Sodium benzoate is a preservative widely used in various food products, including fruit juices, fermented foods, sauces, and some pancake syrups. While it serves the purpose of extending shelf life, concerns have been raised regarding its potential impact on human health.
This food chemical has been associated with several potential health issues, including DNA damage, hormone disruption, and reduced fertility, as highlighted in a study published in the National Center for Biotechnology Information (NCBI).
Sodium benzoate also presents a potential cancer risk, especially when combined with ascorbic acid, citric acid, or vitamin C as preservatives. This combination, particularly under elevated temperatures or exposure to sunlight, can lead to the formation of benzene, a chemical linked to blood cancers. The same process can occur when ascorbic acid, citric acid, or vitamin C is combined with potassium benzoate.
EWG’s Food Scores database identifies over 20,000 products containing both sodium benzoate and ascorbic acid, citric acid, or vitamin C. This database evaluates products based on ingredient, nutrition, and processing concerns. Common food categories where this combination is likely to be found include soda, cakes, sauces, and salad dressings.
Sodium Benzoate Regulation: Is it Safe?
Given the potential health risks, a crucial question arises: why is sodium benzoate still permitted for use in food products? The continued allowance of questionable additives like sodium benzoate can be attributed to the Food and Drug Administration’s (FDA) outdated Generally Recognized as Safe (GRAS) rule loophole.
The GRAS rule was initially intended to streamline the approval process for ingredients with established safety records. However, it has inadvertently allowed manufacturers, rather than the FDA, to self-certify the safety of their ingredients. Since 2000, nearly 99 percent of new food chemicals introduced into the food supply chain have utilized this GRAS loophole, according to an EWG analysis.
Furthermore, government agencies often regulate chemicals individually. The potential harm from food chemical exposure may not stem from a single ingredient but from combinations, such as sodium benzoate with ascorbic acid, citric acid, or vitamin C. Effective regulation needs to consider these potentially toxic combinations.
How to Limit Your Exposure to Sodium Benzoate
If you wish to reduce or eliminate your exposure to sodium benzoate, consider the following:
- Read Food Labels Carefully: Scrutinize ingredient lists and opt for products that do not contain sodium benzoate, especially in combination with ascorbic acid, citric acid, or vitamin C.
- Choose Fresh, Unprocessed Foods: Prioritize whole, unprocessed foods like fresh fruits and vegetables, which are less likely to contain preservatives.
- Prepare Meals at Home: Cooking at home allows you to control the ingredients and avoid unnecessary additives.
- Support Companies Committed to Transparency: Choose brands that prioritize ingredient transparency and avoid potentially harmful additives.
Sodium Benzoate in Other Products
Sodium benzoate and citric acid are also found in cleaners and personal care products. However, their formulation differs from their use in food. In these products, citric acid functions as a pH adjuster and is converted into a salt, which minimizes the formation of benzene.
By understanding the potential risks associated with sodium benzoate and making informed choices, you can minimize your exposure and prioritize your health.
