Tag: Hippuric acid

Studies have shown that increased consumption of fruits and vegetables is associated with higher urinary hippuric acid levels. These are the primary sources of the precursor compounds that your body, with the aid of the gut microbiome, metabolizes to produce hippuric acid.

According to food safety organizations, low levels of benzoic acid do occur naturally in milk and fermented dairy products. This means that the presence of benzoic acid is not always due to artificial additives but can be a result of metabolic processes in the milk itself.

Hippuric acid, a metabolite found in urine, increases significantly after ingesting certain phenolic compounds found in common foods. Contrary to what some might assume, hippuric acid is not consumed directly but is a product of the body's metabolism of precursors. The sources that contribute to its levels are diverse, ranging from fruits to popular beverages.