The Dangers Of Sodium Bisulfite

Sodium bisulfite is part of a group of sulfite compounds manufacturers use to preserve food and beverage products, such as dried fruit, potatoes, shellfish, fruit juice, vinegar, wine and beer. Sulfites are antioxidants that inhibit oxidation, maintain normal color and appearance, and prevent spoilage. Sulfites increase health risks, especially if you are allergic or consume high concentrations or large quantities of these chemicals. Consult your doctor about the dangers of sodium bisulfite.

Vitamin B-1

Sodium bisulfite destroys vitamin B-1, also called thiamine. Thiamine is a water-soluble nutrient that assists certain cellular enzymes in the production of energy from food. Thiamine also is essential in the synthesis of DNA and RNA, nucleic acids involved with genetic expression and protein synthesis. A thiamine deficiency can cause cardiovascular and neurological problems, including heart failure, rapid heart rate, diminished sensation, swelling, movement disorders and dementia.

Sensitive Individuals

Coming in contact with foods and beverages preserved with sodium bisulfite can be dangerous for people who are sensitive to sulfites. A wide range of respiratory, heart, skin, stomach and intestinal symptoms are associated with sulfite sensitivities. Asthmatics are especially sensitive and can experience anaphylactic shock by eating the foods or even breathing in sulfite fumes without ever touching the product. Symptoms can occur within 15 to 30 minutes following oral exposure. Death can occur in rare cases -- there were reports of fatalities during the 1980s, when the use of sulfites was unregulated.

Sulfite Regulation

Sodium bisulfite is safe for many people when consumed in small quantities that are used in processed foods. The U.S. Food and Drug Administration regulates preservatives used in foods and beverages. After the Center for Science in the Public Interest lobbied for sulfite safety regulations, the FDA reduced the amounts of sulfites that manufacturers can use in products and banned the use of sulfites on fresh fruits and vegetables, including its use in restaurants, particularly salad bars. Today manufacturers that sell products that contain sulfites must declare the preservative and amount on the food label. Nonetheless, you can develop sensitivities to sulfites at any time during your life, even if you never had any problem consuming these substances before.

Considerations

Be aware of the sulfite content of foods and beverages by inspecting the product labels, especially if you know you are sensitive to sodium bisulfite or have a history of asthma. Winemakers add sulfites to most wines to extend their shelf life, but even organic wines that do not contain added sulfites still contain small amounts of sulfites that are naturally produced from fermentation. If you are asthmatic, always carry an inhaler whenever you dine at restaurants or go to bars.