Sodium pyrophosphate in food; is it bad for you

Overview

Sodium pyrophosphate is a general term that refers to many compounds of sodium (salt) and phosphate (a mineral salt-forming chemical). Food grade sodium pyrophosphate is recognized as safe for consumption by the US Food and Drug Administration (FDA). The benefits of sodium pyrophosphate are many and it is often used as an additive in the production of processed foods.

It is also an ingredient in many household products and medicines. For some people, sodium pyrophosphate may be used to prepare the bowel before colonoscopy.

 

Sodium pyrophosphate in food

 

Sodium pyrophosphate can be found in fast food, deli meats, processed meats, canned tuna, baked goods, and other processed foods.

This substance performs various functions :

• Sodium pyrophosphate thickens food. It stabilizes the texture of processed foods such as mashed potatoes.

• Sodium pyrophosphate keeps meat and meat products healthy. This substance helps to keep the meat of foods and bacon moist and prevents it from spoiling.

• Sodium pyrophosphate is a leavening agent. This ingredient helps dough rise in cakes, commercial breads, and in cake mixes.

• Sodium pyrophosphate is an emulsifying agent. It acts as a stabilizer to keep oil and water mixed together in certain types of food, such as processed cheese.

• Sodium pyrophosphate balances the pH level in processed foods. It stabilizes the balance between acidity and alkalinity, increases shelf life and improves taste.

 

 

Is it safe to use sodium pyrophosphate?

 

Sodium pyrophosphate is classified as food grade by the FDA as GRAS; GRAS means “generally recognized as safe”. This may be because the amount of sodium pyrophosphate added to processed foods is relatively low.

A reliable study has shown that sodium pyrophosphate, when used as a food additive, can have a different health effect than natural phosphate. This happens because it is absorbed differently by the body.

According to the discussion abstract, high levels of pyrophosphate may increase mortality for the general population as well as for people with kidney disease and cardiovascular disease.

Researchers have linked high levels of pyrophosphate to accelerated aging and vascular damage. The researchers recommended that people use foods with natural phosphates instead of foods with added sodium pyrophosphate.

Some athletes use sodium pyrophosphate as a performance enhancing supplement. However, a study reported in the International Journal of Sports Nutrition and Exercise Metabolism found that sodium pyrophosphate supplementation did not improve aerobic capacity in athletes.

Side effects from an overdose of sodium pyrophosphate may include:

• Vomit

• Headache

• Decreased urine output

• Flatulence

• stomach ache

• Dizziness

• Irregular heartbeat

 

Who should avoid sodium pyrophosphate?

 

Talk to your doctor about using sodium pyrophosphate, especially if you take it as a supplement or eat a lot of processed or fast food.

People with special conditions should avoid using this substance. This includes :

• kidney disease

• Intestinal rupture or obstruction

• Colitis, or slow-moving bowels

• Heart failure

• Sensitivity to sodium pyrophosphate

If you are currently using certain medications, your doctor may also recommend reducing your intake. Before use, be sure to discuss your medical history, including any herbal supplements you use, with your doctor.

 

Foods that contain sodium pyrophosphate :

 

• Nuts and legumes

• Meat

• Fish

• Birds

• egg

• Cooked meat

• fast food

• Processed foods such as convenience foods

• Commercial baked goods

• Canned tuna

Sodium pyrophosphate occurs naturally in many foods. It is also added to foods to preserve freshness, change texture, and achieve a variety of other effects.

Sodium pyrophosphate is considered safe by the FDA, but some people, including those with kidney disease, should avoid it. If you are concerned about taking sodium pyrophosphate or using it as a supplement, be sure to talk to your doctor.