Methylparaben
Score impact
-0.50
points/product
Description
The food additive E218, also known as methyl parahydroxybenzoate or methylparaben, is a preservative used to extend the shelf life of foods by inhibiting the growth of microorganisms such as bacteria, molds, and yeasts. It belongs to the family of parabens, esters of p-hydroxybenzoic acid.
It occurs naturally in some fruits like blueberries, but most methylparaben used in industry is produced synthetically by esterification of p-hydroxybenzoic acid with methanol in the presence of an acid catalyst. It is a white crystalline powder, slightly soluble in water and soluble in ethanol and other organic solvents. Its melting point is 125-128 °C. Its main function is as an antimicrobial preservative, effective against a broad spectrum of microorganisms, especially in acidic media (pH 4-8).
It was approved as a food additive in the European Union after safety evaluations. The European Food Safety Authority (EFSA) has reassessed its safety several times, most recently in 2020, establishing an Acceptable Daily Intake (ADI) of 10 mg/kg body weight per day for parabens (E214-219) collectively. The World Health Organization (WHO) has also evaluated parabens and endorsed their safety at authorized doses.
On food labels, it must appear as 'methylparaben' or 'E218'. The overall safety assessment is that, within established limits, it poses no significant health risk to the general population. However, there are controversies about possible endocrine-disrupting effects, although human studies have not confirmed risks at dietary exposure doses.
E218 is used in a wide variety of processed foods, especially those with high water content and acidic pH. According to EC Regulation 1333/2008, it is authorized in categories such as: soups and broths (except canned soups), sauces and condiments (including mayonnaise and mustard), confectionery products (such as cookie and cake fillings), non-alcoholic beverages (soft drinks, juices), dairy desserts (yogurts, custards), and heat-treated meat products (cooked sausages). Maximum limits range from 500 mg/kg in sauces to 1000 mg/kg in dehydrated soups.
In the Spanish market, it is found in brands of mayonnaise, instant soups, and some soft drinks. Compared to the US FDA, methylparaben is classified as GRAS (Generally Recognized As Safe) and is allowed in foods with similar limits. Japan also authorizes it, but with stricter restrictions in some products. It is important to note that it is not permitted in foods for infants and young children.
Documented side effects of E218 are rare in the general population at authorized use levels. EFSA, in its 2020 re-evaluation, concluded that there is no evidence of significant adverse effects in humans with current dietary exposure. However, allergic skin reactions (urticaria, contact dermatitis) have been reported in sensitive individuals, especially those with allergy to parabens.
The proposed biological mechanism is a possible histamine release, although not fully elucidated. In animal studies, very high doses have shown effects on the endocrine system (weak estrogenic activity), but EFSA determined that the safety margin is sufficient to protect consumers. Sensitive populations include people with known allergies to parabens. No significant interactions with medications at dietary doses have been documented. WHO also supports the safety of methylparaben at the amounts used.
In conclusion, for most consumers, E218 is safe, although caution is recommended in people with documented allergies.
- Methylparaben
- Methyl p-hydroxybenzoate
- Methyl 4-hydroxybenzoate
- Nipagin M
- Methyl parahydroxybenzoate
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