ReviewIranian journal of public health2025
Comparative Assessment of National and International Standards for Benzoic Acid and Its Derivatives in Different Types of Iranian Foods: A Systematic Review.
Review in Iranian journal of public health, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Analytical investigation of benzoic acid as a preservative agent in local and imported poultry products in Iraq.Open veterinary journal · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: The use of benzoic acid (BA) and its derivatives as food preservatives raises significant food safety concerns, as they may have potential adverse health effects. Method: In this systematic review, BA content was examined in different types of Iranian food with classification of dairy, acidic, beverage, and bakery products. Furthermore, the levels of this preservative compared with Iranian National Standards Organization (INSO) and the Codex Alimentarius Commission (CAC) value. Databases like PubMed, Scopus, and Web of Science were used to extract published studies until Feb 2024. Results: The limit defined by INSO was stricter than the CAC regarding BA in food. Consequently, the results demonstrated a relatively high level of impermissibility of BA with the INSO limit. However, the food products within the permitted range of BA content included a more significant portion according to the CAC limit. The majority of BA levels found in various Iranian studies exceeded the permissible limits set by the INSO, raising health concerns. Conclusion: The study's findings suggest that Iranian food authorities should regularly monitor and analyse food products for BA and its derivatives to mitigate potential future health risks and ensure food safety.
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Registered trials
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