Is Propylene Glycol Bad for You in Food?

December 13, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), propylene glycol is 'generally recognized as safe' (GRAS) for use as a food additive. The concern over whether propylene glycol is bad for you in food largely stems from its unrelated use in commercial antifreeze, but food-grade propylene glycol is a different product regulated for consumer safety.

Quick Summary

Propylene glycol is a food additive considered safe by regulatory bodies like the FDA when consumed within normal dietary limits. Concerns often arise from its association with industrial antifreeze, but food-grade versions are different and heavily regulated. Toxicity is extremely rare and typically only results from high doses of medication, not normal food consumption.

Key Points

Generally Recognized as Safe (GRAS): Propylene glycol is approved as safe for consumption in food by regulatory bodies such as the FDA.
Not the Same as Toxic Antifreeze: The food-grade version is different and safe, unlike highly toxic ethylene glycol used in automotive antifreeze.
Efficiently Metabolized: The body quickly processes and eliminates propylene glycol, with about 45% excreted unchanged by the kidneys.
Risks for Vulnerable Groups: Individuals with kidney or liver disease, infants, and pregnant women may be more susceptible to adverse effects from high doses.
Allergic Reactions are Rare: A small percentage of the population may experience contact or systemic dermatitis from exposure to propylene glycol.
Concentrations are Key: Toxicity is rare and almost exclusively linked to extremely high doses from medications, not normal food consumption.
Found in Processed Foods: Propylene glycol is most common in packaged and processed foods, so limiting these can reduce intake if desired.

What is propylene glycol and why is it in food?

Propylene glycol (PG) is a synthetic, colorless, and odorless liquid alcohol with a slightly sweet taste. It is a versatile compound that serves many functional purposes in food manufacturing. As a food additive, it is regulated and considered safe for consumption. Food-grade PG is distinctly different from its industrial counterpart, ethylene glycol, which is highly toxic and used in automotive antifreeze. The confusion between these two substances is a major reason for public concern.

Manufacturers add PG to food for several reasons, primarily to improve and maintain the quality and consistency of a product. Its key functions include:

Emulsifier: Helps to blend ingredients that would normally separate, like oil and water, ensuring a smooth texture in products such as salad dressings and sauces.
Humectant: Attracts and holds moisture, preventing foods like baked goods, marshmallows, and coconut flakes from drying out and extending their shelf life.
Solvent: Dissolves other food additives, such as colors and flavorings, ensuring they are evenly distributed throughout the food product.
Stabilizer and Thickener: Maintains the structure of foods and improves their mouthfeel, for example, by preventing ice crystals from forming in frozen desserts like ice cream.
Anti-caking agent: Keeps powdered foods like soup mixes and grated cheeses from clumping together.

Is propylene glycol safe for the general population?

The overwhelming consensus among major health and food safety organizations is that food-grade propylene glycol is safe for the vast majority of people when consumed in typical dietary amounts. This includes the U.S. FDA, the European Food Safety Authority (EFSA), and the World Health Organization (WHO). The WHO has established an acceptable daily intake (ADI) for PG at 25 milligrams per kilogram (mg/kg) of body weight. For a 150-pound (approximately 68 kg) person, this would amount to about 1,700 mg or 1.7 grams per day. Given that PG is used in very small quantities in processed foods, most individuals do not come close to this limit through diet alone.

Upon ingestion, the body quickly and efficiently metabolizes propylene glycol. Approximately 45% is excreted unchanged by the kidneys within 48 hours. The remaining portion is broken down by the liver into pyruvic acid and lactic acid, which are normal parts of the body's metabolic processes. This efficient process explains why toxicity from food sources is virtually unheard of.

Potential risks and special considerations

While propylene glycol is safe for most, certain individuals should exercise caution:

Kidney or liver disease: People with impaired kidney or liver function have a reduced ability to process and eliminate PG and the lactic acid it produces. High levels of accumulation could lead to toxicity, such as metabolic acidosis.
Infants and pregnant women: These populations have lower levels of the enzyme alcohol dehydrogenase, which is crucial for breaking down PG. Consequently, infants and pregnant women are more susceptible to toxicity from high doses, typically administered via medication rather than from food.
Allergies: Though rare, some individuals have a contact dermatitis allergy to propylene glycol. Ingesting products containing PG could trigger systemic dermatitis. Symptoms include rashes, redness, and itching.

Propylene Glycol vs. Ethylene Glycol

It is vital to distinguish between propylene glycol and ethylene glycol, as the public’s apprehension is often a result of confusing the two. The table below highlights their key differences.


Feature	Propylene Glycol (PG)	Ethylene Glycol (EG)
Food Safety Status	Designated as 'Generally Recognized as Safe' (GRAS) by the FDA.	Highly toxic and never used in food.
Antifreeze Use	Used in non-toxic antifreeze for plumbing, RVs, and aircraft de-icing.	The primary, highly toxic ingredient in automotive antifreeze.
Metabolism in Body	Metabolized into lactic and pyruvic acid, which are safely processed.	Metabolized into highly toxic oxalic acid, leading to kidney damage and heart failure.
Source	Produced from petroleum, but can also be derived from renewable plant sources.	Derived from crude oil or natural gas.

How to reduce your intake

While there is little reason for most people to fear food-grade propylene glycol, those with allergies or specific health conditions may wish to limit their exposure. Since PG is most prevalent in highly processed, pre-packaged foods, reducing your intake is relatively straightforward.

Read ingredient labels: Check the label for 'propylene glycol', 'propylene glycol mono and diester', or the European food additive code 'E1520'.
Choose whole foods: A diet rich in fresh produce, lean proteins, and unprocessed grains will naturally contain significantly less or no propylene glycol.
Cook at home: Making food from scratch, such as salad dressings, baked goods, and soups, allows you to have full control over the ingredients.

Conclusion

For the average consumer, the small amounts of food-grade propylene glycol present in processed foods are not a health concern and have been deemed safe by international and national food safety authorities. The fear surrounding this additive is largely due to its mistaken identity with the toxic substance ethylene glycol. Only those with specific health issues, such as kidney or liver disease, allergies, or certain conditions in infancy, should take extra precautions. For everyone else, focusing on a balanced diet rich in whole foods remains the most impactful nutritional choice for overall health, far outweighing any negligible risks from regulated food additives like propylene glycol.

Frequently Asked Questions

The main difference is their toxicity level. Propylene glycol, while chemically similar, has very low toxicity and is safe for use in food, cosmetics, and pharmaceuticals. Ethylene glycol is highly toxic and used in automotive antifreeze.

Propylene glycol is not banned in major regions like the U.S. or Europe. However, the European Union regulates its use more strictly and at lower levels in food products compared to the U.S., but still considers it safe.

Poisoning from propylene glycol through food consumption is extremely unlikely. Toxicity occurs only at extremely high doses, which would be virtually impossible to reach from the small amounts present in food.

Individuals with impaired kidney or liver function, infants, and pregnant women are more susceptible to potential adverse effects at high doses. Also, a small number of people are allergic to it.

Propylene glycol acts as a humectant, meaning it helps food retain moisture. This prevents products from drying out and also inhibits mold growth, thus extending shelf life.

When ingested, about 45% of propylene glycol is excreted by the kidneys unchanged. The rest is converted by the liver into lactic and pyruvic acids, which are then naturally processed by the body.

To avoid propylene glycol, you can reduce your consumption of processed and packaged foods, read ingredient labels for 'propylene glycol' or 'E1520', and focus on a diet of whole, fresh foods prepared at home.