Dietary Sources and Background Levels of Hippuric Acid in Urine: Comparison of Philippine and Japanese Levels

• Published in: Industrial Health Vol. 32; no. 4; pp. 239 - 246
• Main Authors: VILLANUEVA, Maria Beatriz G., JONAI, Hiroshi, KANNO, Seiichiro, TAKEUCHI, Yasuhiro
• Format: Journal Article
• Language: English
• Published: Japan National Institute of Occupational Safety and Health 01.01.1994
• Subjects: Benzoates - analysis; Benzoic Acid; Food Contamination - analysis; Food Preservatives - analysis; Hippurates - urine; Humans; Japan; Male; Philippines; Sodium benzoate-Background hippuric acid-Filipino-Japanese; Japan; Philippines
• ISSN: 0019-8366; 1880-8026
• DOI: 10.2486/indhealth.32.239

Levels of sodium benzoate in processed food from the Philippines and Japan were analyzed by high performance liquid chromatography. Results showed that of the 44 samples from the Philippines, 31 (70%) contained the compound. The samples with sodium benzoate included 19 juice, 6 softdrink and 6 soy sauce varieties. As for the Japanese products, only 8 (26%) out of 31 food items tested positive for sodium benzoate. The values of the compound in the Philippine samples ranged from 20 μg/ml to more than 2, 000 μg/ml; the Japanese products showed a range of 50 to 200 μg/ml. Background urinary hippuric acid levels in 43 male Filipinos and 34 male Japanese with no occupational exposure to toluene were also measured using a high performance liquid chromatograph. Hippuric acid levels expressed as geometric means (SD) were 0.11 g/ g creatinine (0.41) for the Filipino subjects and 0.09 g/g creatinine (0.39) for the Japanese subjects. No statistically significant difference in hippuric acid values in the 2 groups was noted. Possible explanations for the lack of any difference in background urinary hippuric acid levels between Filipino and Japanese subjects were discussed.