Why is a harmful chemical like sodium phosphate add to your foods if dangerous to swallow?

Answer 1

In industry use, sodium phosphates refer to a range of dofferent chemicals. There aren't any particular risks associated with them, and most are GRAS by the FDA. In large doses (like the sort you might find in some oral sodium phosphate laxatives), which may cause phosphate nephropathy - kidney damage from phosphate crystals forming in the kidneys. But then, eating a fistful of table salt can seriously harm your GI tract - you're just not going to find that amount in your food.

One of the more common additives is sodium triphosphate. It's, again, not all that dangerous. Not short-term, at least, and it's added in small amounts. It's role in the food industry is as a preservative and to retain moisture. It's use is only typically limited in seafood, as its hygroscopic properties may exaggerate the weight of the seafood.

Your biggest concern should be your sodium intake, which goes far beyond table salt. Even if something doesn't taste salty, you might still be consuming a load of sodium from various additives. I personally try to avoid preservatives in food for that reason, and not some misguided fear of poison.

Answer 2

Sodium phosphate is used in food as a preservative, acidity regulator, and emulsifier. It is generally considered safe in small amounts but can be harmful if consumed in large doses. Its use in food products is carefully regulated to ensure it does not pose a significant health risk.