Calcium Disodium EDTA
This is what the ingredient is.
Calcium disodium EDTA is a chelating agent that binds metal ions, preventing oxidation and color changes in foods.
Here is why it shows up on the label.
Used to preserve color, flavor, and texture by binding metal ions that catalyze oxidation. Found in dressings, mayonnaise, and canned foods.
Here is what food agencies say.
The FDA has approved it with limits (75-500 ppm depending on food). Europe sets a suggested daily limit of about 1.9 milligrams per kilogram of body weight. Permitted with restrictions.
Here is what research has found.
an FAO/WHO expert committee evaluated safety. Poorly absorbed from gut. Used in medicine to treat heavy metal poisoning.
Here are a few things worth knowing.
Generally safe at approved levels. May cause mineral depletion with excessive intake. Not recommended for those with kidney problems.
Sources
- FDA CFR 21
- EFSA Scientific Opinion
- JECFA Monograph
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.