Estimated daily intake of preservatives (benzoic acid, parabens) contained in mouthwash and liquid toothpaste

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  • Takahata Kaoru
    Department of Environmental Symbiotic Biological Science, Graduate School of Agriculture, Tokyo University of Agriculture Tokyo Food Sanitation Association, Food Research Laboratory
  • Miyazaki Tomoyuki
    Tokyo Food Sanitation Association, Food Research Laboratory
  • Kamata Kunihiro
    Tokyo Food Sanitation Association, Food Research Laboratory
  • Ishida Hiroshi
    Department of Nutrition, Junior College of Tokyo University of Agriculture
  • Okada Sanae
    Department of Environmental Symbiotic Biological Science, Graduate School of Agriculture, Tokyo University of Agriculture

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  • 洗口液と液体歯磨に配合される防腐剤(安息香酸、パラベン類)の1日推定摂取量
  • センコウエキ ト エキタイ ハミガキ ニ ハイゴウ サレル ボウフザイ アンソクコウサン パラベンルイ ノ 1ニチ スイテイ セッシュリョウ

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Abstract

Because of the use of mouthwash and liquid toothpaste, the intake of benzoic acid, sodium benzoate, and parabens combined as preservatives can be a concern. Therefore, we investigated the conditions of use for 50 men and women between the ages of 20-60 years. Next, an investigation of the amount of intake in commercially available products containing benzoic acid and methylparaben was performed. Participants using mouthwash and liquid toothpaste were 18 out of 50 (36%), 12 out of 18 used them once a day, which is the most common frequency (67%), and the average use was 1.4 times. Moreover, the amount used each time for most of the participants was within a suitable amount ranging from 10 to 20ml. The result of examining the intake of 15 adult men and women showed that the estimated intake of benzoic acid was 4.6mg/day for mouthwash and 5.0mg/day for liquid toothpaste. Furthermore, the estimated intake for methylparaben was 4.1mg/day and 1.0mg/day, respectively. Although benzoic acid, sodium benzoate, and parabens are components used as preservatives for food additives, it has been revealed that their intake because of the use of mouthwash and liquid toothpaste was more than the intake with food. However, a comparison with the ADI levels showed that it is not at a level that would immediately influence a person's health.

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