Calcium disodium EDTA

Calcium disodium EDTA (ethylenediaminetetraacetic acid) is a chelating agent that sequesters metal ions — particularly iron, copper, and calcium — that would otherwise catalyse oxidative reactions. By binding these metal catalysts, it prevents discolouration, rancidity, and off-flavour development. It is used in canned shellfish, canned legumes, salad dressings, mayonnaise, and pickled vegetables to maintain appearance and flavour quality over shelf life.

JECFA's ADI is 2.5 mg per kilogram body weight per day, established in 1973. This relatively low ADI reflects animal studies showing that large doses interfere with zinc absorption and, at very high doses, caused renal effects in rodents. Critically, calcium disodium EDTA is poorly absorbed from the gut, which limits systemic exposure significantly. At typical dietary exposures — far below the ADI — no adverse effects have been identified in humans, and there is no evidence of meaningful mineral chelation at food additive concentrations.

Calcium disodium EDTA is approved in the EU, US (GRAS), UK, and most global markets. It is particularly common in products containing shellfish, pickled foods, and commercial mayonnaise. Concerns about EDTA reducing dietary mineral absorption are relevant at pharmacological doses used therapeutically — not at food additive levels. Consumers with no specific health conditions need not be concerned about its presence in packaged food.