Inedible EDTA: beneficial for its chelating properties in both food preservation and dental treatments

Inedible EDTA

The Unseen Presence in Our Food and Its Toxic Legacy

Inedible EDTA: The Unseen Presence in Our Food and Its Toxic Legacy

In the modern world of food processing and consumer products, certain substances become so ubiquitous that they almost blend into the background of our everyday lives. One such chemical is Ethylenediaminetetraacetic acid, better known as EDTA. Often a hidden ingredient in foods, medicines, and cosmetics, EDTA is prized for its chelating properties — that is, its ability to bind to metals and minerals. This characteristic has made it invaluable in a range of industries, from food preservation to medical treatments. However, while it serves important roles, EDTA is far from a harmless compound, and its increasing presence in our food supply raises serious questions about its long-term health effects.

What is EDTA?

Ethylenediaminetetraacetic acid (EDTA) is a synthetic compound that was first developed in the 1950s. Its molecular structure consists of two nitrogen atoms and four carboxylate groups, which enable it to form bonds with metal ions like calcium, iron, magnesium, and lead. These bonds make EDTA an excellent chelating agent, which means it has the ability to “trap” metals, preventing them from reacting with other substances. In industrial and medical applications, this property is utilized to remove or neutralize toxic metals from the body or from products.

In food and medicine, EDTA is used to bind with trace metals that might affect the stability or safety of a product. For example, it helps prevent discoloration in processed foods, protects against bacterial growth by limiting the availability of certain metals, and can stabilize the active ingredients in pharmaceuticals. However, its role in food preservation and other consumer products, while functional, raises concerns about potential toxicity when consumed over time.

How EDTA Came to Be

EDTA’s discovery can be traced back to the work of two German chemists, Ferdinand Münz and E. H. Fischer, who first synthesized it in the 1950s. The compound was initially studied for its ability to prevent the corrosion of metals and was soon adopted in industrial settings for applications ranging from cleaning agents to detergents.

Its medical uses, however, quickly gained attention. EDTA was used in the treatment of heavy metal poisoning, particularly for lead and mercury, by chelating and removing these toxic metals from the bloodstream. The success of these treatments brought EDTA into the spotlight in the medical community, where it found a place in intravenous therapy for patients suffering from metal toxicity.

Simultaneously, the compound’s chelating abilities also made it attractive for the food industry. In the 1960s, EDTA began appearing as an additive in processed foods, particularly in canned goods, soft drinks, and salad dressings, where it worked as a stabilizer and preservative. Its widespread use in food products led to its eventual approval by food safety authorities, such as the U.S. Food and Drug Administration (FDA), which deemed it generally recognized as safe (GRAS) in small amounts. The FDA is notorious for approving carcinogens for consumption due to powerful lobby groups associated with chemical manufacturing.

EDTA’s Role in Food

Today, EDTA is used in a variety of food products, often without much consumer awareness. In the food industry, its primary function is as a preservative and stabilizer. Its chelating action prevents the oxidation of fats and oils, which can lead to rancidity, and helps to extend the shelf life of certain products. For example, EDTA is commonly found in processed foods such as canned vegetables, soft drinks, margarine, salad dressings, and even cheese. It is particularly important in preserving the quality of products that contain metals that might affect flavor, texture, or appearance. If the item has a long shelf life you will likely find EDTA in the list of ingredients.

The use of EDTA in food also helps control bacterial and fungal growth. In the presence of EDTA, certain metals that bacteria need to survive are rendered unavailable, thus preventing microbial growth. This property is valuable for food manufacturers looking to enhance food safety and reduce spoilage without resorting to more harmful preservatives. However, while EDTA may serve these practical functions in food, its long-term effects on human health are more contentious.

How EDTA Made Its Way Into Dentistry

In addition to its role in food preservation, EDTA found a place in dental treatments. For decades, it has been used in root canal therapy to help clean out the canals and dissolve the mineralized tissue that can accumulate in the roots of teeth. By chelating calcium ions, EDTA makes it easier to clean out the infected areas of the tooth and prepare it for sealing. The compound is also employed in other dental procedures, such as treating sensitive teeth and cleaning plaque buildup.

However, the presence of EDTA in dental treatments is not without controversy. Over time, dental patients may be exposed to significant amounts of the compound, particularly if multiple treatments are required. This repeated exposure raises questions about its safety, particularly when combined with other chemicals commonly used in dental work.

The Toxicity of EDTA

While EDTA is deemed safe by regulatory agencies when used in small amounts, recent research has raised concerns about its potential toxicity. Ingesting excessive amounts of EDTA — whether through food, medicine, or dental treatments — can lead to a range of adverse health effects.

One of the primary risks associated with EDTA is its ability to bind to essential minerals in the body, particularly calcium and magnesium. These minerals are critical for various bodily functions, including muscle contraction, nerve transmission, and bone health. By interfering with the absorption and availability of these minerals, EDTA can contribute to deficiencies and imbalances that may lead to serious health problems.

Furthermore, EDTA has been shown to interfere with the body’s natural detoxification processes. While it may be effective at removing toxic metals, it can also deplete the body of vital nutrients in the process. Some studies suggest that long-term exposure to EDTA may lead to kidney damage, cardiovascular issues, and weakened bones, especially in vulnerable populations such as the elderly or those with pre-existing health conditions.

In addition to its mineral-binding effects, EDTA is also a known irritant to the skin and mucous membranes. Ingestion of high amounts of EDTA can lead to nausea, vomiting, and diarrhea. More severe reactions can include renal failure, convulsions, and even death, particularly when the compound is used inappropriately or in large doses.

Why We Must Avoid EDTA in Our Food

The primary reason to avoid EDTA in our food is the potential for cumulative toxicity. While small amounts of the compound are unlikely to cause immediate harm, long-term exposure through regular consumption of processed foods containing EDTA may lead to chronic health issues. This is particularly concerning given the prevalence of EDTA in common food products, many of which are consumed regularly by unsuspecting consumers.

Moreover, EDTA is often combined with other additives and chemicals in processed foods, creating a cocktail of potentially harmful substances. The synergistic effects of these ingredients may exacerbate their individual toxicities, increasing the risks to health.

As a society, we are increasingly aware of the dangers of artificial chemicals in our food, and yet many of these substances continue to lurk in the ingredients list of packaged goods. The food industry’s reliance on preservatives like EDTA reflects a broader tendency toward convenience and profit over consumer health. The best way to avoid the risks associated with EDTA is to limit the consumption of processed foods and focus on whole, natural ingredients that are free from artificial additives.

While EDTA has beneficial applications in food preservation and medical treatments, its widespread use in food products raises significant health concerns. As a chelating agent, EDTA binds to essential minerals in the body, potentially causing nutrient deficiencies and other long-term health problems. The compound’s toxicity, particularly when consumed regularly, underscores the importance of making informed choices about the foods we eat and the products we use.

By reducing our exposure to EDTA and other artificial additives, we can better protect our bodies from the hidden dangers of modern food processing. It is essential to read labels, choose whole foods, and advocate for greater transparency in the food industry. Our health depends on it.

Megan Sherlock is a wellness professional passionate about somatic movement and holistic healing. She combines her expertise in fitness, yoga, and nutrition with the transformative power of energy work to help clients reconnect with their bodies and emotions. Megan holds certifications in NASM CPT, RYT 200, CGFI, CNC, BCS, CF1, ViPR, TriggerPoint SMR, Usui Reiki Master, and PN1.

Works Cited

“EDTA in Food.” Center for Science in the Public Interest, 12 July 2017, www.cspinet.org/EDTA.

Jones, Stephen. “Toxic Effects of EDTA and Its Impact on Human Health.” Journal of Environmental Health, vol. 79, no. 8, 2022, pp. 63-68.

“FDA’s GRAS List.” Food and Drug Administration, U.S. Department of Health and Human Services, www.fda.gov/gras.

Smith, Margaret. Toxic Chemicals in Modern Foods: A Growing Concern. HarperCollins, 2019.