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Study links common food preservatives to higher risk of hypertension, heart disease

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A new French study has linked several common food preservatives used in store-bought foods to an increased risk of high blood pressure and cardiovascular diseases, raising fresh concerns about the health effects of additives commonly found in processed and ultra-processed foods.

The study, published in the European Heart Journal, found that people who consumed higher amounts of certain preservatives were more likely to develop hypertension, heart attacks and stroke over time.

Researchers analysed data from more than 112,000 participants enrolled in the NutriNet-Santé cohort, an ongoing French nutrition and health study that has tracked dietary habits since 2009.

Burden of heart disease in Nigeria

The findings come as Nigeria continues to face a growing burden of non-communicable diseases, particularly cardiovascular conditions such as hypertension, stroke and heart disease.

Hypertension, commonly known as high blood pressure, occurs when the force of blood pushing against the walls of blood vessels remains consistently too high. Over time, the condition can damage blood vessels and increase the risk of stroke, heart failure and kidney disease.

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A stroke occurs when blood supply to part of the brain is blocked or when a blood vessel in the brain bursts, potentially causing paralysis, speech problems or death.

Heart attacks happen when blood flow to part of the heart becomes blocked, preventing oxygen from reaching heart muscles.

According to a report by PREMIUM TIMES, health experts and existing reports, hypertension remains one of the most common non-communicable diseases in Nigeria, with many cases undiagnosed until complications develop.

Preservatives linked to cardiovascular risk

According to the findings, preservatives used to prevent spoilage caused by bacteria, mould and yeast were associated with significantly higher cardiovascular risks.

The study reported that higher consumption of these preservatives was linked to a 29 per cent greater risk of elevated blood pressure and a 16 per cent increased risk of heart attacks and stroke.

Researchers identified three “non-antioxidant” preservatives strongly associated with hypertension. These include potassium sorbate, potassium metabisulphite and sodium nitrite.

Potassium sorbate is commonly used in baked goods, cheeses, sauces and wine, while potassium metabisulphite is often found in wine, juice, cider and beer.

Sodium nitrite is widely used in processed meats such as bacon, ham and deli meats.

The study also found that several antioxidant preservatives, often described as “natural”, were associated with increased cardiovascular risk.

These include ascorbic acid, sodium ascorbate, sodium erythorbate, citric acid and rosemary extracts, which are commonly used to prevent foods from turning brown or rancid.

Higher intake of these antioxidant preservatives was associated with a 22 per cent greater risk of high blood pressure.

Ascorbic acid, also known as vitamin C, was specifically linked to cardiovascular disease in the study.

Researchers noted that although ascorbic acid and citric acid naturally occur in fruits and vegetables, additives used in processed foods may not have the same health effects as naturally occurring compounds.

Ultra-processed foods under scrutiny

The findings add to growing evidence linking ultra-processed foods to poor health outcomes.

Researchers noted that preservatives are not limited to ultra-processed foods alone, as earlier findings showed that only about 35 per cent of preservative intake came from ultra-processed products.

Still, the study highlighted the widespread presence of preservatives across many commonly consumed foods and reinforced recommendations encouraging people to consume more fresh and minimally processed foods.

Researchers advised consumers to prioritise fresh, uncooked and minimally processed foods where possible.

Frozen foods preserved through low temperatures rather than additives were also identified as preferable alternatives.

Long-term dietary tracking

To conduct the research, participants recorded all foods and drinks consumed over three days every six months, including brand names.

Researchers then matched these records with ingredient databases to estimate preservative exposure over several years.

Medical records from the French national healthcare system were used to track diagnoses of hypertension and cardiovascular disease over the study period.

The researchers examined 58 preservatives in total and conducted detailed analysis on 17 additives consumed by at least 10 per cent of participants. Eight of those preservatives were associated with increased hypertension risk over the following decade.

READ ALSO: WHO, EU launch health support project as Nigeria battles multiple disease outbreaks

Links to cancer, diabetes

The study builds on previous research linking similar preservatives to increased risks of cancer and type 2 diabetes.

Earlier findings identified preservatives such as sodium nitrite, potassium nitrate, sorbates, potassium metabisulphite, acetates and acetic acid as being associated with higher risks of prostate cancer, breast cancer and other cancers.

Several of the same preservatives were also previously linked to a significantly increased risk of developing type 2 diabetes.

Although the researchers noted that the findings do not establish direct cause and effect, they said the results highlight the need for further investigation into the long-term health effects of food additives and preservatives.

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Health

British national tests positive for Ebola in DRC

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A British national has tested positive for Ebola in the Democratic Republic of the Congo (DRC), the UK government has confirmed.

According to the BBC, the British man tested positive for the virus while in the DRC. Reuters subsequently reported that he would be medically evacuated to the UK for specialist treatment. However, the exact time of the evacuation was not immediately known.

This marks the first confirmed case of a British national contracting the virus during the ongoing outbreak in the DRC, which has claimed more than 5,000 lives.

Ebola is a viral disease that can cause severe illness and spreads mainly through direct contact with the blood or other bodily fluids of an infected person.

Symptoms include fever, headache, vomiting, muscle pain, weakness, and diarrhoea.

“The UK has well-established procedures for dealing with cases like this, and those processes have been activated,” a UK government spokesperson was quoted as saying.

“Further information will be shared in due course as appropriate. The risk to the UK public from Ebola remains low.”

Ebola outbreak

The current outbreak is caused by the Bundibugyo virus, a species of Ebola virus, and was first declared in DRC in May 2026.

According to the latest figures from the United States Centres for Disease Control and Prevention (CDC), the outbreak had recorded 10,563 confirmed cases and 5,130 deaths across five countries as of 1 November 2026.

The DRC accounts for the majority of the cases, with 10,532 confirmed cases and 5,126 deaths. The outbreak has affected eight provinces in the country.

Kenya has recorded nine confirmed cases and two deaths, while Uganda has recorded 20 confirmed cases and two deaths, alongside one probable case and one probable death.

Nigeria confirmed its first case on 20 October after a traveller with a history of travel to Uganda tested positive for the virus. The patient was subsequently medically evacuated to Switzerland for treatment.

According to the European Centre for Disease Prevention and Control (ECDC), 62 contacts linked to the Nigerian case had been identified and were under follow-up as of 29 October.

Symptoms and transmission

The World Health Organisation (WHO) has explained that Ebola survivors may transmit the virus through sexual intercourse if it persists in their semen after recovery.

However, survivors who have met the criteria for discharge from treatment are not expected to transmit the virus through sweat or saliva, as the virus is cleared from their blood.

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Six climate measures could save 1.6 million lives yearly – WHO

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Six proven climate and health interventions could prevent 1.6 million deaths annually and generate trillions of dollars in economic benefits if implemented globally, the World Health Organisation (WHO) has revealed.

The measures, which include heat-health warning systems, access to safe water and sanitation, cleaner household energy and more efficient fossil fuel pricing policies, could generate $3.9 trillion in annual economic welfare benefits and a further $5.4 trillion in fiscal gains.

The WHO disclosed this in a new report titled ‘Global benefits and costs of prioritised actions on climate change and health’, released ahead of the 31st United Nations Climate Change Conference (COP31), where countries are expected to present their climate commitments.

According to the report, the six interventions could prevent one in every 40 deaths globally, based on modelled projections, while avoiding 16.7 billion tonnes of carbon dioxide emissions annually.

The estimated emissions reduction is equivalent to 31 per cent of global annual greenhouse gas emissions, excluding emissions from land use, land-use change and forestry.

The report, which the WHO described as its first comprehensive assessment of the economic and fiscal returns from scaling up the six recommended interventions, highlights the potential health and financial gains of integrating public health considerations into climate policies.

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It argues that many health consequences of climate change are preventable through existing solutions, but governments must implement them across health and other sectors that determine people’s health.

Six interventions

The report identifies six interventions: heat-health warning systems, climate-resilient drinking-water services, basic sanitation services, hygiene and handwashing facilities, cleaner household fuels and technologies for cooking and heating, and efficient fossil fuel pricing policies.

The WHO estimates that five of the interventions could generate $24 in benefits for every $1 invested, with returns expected to be greater in low- and middle-income countries.

Heat-health warning systems are projected to deliver particularly high returns, generating an estimated $835 in benefits for every $1 invested.

The report attributes the high returns to the relatively low cost of expanding existing warning systems and their potential to prevent heat-related illnesses.

Efficient fossil fuel pricing policies, however, are projected to deliver the largest overall gains.

Such policies, including removing inefficient fossil fuel subsidies and appropriately taxing fossil fuels, could prevent 1.2 million deaths annually while generating $3 trillion in economic welfare benefits and $5.4 trillion in fiscal gains.

Health at the centre of climate action

Commenting on the findings, WHO Director-General Tedros Ghebreyesus said the climate crisis was also a health crisis, but many of its consequences could be prevented using existing interventions.

READ ALSO: WHO raises alarm as 75% of diabetes cases in Africa remain undiagnosed

He said expanding proven and affordable interventions could save millions of lives, particularly in countries with the greatest need.

“The climate crisis is a health crisis, but much of the harm it causes can be prevented with tools we already have,” he said.

Mr Ghebreyesus urged governments to place health considerations at the centre of climate action as they prepare for the next round of international climate negotiations.

The WHO said countries were already experiencing record-breaking climate shocks in 2026, investing in measures that protect human health and the environment increasingly urgent.

The health body called on governments, development partners and financing institutions to use the economic evidence to scale up the interventions, noting that they could deliver simultaneous benefits for public health, climate mitigation and national economies.


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