hypertension. Researchers identified eight commonly used preservatives associated with a higher incidence of hypertension … including potassium sorbate, sodium nitrite, citric acid, and ascorbic acid.
When researchers looked at different types of preservatives, they found that high consumption of non-antioxidant preservatives, such as sodium nitrite and sorbates used in processed meats and packaged foods, was associated with a 29% higher risk of hypertension and a 16% higher risk of cardiovascular disease.
