Sorbate Allergy

Sorbates are a common food additive in bread and other baked goods.

Food manufacturing experts widely use sorbates as an additive to increase the safety of food, by ensuring that harmful bacterias, molds, and yeasts do not proliferate. While many allergists claim that sorbates are not likely to cause allergic reactions in people, sensitive people or those with high levels of exposure can develop allergic reactions.

History

According to the Federated Mills website page about potassium sorbate, sorbic acid (the natural form of sorbate) was first identified in 1895 from mountain ash berries and Rowan berries. Scientists found that sorbic acid strongly deterred the growth of bacteria and mold in 1945. Since then, it has been used in food manufacturing to extend the shelf life of baked goods, dairy products and a wide variety of packaged foods. You can find it also in personal grooming products like toothpaste and shampoo. (See References 1)

Types

Sorbic acid and potassium sorbate are the forms of sorbate you are most likely to find in or on food. According to E. Lück’s 1990 study, “Food Applications of Sorbic Acid and its Salts,” published in the journal, Food Additives & Contaminants, potassium sorbate is the most water soluble of the sorbates. It is, therefore, the most useful to the food industry. Some countries also allow the use of calcium sorbate and sodium sorbate in food products. (See References 2)

Signs / Symptoms

Sorbates tend to result in allergic reactions of the skin, but can also affect the respiratory system. The website, All Allergy, reports that there are recorded cases of contact urticaria, also known as hives, and respiratory issues in users of shampoo and toothpaste containing sorbic acid. (See References 3) Food industry workers--especially bakers, who have high exposures to potassium sorbate and sorbic acid--can experience irritation of the eyes, skin, nose and throat, as well as wheals and hives.

Safety

According to the Food and Agriculture Organization of the United Nations’ online article about the chemical preservation of food, the World Health Organization considers sorbic acid to be one of the safest common food preservatives. (References 4) An online article on food additives by The Center for Science in the Public Interest, also includes potassium sorbate and sorbic acid in a list of safe foods. (References 5) You may need to undergo a skin prick allergy test before your doctor will confirm that you are having an allergic reaction to sorbates.

Considerations

It is easy to confuse sorbates with other food additives. “Sorbic acid” and “ascorbic acid” sound very similar, but ascorbic acid (vitamin C) is unlikely to cause allergies. Don’t confuse sorbates with sorbitol, an alcohol-based natural sweetener that is safe to consume in small amounts. Polysorbate 60, 65 and 80 are unrelated to sorbates despite the name similarity. They are safe, according to the Center for Science in the Public Interest. (References 5)

Sorbates are often used in combination with other food preservatives, especially sodium benzoate and benzoic acid as well as the sulfites--sulfur dioxide and sodium bisulfite. The Center for Science in the Public Interest notes that sensitive individuals may have allergic reactions to benzoates and sulfites. If you think you might have a sorbate allergy, check for the presence of benzoates and sulfites in the food that is causing the reaction.(References 5)

References

• Federated Mills: Potassium Sorbate
• “Food Additives & Contaminants;” Food Applications of Sorbic Acid and its Salts; E. Lück; September 1990
• All Allergy: Sorbic Acid
• Food and Agriculture Organization of the United Nations: Chemical Preservation
• Center for Science in the Public Interest: Chemical Cuisine

Resources

• DermNet New Zealand: Contact Urticaria
• Nutrition.gov: What’s In Food