Benzoic acid in foods, its uses, exposure and controversy
What it found
Benzoic acid occurs naturally in plants and animals and is widely used as a preservative and flavouring.
Because it is so common, people can be exposed to it often and for long periods.
What they found
Studies in people
Human exposure
People can have high, frequent and long-lasting contact with these compounds due to how common they are.
Other findings
Where it comes from
Benzoic acid is found naturally in plant and animal tissues. Microorganisms can also produce it.
Common uses
It and related compounds are used to stop bacteria and fungi growing. They also add flavour to foods, cosmetics, hygiene items and medicines.
Found everywhere
Because these compounds are made and used so widely, they end up in water, soil and air.
What the authors conclude
- They note that benzoic acid and its derivatives raise controversy and potential public health concerns.
- Their work brings together what is known about how these compounds occur, how they are used, and how the body processes them.
How it was done
Benzoic acid and related compounds are used in many food, cosmetic and medicine products. The authors wanted to look at how much people encounter them and whether there are public health concerns.
The authors gathered existing research on benzoic acid and its derivatives. They looked at where these compounds come from, how they are used in foods, how the body handles them, and how they are measured. They also examined legal limits and possible health effects.
What it can’t tell you
- We summarised it from the abstract only.
- This work gathers past research rather than testing people directly. It cannot prove that benzoic acid causes specific health problems on its own.
The paper
- Title
- Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Del Olmo A, Calzada J, Nuñez M (2017). Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy. Critical reviews in food science and nutrition. doi:10.1080/10408398.2015.1087964PubMed 26587821DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error