Cardiovascular disease (CVD) remains the leading global cause of death, with hypertension as a major modifiable risk factor. Increasing evidence suggests that food additives in ultra-processed foods may also influence cardiovascular health.

Food preservatives are widely used to extend the shelf life and maintain the quality of processed foods and beverages. Although these additives have long been considered safe within regulatory limits, emerging experimental evidence suggests that some preservatives may adversely affect cardiovascular health through mechanisms involving oxidative stress, inflammation, and metabolic dysfunction.

A large prospective study published in the European Heart Journal investigated the association between preservative food additive exposure and the incidence of hypertension and CVD. The study found that higher intake of several commonly used preservatives was associated with an increased risk of hypertension and cardiovascular events. Specific additives, including potassium sorbate, sodium nitrite, citric acid, and ascorbic acid, emerged as important contributors to hypertension and CVD risk. This supports the recommendations for favor fresh and minimally processed foods.