Benzoic Acid Based Beverages: Health Implications
Sulaiman Rabiu *
Biochemistry Department, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.
Muazu Gusau Abubakar
Biochemistry Department, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.
Danladi Mahuta Sahabi
Biochemistry Department, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.
Muhammad Aliyu Makusidi
Department of Internal Medicine, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.
Abdullahi Dandare
Biochemistry Department, Usmanu Danfodiyo University, P. M. B. 2346, Sokoto, Nigeria.
Jaafar Haris Bello
Department of Applied Mathematics, National Mathematical Centre, Abuja, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Soft drinks nowadays are becoming an important part of the modern diet consumed in many communities worldwide and are available in the market virtually in the same form almost anywhere around the globe. Additives such as antioxidants and preservatives are usually added to soft drinks to increase their shelf life. Several acids such as benzoic and ascorbic acid are used in beverages to prevent oxidation and degradation of matrix. Literature documented that combination of these preservatives in soft drinks results in benzene formation. Moreover, benzene has long been reported to inflict many public health problems. This review elucidated different health consequences such as hematological, neurological, reproductive and carcinogenic effects of exposure to benzene. Liver and kidney derangements were also reported from different epidemiological and experimental studies. Therefore, we suggest that combination of ascorbic acid and benzoic acid in beverages should be avoided by small scale and industrial manufactures. A closer monitoring of these preservatives in beverages by regulatory agencies is highly needed.
Keywords: Antioxidants, benzoic acids, beverages, health implications, preservatives