What is potassium sorbate, and does it cause cancer?

What is Potassium sorbate?

Potassium sorbate is the potassium salt of sorbic acid, a compound first found in rowan berries. It slows the growth of mold and yeast, keeping cheese, wine and baked goods fresh longer.

Why manufacturers use it

It prevents spoilage without changing taste or smell, and works across a wide range of foods.

Where you'll find it

• Cheese
• Wine
• Baked goods and tortillas
• Dried fruit
• Syrups and dressings

Potential health concerns

• Rare skin or scalp irritation, mostly from cosmetics rather than food.
• Lab studies at very high concentrations showed effects on cells that have not been seen in living animals.

How it works in the body

Your body breaks sorbic acid down like a regular fatty acid, turning it into carbon dioxide and water for energy.

How much is too much

EFSA (2019) set a group acceptable daily intake of 11 mg per kg of body weight for sorbic acid and potassium sorbate.

What scientific studies indicate

Decades of animal and human data show low toxicity. There is no good evidence it causes cancer, and regulators worldwide consider it safe at permitted levels.

Regulatory status by country

Why it's rated this color

• Permitted in the US, EU, Canada and Australia/NZ.
• Long-term animal studies show no cancer link.
• Normal dietary intake sits well below safe limits.

Sources and original research

• Scientific Opinion on the re-evaluation of sorbic acid (E 200) and potassium sorbate (E 202) — EFSA Journal, 2015
• Follow-up of the re-evaluation of sorbic acid (E 200) and potassium sorbate (E 202) — EFSA Journal, 2019
• Food Additive Status List — U.S. Food and Drug Administration

Last reviewed November 2026. Educational information, not medical advice.

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