Sodium bicarbonate

About

What it is and where it shows up.

Sodium bicarbonate is a white crystalline powder used primarily as a chemical leavening agent in baked goods, where it reacts with acids to release carbon dioxide gas, causing dough and batter to rise. It also functions as an acidity regulator and pH-control agent across a wide range of processed foods.

Safety summary

The regulatory and scientific consensus.

Sodium bicarbonate carries an ADI of 'not specified' as established by the EU Scientific Committee for Food (1990) and confirmed by JECFA, indicating no toxicological concern at normal dietary-additive levels. At very high supplemental or medicinal doses it can cause metabolic alkalosis. Its sodium content is a practical concern for individuals on sodium-restricted diets (e.g., those with hypertension, kidney disease, or heart disease). It has not been classified as a carcinogen by IARC.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorized as E500(ii) under Regulation (EC) No 1333/2008, Annex II (established by Regulation (EU) No 1129/2011, applying from June 1, 2013) at quantum satis levels across a wide variety of food categories. ADI 'not specified' per EU Scientific Committee for Food (1990). Use as an additive in meat products is restricted and not listed in Annex II for that category.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Listed in Appendix A of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as a permitted raising/leavening agent and acidity regulator at GMP levels.source
FDA (Food and Drug Administration) (United States)	Approved	Listed as GRAS under 21 CFR 184.1736 for direct addition to food as a leavening agent and pH-control agent at GMP levels. Also referenced under 21 CFR 137.270 (self-rising cornmeal) as GRAS/FS.source

Who should approach with care

Whose guidance would steer them away.

Hypertension — Sodium bicarbonate contributes dietary sodium; individuals on sodium-restricted diets for hypertension should account for its sodium content, particularly with supplemental or high-dose usage beyond typical food-additive levels.

Kidney Disease — Impaired renal sodium excretion in kidney disease patients means that high intake of sodium bicarbonate—especially at supplemental doses—could worsen sodium retention and fluid imbalance, warranting dietary caution.

Heart Disease — Excess sodium from sodium bicarbonate may exacerbate fluid retention and cardiac workload in individuals with heart disease, particularly at supplemental or medicinal doses above normal food-additive levels.

Research citations

The sources behind this verdict.

1FDA. Food Additive Status List – Bicarbonate of Soda (Sodium Bicarbonate). fda.gov
2FDA. Code of Federal Regulations Title 21, Part 184.1736 – Sodium Bicarbonate (GRAS Affirmation). accessdata.fda.gov
3other. Commission Regulation (EU) 2022/141 of 21 January 2022 – amending Annex II to Regulation (EC) No 1333/2008 as regards the use of sodium carbonates (E 500) in unprocessed cephalopods, 2022. eur-lex.europa.eu
4EFSA. Scientific Opinion on the safety of an oxygen absorber and carbon dioxide emitter system (containing sodium bicarbonate among other substances) for food contact use, 2014. efsa.europa.eu
5EFSA. Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii) used as carbon dioxide generators in active food contact materials, 2013. efsa.europa.eu

Independently researched6 citations