Sulfites are used to preserve food, but some people have adverse reactions to them. They are not regulated by most governments, and labeling is minimal. About 1 in 100 people are sensitive to sulfites, which can cause headaches, breathing problems, and skin rashes. Wine and dried fruit are the biggest culprits, but sulfites can also be found in vegetables and seafood. Asthmatics should be careful of foods that may contain them, and anyone with an allergic reaction should detail what they have eaten in the previous 24 hours.
Sulfites have been used in various forms for centuries to help preserve foods such as nuts, meats and wines. Some consumers are concerned about their presence in food because they are not regulated by most government organizations and some people have adverse reactions to them. Because they are considered a food additive rather than an ingredient, regulatory organizations such as the United States Food and Drug Administration (FDA), require minimal labeling of foods that contain sulfites.
According to the FDA, about one in 100 people are sensitive to sulfites in food. Most of these individuals are asthmatic, suggesting a link between the condition and the addition. Individuals sensitive to sulfite may experience headaches, breathing problems and skin rashes. In severe cases, they can actually cause death by completely closing the airways, leading to cardiac arrest.
Unfortunately for those sensitive to sulfites, a dizzying array of foods have them added, beyond what may be naturally occurring. Wine and dried fruit are the two biggest culprits, but sulfites can also be found on vegetables and seafood. In most cases, a restaurant or grocery store won’t know the sulfite content of the food it sells and therefore have a difficult time helping consumers identify potentially unsafe foods. There are some companies that cater to people sensitive to this additive, offering foods that are guaranteed free of sulfites.
Wine is the food that most people associate with sulfites, because it has greater stability and shelf life when added. The wine fermentation process also produces sulfites, so no wine can be truly sulfite-free. Organic wines must be produced without additional additives, but for sensitive sulphites, this does not eliminate the risk. Other foods such as nuts are sometimes sold in an “insoluble” version, meaning they were made without sulfites. Non-soluble nuts tend to be dull in color and have a shorter shelf life, although they taste just as good.
Sulfites in food are harmless to most people, although they can lead to discomfort in large quantities. Asthmatics should try to be careful of foods that may contain them, and anyone visiting a doctor because of an allergic reaction should be sure to detail what they have eaten in the previous 24 hours. Most violent reactions to sulfites occur within an hour of consuming them, but it’s best to err on the side of the details when it comes to allergies.
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