Researchers examined the dietary habits of more than 112,000 adults in France over a period of up to eight years.
The findings were published in the journal European Heart Journal.
The study focused on preservatives commonly used in processed foods to prevent bacteria and mold, according to HealthDay.
Increased risk
According to the researchers, people with a high intake of certain preservatives had a greater risk of high blood pressure and cardiovascular disease.
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In particular, so-called non-antioxidant preservatives were linked to an almost 30 percent higher risk of hypertension.
The researchers also found an increased risk of conditions including blood clots and angina.
As a result, the researchers believe food safety authorities should take a closer look at whether some preservatives may be more harmful than previously assumed.
Preservatives of concern
The study specifically points to substances such as sodium nitrite, potassium sorbate, and citric acid. These are widely used in ready-made products and processed foods.
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One of the most notable findings concerns ascorbic acid, also known as E300, which researchers said was associated with an increased risk of heart problems.
At the same time, the researchers emphasized that the study supports recommendations to eat fewer ultra-processed foods and instead choose fresher, simpler foods.
Sources: HealthDay and European Heart Journal.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.