Sodium erythorbate, is a chemical variation of ascorbic acid, or vitamin C. It is used as a food preservative due to its antioxidant effects and has no nutritional value of its own. Used as a substitute or alternative in preserving processed meats and poultry, it prevents color change, maintains flavor and reduces the formation of nitrosamines, compounds found to cause cancer. Sodium erythorbate is considered safe; however, some people may be sensitive and develop side effects.
General Side Effects
Sodium erythorbate has been found to cause general side effects such as headaches, body flushing, generalized fatigue and malaise, dizziness, lightheadedness and hemolysis, a condition where red blood cells rupture leading to anemia and other complications.
Gastrointestinal Side Effects
Sodium erythorbate can cause nausea, vomiting, heartburn, gastritis, abdominal cramping and diarrhea. These symptoms can lead to significant dehydration if not managed appropriately and in a timely manner.
Renal Side Effects
Sodium erythorbate in high doses can lead to a buildup of acids in the bloodstream leading to the formation of kidney stones and the symptoms associated with them. These include flank pain, blood in the urine, and kidney and bladder infections.
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