Study Links Common Food Preservatives to High Blood Pressure, Cardiovascular Disease

People with highest risks were people who consumed the most preservatives, the researchers said.

A patient has his blood pressure checked, in a file photo. Spencer Platt/Getty Images

Researchers found that consumption of common food preservatives may be associated with a higher risk of high blood pressure or even cardiovascular disease, according to a study published last week.

The study was led by researchers from the French National Institute for Health and Medical Research, the Nutritional Epidemiology Research Team at the Université Sorbonne Paris Nord, and the Université Paris Cité, France. It was published in the European Heart Journal on May 20.