Triclosan vs Potassium Sorbate: which is worse?
Quick answer: Triclosan carries the heavier risk profile. Triclosan is restricted in the EU and allowed in the US; Potassium Sorbate is — in the EU and — in the US.
| Property | Triclosan | Potassium Sorbate |
|---|---|---|
| EU status | Restricted | — |
| US status | Allowed | — |
| Risk level | high | — |
| Banned in | — | — |
| Restricted in | European Union | European Union (ADI 3 mg/kg body weight; maximum permitted levels vary by food category), Australia |
| Category | endocrine disruptor | additive |
| Where it hides | antibacterial soap, toothpaste, deodorant | — |
What is Triclosan?
Triclosan is an antibacterial and antifungal agent.
What is Potassium Sorbate?
Potassium sorbate is the potassium salt of sorbic acid, a naturally occurring short-chain fatty acid originally derived from the mountain ash berry (Sorbus aucuparia). Commercial potassium sorbate is synthetically produced by reacting sorbic acid with potassium hydroxide. It is the most widely used food preservative globally.
Documented risks
Triclosan: An endocrine disruptor linked to antibiotic resistance. Restricted in the EU and banned in US over-the-counter antibacterial soaps, but still allowed in some products.
Potassium Sorbate: Potassium sorbate has a generally good safety profile compared to other synthetic preservatives. EFSA's 2015 re-evaluation maintained the ADI at 3 mg/kg body weight, finding no significant carcinogenicity or genotoxicity. However, some human and in vitro studies have documented concerns. A 2010 study in Toxicology in Vitro found potassium sorbate was genotoxic (caused DNA strand breaks) in human blood cells at concentrations achievable in food. The study found it damaged peripheral blood lymphocytes. A 2014 study in Food and Chemical Toxicology found potassium sorbate caused DNA damage in human lymphocytes at food use concentrations. Contact dermatitis and allergic reactions from topical use are documented. At very high doses in animal studies, liver and kidney effects have been observed. The general regulatory consensus is that potassium sorbate is one of the safer food preservatives, but the in vitro genotoxicity findings deserve attention.
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