Is Sodium Acid Pyrophosphate Safe in Food?
Diet & NutritionFood Safety
Explore This Topic

Is Sodium Acid Pyrophosphate a Safe Preservative?

Is Sodium Acid Pyrophosphate a Safe Preservative?
iStock; Everyday Health
By
Updated on July 31, 2025
by

Many of us have had the experience of looking at a nutrition label and hardly even recognizing the ingredients.

You might have seen one such ingredient popping up frequently — sodium acid pyrophosphate, often called SAPP — and wondered what its function is, as well as whether it’s safe to consume.

The good news is that, consumed in modest amounts, chemicals like SAPP are completely safe. However, as is the case with most preservatives, there are some risks and caveats, especially for people with kidney problems.

Here’s everything you need to know about SAPP.

What Is Sodium Acid Pyrophosphate?

There’s an entire category of preservatives called phosphates, which contain some derivative of the mineral phosphorus. SAPP is part of that category, but not all phosphates do the same thing.

SAPP is a food additive found in many processed foods and baking powders. It looks a bit like baking powder, too, taking the form of a white, odorless, water-soluble powder.

How Is SAPP Used?

SAPP is used for a number of purposes, including:

  • As a leavening chemical for bread, to help it rise
  • In french fries, to reduce levels of a carcinogen called acrylamide, and to reduce browning
  • To prevent discoloration in potatoes and sugar syrups
  • To prevent harmless struvite crystals from forming in canned tuna

Is SAPP Safe?

The U.S. Food and Drug Administration considers SAPP safe for consumption.

 The administration classifies SAPP as “generally recognized as safe,” meaning that, as long as its used by qualified experts for its intended use (food), and levels do not exceed those recommended for it to be effective, it is safe to consume.

Potential Health Risks of Phosphates

As stated earlier, SAPP itself, in the small amounts used in food, is considered safe for consumption. But danger can arise if you’re getting too much of the chemical phosphate over time, especially if you have kidney disease.

When you have kidney disease, your kidneys have a hard time getting rid of excess phosphate. A buildup of phosphate in your blood can eventually harm your bones and blood vessels.

High phosphate levels, especially from processed food additives, can contribute to hardening of the arteries, potentially increasing the risk of heart disease.

 And an imbalance of too much phosphate and not enough calcium can weaken bones, making them brittle over time.

This is because phosphate works in combination with calcium to create hydroxyapatite, the primary mineral compound in bones. If blood phosphate levels get too high, your body will try to lower these levels by pulling calcium out of your bones to bind with the excess phosphate, in order to form compounds that can be more easily excreted from the body.

How to Reduce Phosphate Intake

To lower your phosphate intake, look for the preservative on nutrition labels in bread and meat products. Keep in mind that potatoes and sugar syrups might contain it too (check your beverages), as well as certain types of fish.

Organic foods that are locally sourced have the lowest chance of containing preservatives, because the shorter the distance your food has to travel, the fewer preservatives it typically needs. Speak to a local farmer, farm stand store, and butcher about their products before making your purchase.

The Takeaway

  • Sodium acid pyrophosphate is a common food additive, classified by the U.S. Food and Drug Administration as “generally recognized as safe” for use in foods like baked goods and processed potatoes.
  • The main concern isn’t about SAPP alone, but rather about a consistently high intake of total phosphates from all dietary sources, especially from processed foods.
  • Too much phosphate can contribute to hardening of the arteries, may potentially weaken bones, and is particularly harmful for those with kidney disease.
EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Disodium Pyrophosphate. National Center for Biotechnology Information: PubChem.
  2. E450 (SODIUM ACID PYROPHOSPHATE). Ataman Chemicals.
  3. Sodium Acid Pyrophosphate FG (SAPP). Level 7 Chemical & Supply.
  4. 21 CFR § 182.1087 — Sodium Acid Pyrophosphate. National Archives: Code of Federal Regulations. July 2025.
  5. Food Chemical Safety. U.S. Food and Drug Administration. July 30, 2025.
  6. Phosphorus: Fact Sheet for Health Professionals. National Institutes of Health: Office of Dietary Supplements. May 2023.
  7. Phosphorus. National Kidney Foundation. May 2023.
  8. Turner ME et al. Phosphate in Cardiovascular Disease: From New Insights Into Molecular Mechanisms to Clinical Implications. Arteriosclerosis, Thrombosis, and Vascular Biology. Arteriosclerosis, Thrombosis, and Vascular Biology. January 2024.
  9. Shaker JL et al. Calcium and Phosphate Homeostasis. Endotext. May 17, 2023.
Meet Our Experts
See Our Editorial PolicyMeet Our Health Expert Network
kayli-anderson-bio

Kayli Anderson, RDN

Medical Reviewer
Member of American College of Lifestyle Medicine

Kayli Anderson has over a decade of experience in nutrition, culinary education, and lifestyle medicine. She believes that eating well should be simple, pleasurable, and sustainable. Anderson has worked with clients from all walks of life, but she currently specializes in nutrition therapy and lifestyle medicine for women. She’s the founder of PlantBasedMavens.com, a hub for women to get evidence-based, practical, and woman-centered guidance on nutrition and cooking, hormone health, fertility, pregnancy, movement, mental well-being, nontoxic living, and more.

Anderson is board-certified in lifestyle medicine and serves as lead faculty of the American College of Lifestyle Medicine’s (ACLM) "Food as Medicine" course. She is past chair of the ACLM's registered dietitian member interest group, secretary of the women's health member interest group, and nutrition faculty for many of ACLM's other course offerings. She is the coauthor of the Plant-Based Nutrition Quick Start Guide and works with many of the leading organizations in nutrition and lifestyle medicine to develop nutrition content, recipes, and educational programs.

Anderson frequently speaks on the topics of women’s health and plant-based nutrition and has coauthored two lifestyle medicine textbooks, including the first one on women’s health, Improving Women's Health Across the Lifespan.

She received a master's degree in nutrition and physical performance and is certified as an exercise physiologist and intuitive eating counselor. She's a student of herbal medicine and women's integrative and functional medicine. She lives with her husband in the Colorado Rocky Mountains, where you’ll find her out on a trail or in her garden.

See full bio

Henry Halse, CSCS, CPT

Author

Henry is a freelance writer and personal trainer living in New York City. You can find out more about him by visiting his website: henryhalse.com.

See full bio
See Our Editorial PolicyMeet Our Health Expert Network