E260 / Preservatives
Acetic acid
Safety in brief
Safe
Recorded EatMatrix rating, not a new clinical review. The amount, your sensitivities and country rules still matter.
- Watch for
- No allergen or sensitivity is recorded for this ingredient here. Check the whole product label; this is not an allergen-free guarantee.
- Selected research
- Higher estimated intake of additive-origin acetic acid was associated with more new type 2 diabetes diagnoses. This substance is named in the abstract's list of associations retained after adjustment for multiple tests. An association does not prove that it caused diabetes. Study details and limits.
- Our advice
- The analysis distinguished additive-origin acetic acid from naturally occurring sources. It was not a trial of vinegar as a treatment, and supplies no treatment dose.
What it is
Acetic acid (E260) is the acid that gives vinegar its sour taste and sharp smell, and it is widely used in food as an acidity regulator and preservative in products like pickles, condiments, and bread. It works by lowering pH, which helps inhibit the growth of spoilage bacteria and mold. Concentrated (glacial) acetic acid is corrosive, but the diluted forms used in food are safe at normal dietary levels.
Also appears on labels as: Acetic acid, E260, E 260, E-260, Ethanoic acid, Glacial acetic acid, Vinegar acid, Acidum aceticum, CH3COOH, Diluted acetic acid, Acetic solution, Food grade acetic acid.
Dietary information
- Vegan
- Yes
- Halal
- Yes
- Gluten-free
- Yes
- Allergens
- None recorded
Recorded ingredient information. Check the product label or certification: sources, other ingredients and cross-contact can vary.
Research & body effects
Newer sources to read for E260
- 2026 BMJ study of food additive preservatives and cancer incidence
Published January 7, 2026. A prospective observational study in the French NutriNet-Santé cohort; it includes this ingredient. Observational associations cannot by themselves establish that an additive causes a health outcome.
- BfR assessment of limitations in that study
Published March 17, 2026. The German risk-assessment institute discusses uncertainty in the findings. This assessment is separate from a country's rules on permitted food uses.
Bibliographic identity and the indexed study type checked October 4, 2026. The BMJ abstract and BfR communication were read; a complete review of the study's methods, supplements and the wider evidence remains pending. These links do not change EatMatrix's recorded rating.
What selected 2026 human research means for E260
Type 2 diabetes: what was found
Higher estimated intake of additive-origin acetic acid was associated with more new type 2 diabetes diagnoses. This substance is named in the abstract's list of associations retained after adjustment for multiple tests. An association does not prove that it caused diabetes.
The French NutriNet-Santé analysis included 108,723 people and 1,131 new diagnoses, with a median follow-up of 8.05 years. Diets were recorded repeatedly, including food brands. Researchers estimated additive intake and adjusted for factors such as diet, body size and smoking. They did not randomly assign people to eat this additive.
EatMatrix’s reading
The analysis distinguished additive-origin acetic acid from naturally occurring sources. It was not a trial of vinegar as a treatment, and supplies no treatment dose.
These findings deserve follow-up. Estimated intake, other features of the foods people ate and differences between volunteers can still influence the results. Most participants were women; the results may not transfer directly to children or every country. A proposed mechanism from cells or animals is not a demonstrated mechanism in people eating ordinary food.
A useful next step when choosing food
Compare the whole food: its ingredients, fibre, salt, free sugars, saturated fat and how often you eat it. Choose a varied pattern with more minimally processed foods where practical. Removing one E number alone has not been shown by these studies to prevent diabetes or heart disease.
Selected abstract, main-text methods/results and funding checked . Funders include European and French public research bodies; the authors declare no competing interests. Supplementary tables could not be inspected here, so individual corrected estimates are not reproduced. Indexed records showed no linked correction or retraction in this check; that is not proof none exists. This is a selected editorial review, not a complete clinical or current-country-use assessment. It does not change EatMatrix’s recorded rating or country permissions.
Selected research on E260
How to read study types- Expert critiqueGerman risk institute (BfR) on the BMJ preservatives study
Points to chance findings from many tests, diet effects hard to separate (sulfites track wine, for example) and self-reported intake. Sees no reason to change EFSA’s assessments.
- Observational studyBMJ study of preservatives and cancer in 105,260 French adults
Linked higher intake of acetic acid with overall cancer. It observed diets and cannot show the additive caused the cancers. 11 of the 17 preservatives studied showed no link.
- Observational studyPreservatives and type 2 diabetes in 108,723 French participants
Higher additive-origin acetic acid intake was linked to new type 2 diabetes in a French cohort. It is one of 12 associations retained after multiple-test adjustment. Diet was observed, not assigned; this does not show causation.
- Regulator reviewEFSA re-evaluation of acetic, lactic, citric and tartaric acids and related esters
No safety concern at the reported uses and levels.
Earlier source summaries checked ; latest additions checked . See the detailed research section for what was read and the remaining limits. This is a selection of sources, not a complete literature review. Authority assessments apply to the uses and places they cover.
Health notes from our ingredient record
- Generally recognized as safe at typical food levels; vinegar and diluted acetic acid have long dietary history.
- Undiluted, concentrated acetic acid is corrosive and can irritate skin, eyes, and the digestive tract, but this is not relevant at food-use dilutions.
Country rules
Country checks for E260
Permission depends on the market, type of food, amount and conditions. A scientific opinion or an E-number alone does not establish a legal use. These checks are separate from the stored EatMatrix rating.
Compare all eight markets and their sources
| Market | What is checked |
|---|---|
| European Union | Regulation (EC) 1333/2008, Annex II Part B, version , contains the exact code E260: Acetic acid. Listing alone does not allow every food use. Part E food categories, limits, specifications and applicable later acts still need a product-specific check. Source read: . |
| Great Britain | The FSA register record for E260 (Acetic acid) lists “Authorised” in England, Scotland and Wales. Register updated: 01 April 2025; record checked: . Food-specific conditions and specifications still need a separate legal check. |
| United States | Selected US conditions for Acetic acid Official federal text current through ; read . Food uses, limits and exceptionsFood-specific levels as served The section describes good-manufacturing-practice maximum levels of 0.25% in baked goods; 0.8% in cheeses and dairy analogues; 0.5% in chewing gum and fats/oils; 9% in condiments/relishes; 3% in gravies/sauces; 0.6% in meat products; and 0.15% or less in other food categories. Identity, food-grade specifications and the listed technical uses also apply. EatMatrix’s reading: a legal use condition answers where and how an ingredient may be used. It is not a test of your product, a personal safe intake or a claim that the ingredient benefits your body. Match the named substance, food and amount. Other federal provisions, food standards, state rules and later changes may also apply; this is a selected source review, not a complete product-compliance decision. |
| Northern Ireland | Review pending. Check the applicable EU rules and territory arrangements; the GB register alone does not establish this status. FSA guidance is a starting source, not a verified permission for this entry. |
| Canada | Named food-use records located. Health Canada lists the preparations below for specified foods and purposes. This is conditional permission for those uses, not approval of every product or a personal safety verdict. Only the named records and conditions below were located. Exact composition and specifications still need matching. Source tables captured . List publication dates are shown separately. Good Manufacturing Practice (GMP) is a condition of use, not an unlimited amount or a recommended intake. Food and Drug Regulations B.16.003 requires the listed source, purpose, amount and other conditions to match. The official consolidation read was current to 21 September 2026; product specifications and applicable later changes still need checking. Read 7 listed food-use conditionsAcetic AcidHealth Canada: List of Permitted Food Additives with Other Purposes of Use. List published ; item A.2.
Acetic AcidHealth Canada: List of Permitted Acidity Regulators and Acid-Reacting Materials. List published ; item A.1.
Acetic AcidHealth Canada: List of Permitted Preservatives. List published ; item A.1.
EatMatrix reading: match the exact preparation and food first. A manufacturing limit is not an acceptable daily intake (ADI). A label without the amount cannot establish exposure, and an unlisted name here does not establish a ban. |
| Australia | Review pending. Food Standards Code permissions and conditions need an additive-specific check. FSANZ food-additive rules is a starting source, not a verified permission for this entry. |
| New Zealand | Review pending. Food Standards Code permissions and conditions need an additive-specific check. FSANZ food-additive rules is a starting source, not a verified permission for this entry. |
| Japan | Review pending. The relevant list, identity and use standards need an additive-specific check. CAA food-additive lists is a starting source, not a verified permission for this entry. |
Sources & review status
Check what each source covers: an authority’s conclusion, a research finding and a country’s legal permission answer different questions.
What this guide covers
- Selected research
- 4 source summaries, with publication dates and study types. Several publications may describe the same study population.
- Original ingredient record
- No research links in the original record. Sources added separately to this guide are not included in this count.
This guide brings together our ingredient record and the dated sources shown here. Missing information describes a gap in this guide; it does not mean an ingredient is untested, safe or harmful. This is not a complete review of every study, preparation or current country rule. The amount in a product and how it is used still matter.
How to read the ratings, research and country checksAgency labels recorded by EatMatrix
These are imported database classifications, not verified current statements from each authority. Use the dated official sources below for their actual scope and conclusions.
| Authority | Database label |
|---|---|
| FDA | Safe |
| WHO | Safe |
| EFSA | Safe |
| FSANZ | Safe |
| Japan | Safe |
| UK FSA | Safe |
| Health Canada | Safe |
Database updated: . What does an E number mean on a food label?
Common questions
Frequently asked questions
What is EatMatrix's recorded rating for E260?
The recorded EatMatrix rating for E260 (Acetic acid) is “Safe”. It is calculated from labels stored in our ingredient database. These labels are not verified current regulator decisions or country permissions. A database update date is not a scientific review date.
Is E260 vegan, halal or gluten-free?
According to our ingredient data for Acetic acid — vegan: yes, vegetarian: yes, halal: yes, kosher: yes, gluten-free: yes, dairy-free: yes. Manufacturing sources can vary between products; check the label if it matters to you.
What is E260 and why is it used?
Acetic acid (E260) is the acid that gives vinegar its sour taste and sharp smell, and it is widely used in food as an acidity regulator and preservative in products like pickles, condiments, and bread. It works by lowering pH, which helps inhibit the growth of spoilage bacteria and mold. Concentrated (glacial) acetic acid is corrosive, but the diluted forms used in food are safe at normal dietary levels.
Does E260 contain allergens?
No known allergens are recorded for Acetic acid.
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This page shows information and classifications recorded in our ingredient database. Current scientific and market-specific verification remains pending as described above. It is general information, not medical advice.