Sulfites are substances that occur naturally in food as well as in your body. For hundreds of years, sulfites have been used to preserve food, and for centuries they have been used in the wine making process. Sulfites are found in numerous food products, from lobster to jarred jam, which may be of concern if you have a sulfite sensitivity and experience allergy symptoms when you consume it.
Sulfite Uses
Sulfiting agents -- substances that produce sulfites -- have been recognized for centuries for their ability to prevent the natural browning process in foods, while controlling the growth of microorganisms and acting as antioxidants and bleaching and reducing agents. Sulfites are currently regulated food and drug additives. They are typically added to food to extend shelf life by maintaining its color and integrity, and to medications to conserve potency. Sulfites help to prevent the browning of fruits and vegetables, the development of unsightly black spots in seafood like lobster, and bacterial growth in wine, while bleaching starches such as potatos and working as a conditioner in dough. Food packaging, including cellophane, also contains sulfites.
Sulfite Allergies
You can develop a sensitivity to sulfites at any age, but many people do not show symptoms of sensitivity until they reach their 40s or 50s. Sulfite sensitivity can exhibit itself in many forms, including various cardiovascular, pulmonary, dermatological, and gastrointestinal symptoms. Of special concern is sulfite sensitivity in asthmatics, as sulfites have been shown to cause asthma-related symptoms from mild wheezing to life-threatening asthmatic attacks. In cases of those who have developed an allergy to sulfites, consumption can cause an anaphylactic reaction. The FDA estimates that 1 out of every 100 people are sensitive to sulfites, with 5 percent of this group being asthmatics.
Names of Sulfite
If you are trying to limit or omit sulfites in your diet, it is important to know what to look for on food labels. Sulfites that are commonly found in foods include potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium dithionite, sodium metabisulfite, sodium sulfite, and sulfur dioxide, sulphiting agents, and sulphurous acid. In European products, sulfites have different names, so look for E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227, E 228 on the ingredients list. The U.S. Food and Drug Administration requires that manufacturers include in ingredient lists any sulfites or sulfiting agents with a minimum of 10 parts per million, and regardless of the amount, any sulfites that have a functional or technical effect in the food.
Sulfite Sources in Diet
The FDA currently does not give sulfites a GRAS, or generally recognized as safe, status for use in meats because they can give old meat the appearance of freshness. The same is true in fruits and vegetables that are presented to consumers as fresh, including salad bars and fresh produce. Sulfites also lack GRAS status in foods that are high sources of vitamin B-1, as sulfites can destroy thiamin. It is important to read food labels, as sulfite use is widespread and it is a common ingredient in many processed foods. For example, products that contain sulfites include alcohol, baked goods, canned and frozen vegetables, condiments, dried fruits and vegetables, drugs, fish and shellfish, jellies and jams, potato products, snack foods, soy products, starches, sugar substitutes, soups and soup mixes and vinegar.
References
- Health Canada: Sulphites - One of the Nine Most Common Food Products Causing Severe Adverse Reactions
- "Safefood News"; Sulfites Dangerous for Some; Spring 1997
- Cleveland Clinic: Sulfite Sensitivity
- University of Florida IFAS Extention; Sulfites: Separating Fact from Fiction; Paul Grotheer, et al.; 2009
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