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E339Caution

Sodium phosphates

Group: Acidity regulators

Harm level3 of 5In moderation

In plain words

Sodium phosphates are salts of phosphoric acid. They are added to processed cheese, ham, sausages, instant products and baked goods to improve texture, hold water or help leavening.

Where you find it: processed cheese, cured meats, cola, baking powder

Our recommendation

Limit them; people with kidney disease should avoid them as far as possible.

Possible risks and effects

  • People with chronic kidney disease – phosphate additives increase phosphorus load.
  • High long-term phosphorus intake may disturb calcium and bone balance.
  • Children and high consumers of processed foods may exceed the ADI, according to EFSA.

For experts

Sodium phosphates belong to the phosphate additive group E338–E341 and E450–E452, used as acidity regulators, emulsifying and melting salts, water binders in meat and raising agents. EFSA's 2019 re-evaluation set a group ADI of 40 mg phosphorus/kg body weight per day and noted that some population groups may exceed it. Inorganic phosphate from additives is almost fully absorbed, unlike phosphorus bound in plants, which matters especially in chronic kidney disease.

Check another E-number

More from this group

E338Phosphoric acidE340Potassium phosphatesE341Calcium phosphatesE450DiphosphatesE451TriphosphatesE452PolyphosphatesE325Sodium lactateE330Citric acid

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.