Benzoic Acid vs Inulin: 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 Inulin?

Inulin is a naturally occurring prebiotic dietary fiber (fructan polysaccharide) found in chicory root, Jerusalem artichoke, garlic, onions, and bananas. Commercial inulin is extracted primarily from chicory root. It resists digestion in the small intestine and is fermented by beneficial gut bacteria in the colon, promoting growth of Bifidobacterium and Lactobacillus species.

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.

Inulin: Generally safe and beneficial. At doses above 15–20 g/day, inulin commonly causes bloating, gas, abdominal cramping, and diarrhea due to rapid fermentation in the colon. This is well documented in peer-reviewed research. It is contraindicated for people with fructan intolerance or irritable bowel syndrome following a low-FODMAP diet. At normal food fortification levels (3–8 g/serving), it is tolerated by most adults.