一项由法国索邦巴黎北大学和巴黎大学科学家领导的研究，分析了 NutriNet-Santé 伫列研究中超过 11 万名参与者的数据，调查饮食中防腐剂摄入量与高血压及心血管疾病风险之间的关系。这是首个研究多种防腐剂与人类心血管健康之间关联的同类研究。

研究发现，摄入非抗氧化防腐剂（如山梨酸盐、亚硝酸盐和亚硫酸盐）最多的人，其患高血压的风险比摄入最少的人高出 29%，患心血管疾病的风险也高出 16%。同时，摄入抗氧化防腐剂（如抗坏血酸、柠檬酸）最多的人患高血压风险也增加 22%。在常被食用的 17 种防腐剂中，有 8 种被发现与高血压风险增加显著相关。

虽然这是一项无法确立因果关系的观察性研究，且存在女性和高教育程度者比例偏高的局限性，但研究人员强调，这些发现表明监管机构（如欧洲 EFSA 和美国 FDA）需要重新评估食品添加剂的风险与益处，并建议消费者优先选择未加工或低度加工食品，避免不必要的添加剂。

A study led by researchers at Sorbonne Paris Nord University and Université Paris Cité analyzed data from over 110,000 NutriNet-Santé cohort participants to investigate the link between dietary preservative intake and the risks of hypertension and cardiovascular disease. This is the first large-scale study of its kind to evaluate the cardiovascular impacts of a wide range of preservatives in humans. (Key numbers: 11)

The analysis revealed that participants with the highest intake of non-antioxidant preservatives had a 29 percent higher risk of hypertension and a 16 percent higher risk of cardiovascular disease compared to those with the lowest intake. Similarly, high intake of antioxidant preservatives was linked to a 22 percent increase in hypertension risk, with eight specific preservatives, including potassium sorbate and citric acid, individually associated with elevated hypertension risk.

Although this observational study does not establish a causal relationship and has limitations regarding participant demographics, the researchers call for regulatory bodies like the EFSA and FDA to reevaluate food additive regulations. In the meantime, the findings support recommendations to choose minimally processed foods and avoid unnecessary additives to better protect cardiovascular health.