Ascorbic acid

Ascorbic acid, also called E300, is the acid form of vitamin C. It can protect food from oxidation, help bread dough, or supply a nutrient. These uses do not by themselves show a health problem. EFSA found no safety concern at reported food-additive uses and no need for a numerical daily intake limit; JECFA lists a group intake value as not specified.

Animal cancer testing and the genetic-toxicity assessment were reassuring. A 2026 French study nevertheless linked higher estimated additive ascorbic-acid intake with more hypertension and cardiovascular disease. It was observational, so other dietary influences, estimated exposure, and the lack of independent confirmation limit what it can establish. A long trial of vitamin C supplements found no clear effect on major cardiovascular events, but supplements do not reproduce food-additive use.

Very high intakes can upset the stomach and may matter for people with kidney or iron-overload disorders. In certain drinks, ascorbic acid and benzoates can form benzene under suitable conditions; ingredient names alone cannot establish that contamination. Sodium ascorbate, calcium ascorbate, erythorbates, and ascorbyl palmitate remain distinct ingredients.

Research reviewed on October 22, 2026 · 12 sources