Benzoic Acid vs Erythorbic Acid: which is worse?

What is Benzoic Acid?

Benzoic acid is a naturally occurring aromatic carboxylic acid found in cranberries, prunes, cinnamon, and many berries. It is used as a preservative against bacteria, yeast, and fungi at pH below 4.5. In the body, benzoic acid is conjugated with glycine to form hippuric acid, which is excreted in urine.

What is Erythorbic Acid?

Erythorbic acid is a stereoisomer of ascorbic acid (vitamin C) produced by fermentation of sucrose. While it has similar antioxidant properties to vitamin C, it has very little vitamin C activity (approximately 5%). It is primarily used in meat curing to accelerate the conversion of nitrite to nitric oxide, thereby speeding up the development of the characteristic pink color in cured meats.

Documented risks

Benzoic Acid: When benzoic acid (or sodium benzoate) is combined with ascorbic acid (vitamin C) in beverages, it can form benzene, a known carcinogen classified as Group 1 by IARC. This reaction is promoted by heat and light. The FDA and EFSA monitor benzene levels in beverages and have set informal guidance limits. A 1999 Lancet publication and the subsequent 2007 'Southampton study' did not directly involve benzoic acid, but sodium benzoate was included in the tested mixture. Some individuals with aspirin sensitivity may react to benzoic acid. The ADI is 5 mg/kg body weight/day.

Erythorbic Acid: Erythorbic acid is generally recognized as safe. It is not carcinogenic, mutagenic, or teratogenic. At very high doses in animal studies, no toxicity was observed. It is metabolized similarly to ascorbic acid. When used alongside nitrites in cured meats, it serves the beneficial function of reducing nitrosamine formation, potentially making cured meats somewhat safer. No significant adverse effects have been documented at food use levels.