Benzoate and Sorbate Salts: A Systematic Review of the Potential Hazards of These Invaluable Preservatives and the Expanding Spectrum of Clinical Uses for Sodium Benzoate

Abstract

Sodium benzoate and potassium sorbate are extremely useful agents for food and beverage preservation, yet concerns remain over their complete safety. Benzoate can react with the ascorbic acid in drinks to produce the carcinogen benzene. A few children develop allergy to this additive while, as a competitive inhibitor of D-amino acid oxidase, benzoate can also influence neurotransmission and cognitive functioning. Model organism and cell culture studies have raised some issues. Benzoate has been found to exert teratogenic and neurotoxic effects on zebrafish embryos. In addition, benzoate and sorbate are reported to cause chromosome aberrations in cultured human lymphocytes; also to be potently mutagenic toward the mitochondrial DNA in aerobic yeast cells. Whether the substantial human consumption of these compounds could significantly increase levels of such damages in man is still unclear. There is no firm evidence that it is a risk factor in type 2 diabetes. The clinical administration of sodium benzoate is of proven benefit for many patients with urea cycle disorders, while recent studies indicate it may also be advantageous in the treatment of multiple sclerosis, schizophrenia, early-stage Alzheimer's disease and Parkinson's disease. Nevertheless, exposure to high amounts of this agent should be approached with caution, especially since it has the potential to generate a shortage of glycine which, in turn, can negatively influence brain neurochemistry. We discuss here how a small fraction of the population might be rendered-either through their genes or a chronic medical condition-particularly susceptible to any adverse effects of sodium benzoate.

Potential Safety Issues Surrounding the Use of Benzoate Preservatives

“…Potentially, therefore, these preservatives might be risk factors in the development of several chronic diseases. Nevertheless there is no evidence to indicate that the benzoate or sorbate preservatives in beverages are a risk factor in diabetes [8]. It should be noted however that studies on yet another small monocarboxylic acid-the antiepileptic drug sodium valproate-have revealed that certain individuals can be rendered particularly susceptible to the harmful effects of this kind of agent through genetic disease or chronic medical conditions.…”

“…It should be noted however that studies on yet another small monocarboxylic acid-the antiepileptic drug sodium valproate-have revealed that certain individuals can be rendered particularly susceptible to the harmful effects of this kind of agent through genetic disease or chronic medical conditions. These medical conditions might also sensitise individuals to any harmful effects of a high benzoate or sorbate intake (reviewed in [8]). To counteract this latter possibility, it may soon be possible to use DNA profiling to advise individuals on whether they might potentially be at risk from these-and other-dietary additives.…”

“…Benzene exposure is a hazard often faced by workers in the chemical industry. As a result, the harmful biological effects of this agent have been extensively studied, and are very well documented [8]. We should always endeavour to minimise our exposure to this chemical.…”

“…By acting to increase the levels of D-serine in various brain areas benzoate is thought to increase NMDA receptor activity. Because of this ability to upregulate NMDA receptors, sodium benzoate is now attracting attention as a potential alternative to D-serine as a cognitive enhancer [8]. Amongst its attractions are its long history of relatively safe use for food, beverage, and cosmetic preservation; its ready oral administration, and its existing approval for the clinical treatment of UCD.…”

Antibacterial activity of a hexahydro‐β‐acids/methyl‐β‐cyclodextrin inclusion complex against bacteria related to foodborne illness

“…Food spoilage and the growth of pathogenic bacteria can be suppressed by adding bacteriostatic agents to foods; however, these preservatives can present health hazards of their own. For example, the common preservative sodium benzoate has been seen to produce oxidative stress and anxiety‐like behavior in zebrafish larva (Gaur et al, ) and to react with ascorbic acid in beverages to produce the carcinogen benzene (Piper & Piper, ). Potassium sorbate at large dosages can cause headaches and chest pain, and after long‐term use may even cause DNA damage (Mamur, Yuzbasioglu, Unal, & Yılmaz, ; Negi, ; Chaleshtori, Arian, & Chaleshtori, ).…”