Abstract
Benzene, classified as class-1 human carcinogen by International Agency for Research on Cancer (IARC), is a well-studied chemical over the century and is directly associated with acute and chronic health effects. Evidences reflect that benzene exposure leads to Acute Myeloid Leukemia and Acute Non-Lymphocytic Leukemia. Benzene may enter food and formulations through various environmental factors and due to inferior manufacturing techniques. Moreover, the formulations containing sodium benzoate and ascorbic acid/citric acid as preservative/constituent of herbal ingredient are at greater risks of benzene contamination by oxidative decarboxylation reaction. Although FDA has set a limit for benzene content in products yet cases with high level have been reported. At the same time the long-term use of formulations, even with permissible limits of benzene, may increase risk of carcinogenicity. Harmful health effects due to environmental and occupational exposures to benzene have been sufficiently reported, however, no such reports for generation of benzene in food and pharmaceutical products exist. There is a need to make the scientific fraternity involved in food products, formulations, and food supplements and to be aware of the undesirable effects of multiple and indiscriminate use of preservatives leading to benzene generation. So, the present manuscript highlights the mechanism of benzene formation in food products/formulations, factors affecting benzene formation, metabolism, toxicity and other health effects.