Is EDTA in Mayonnaise Safe to Eat? Unpacking the Science of this Food Additive

November 14, 2025 •

3 min read

The US Food and Drug Administration (FDA) has classified the food-grade form of EDTA, specifically Calcium Disodium EDTA, as Generally Recognized as Safe (GRAS) when used within regulated limits in products like mayonnaise.

Quick Summary

Calcium Disodium EDTA is an FDA-approved food additive used in mayonnaise to prevent spoilage and maintain quality. It works by binding trace metals, and is considered safe for consumption at low levels.

Key Points

FDA Approved: Food-grade Calcium Disodium EDTA is considered Generally Recognized as Safe (GRAS) by the FDA when used within established limits.
Preservation Function: EDTA acts as a chelating agent in mayonnaise, preventing fats and oils from going rancid by binding trace metal ions.
Low Absorption: The human body poorly absorbs the small amount of food-grade EDTA consumed and efficiently excretes it, minimizing health impact.
Not Medical Chelation: The low dose of EDTA in food is not comparable to high-dose medical chelation therapy used for heavy metal poisoning, which can have significant side effects.
Environmental Concern: While safe to eat, EDTA is not easily biodegradable and can pose an environmental concern, separate from its direct effects on human health.
Stability and Freshness: The use of EDTA helps maintain the color, flavor, and emulsion stability of mayonnaise, extending its shelf life.

For many, the sight of unfamiliar ingredients on a food label can be a cause for concern. Among these, EDTA, or more specifically, Calcium Disodium EDTA, often raises questions, particularly when it appears in a pantry staple like mayonnaise. This synthetic compound is used by manufacturers for a very specific purpose: to ensure the product remains fresh and stable. While the acronym might seem intimidating, the science and regulation behind its use in food are straightforward, supporting its safety under normal consumption patterns.

What is EDTA and its purpose in mayonnaise?

EDTA (Ethylenediaminetetraacetic acid) is a chelating agent that binds to metal ions like copper and iron. In mayonnaise, these trace metals, potentially introduced during processing, can speed up oxidation and cause oils to become rancid.

Calcium Disodium EDTA 'traps' these metal ions, preventing them from interacting with fats and oils. This action:

Inhibits rancidity and off-flavors.
Helps maintain color.
Stabilizes the emulsion.

This process results in mayonnaise with a longer, more reliable shelf life.

Is food-grade EDTA safe for consumption?

Food-grade EDTA, primarily Calcium Disodium EDTA, is considered safe by major food safety authorities globally when used within limits.

Regulatory approval

Regulatory bodies such as the FDA, EFSA, and JECFA have approved its use. The FDA grants Calcium Disodium EDTA GRAS status for specific uses, including mayonnaise. The acceptable daily intake (ADI) is set well below levels of concern.

How the body processes food-grade EDTA

At the low levels found in food, EDTA is poorly absorbed by the digestive system (less than 5%). The body efficiently processes and excretes it, mainly through urine, without metabolizing the compound. This limited absorption and quick excretion contribute to its safety profile.

Medical vs. food use: An important distinction

It is crucial to differentiate the low doses of Calcium Disodium EDTA in food from the high doses of EDTA compounds used in medical chelation therapy. Medically, EDTA is administered intravenously under strict supervision to treat severe heavy metal poisoning, such as lead poisoning. These high medical doses carry different risks and potential side effects, including kidney damage, which are not associated with consuming trace amounts in food.

Comparison of EDTA types and uses


Feature	Food-Grade Calcium Disodium EDTA	Medical Chelation Therapy EDTA
Function	Prevents rancidity and spoilage in processed foods.	Removes heavy metals from the body.
Typical Dosage	Very low, measured in parts per million (ppm).	Very high, administered intravenously over days.
Administration	Oral consumption via food.	Intravenous (IV) or intramuscular injection.
Primary Risk	Very low, generally safe. Minimal risk of mineral depletion at typical food levels.	Potential for severe side effects, including kidney damage, due to high doses.
Regulatory Context	Classified as GRAS by FDA within set limits.	Administered under strict medical supervision for specific conditions.

Addressing concerns and potential side effects

While generally safe, rare allergic reactions have been reported, mainly from topical or IV use. There's also a theoretical, but unlikely at food levels, risk of mild mineral depletion.

An animal study in 2018 suggested EDTA might worsen inflammation in rats with existing intestinal issues at doses far exceeding the human ADI, but relevance to humans needs more research. Overall, risks from food-grade EDTA are negligible for most people.

Environmental impact: A separate concern

Environmental persistence is a valid concern for EDTA. It doesn't easily biodegrade, and its accumulation can impact the environment by binding heavy metals and affecting aquatic ecosystems. This environmental concern is distinct from its safety for consumption. Some consumers prefer "clean label" products using natural preservatives due to concerns about synthetic additives.

Conclusion: The verdict on EDTA in mayonnaise

Based on scientific research and regulatory approval, EDTA in mayonnaise is considered safe to eat. The food-grade Calcium Disodium EDTA is used at low, regulated levels to preserve freshness. It's poorly absorbed and quickly excreted. While different from high-dose medical EDTA, standard consumption of mayonnaise with this additive poses no significant health risk. Those with sensitivities or concerns about synthetic ingredients can choose mayonnaise with natural alternatives.

For more information on food additives, you can refer to the FDA's official website.

Frequently Asked Questions

EDTA is a chelating agent added to mayonnaise to bind trace metals that can cause the oils to spoil or become rancid. This process helps preserve the product's flavor, color, and texture, extending its shelf life.

No. The compound used in food is Calcium Disodium EDTA, and it's used in extremely small, regulated amounts. In medicine, other forms of EDTA are used in high intravenous doses for chelation therapy to treat severe heavy metal poisoning, a very different application.

Yes. Food-grade Calcium Disodium EDTA has been approved by major food safety authorities, including the FDA, EFSA, and JECFA. The FDA has given it GRAS (Generally Recognized as Safe) status for specific uses.

No, not at the low levels found in food. While very high doses of EDTA can affect mineral levels, the trace amounts in mayonnaise are poorly absorbed and rapidly excreted, posing no risk of mineral deficiency for healthy individuals.

For most people, there are no side effects from consuming the small, regulated amounts of EDTA in food. Rare allergic reactions have been reported, primarily from topical or intravenous exposure, not typical dietary intake.

For the general population, it is considered safe. However, individuals with specific health conditions, such as kidney disease, should consult a doctor, especially concerning any medical chelation therapies. For those sensitive to synthetic additives, natural preservative alternatives exist in some brands.

Yes. EDTA is not easily biodegradable and can accumulate in the environment, where it can chelate heavy metals and potentially affect aquatic life. This is a separate concern from the safety of consuming it.