Food Additives to Avoid- Part 4: Sulphites

Posted September 6th, 2007 by Nick Jones

Sulphites (also sulfites) are naturally occurring compounds that are used as preservatives in foods such as dried fruits and vegetables, sausages, some deli meats, and condiments. They also occur naturally in most wines, and are also added to some wines. Sulphites are used as food preservatives to maintain food color, prolong shelf life, prevent microorganism growth, as an additive in certain medications, and to bleach food starches.

Many people can ingest sulphites without adverse reactions. However, some people, including asthmatics and those with aspirin allergies, may have severe reactions to sulphites, including swelling of the throat, hives, and even death (3). Other intolerance symptoms include headaches, irritable bowel symptoms, behavioral disturbances, rashes, drop in blood pressure, and loss of consciousness (1).

In 1986 sulphites were banned from use in salad bars, after the widely published ‘salad-bar’ deaths in the 1970’s and 1980’s when at least 12 asthmatics died from eating salads that had been sprayed with sulphites. In 1999, the World Health Organization estimated that between 20-30% of asthmatic children are sensitive to sulphites (2).

If you are sensitive to sulphites, make sure to check the labels of all processed foods carefully. Other names for sulphites include potassium bisulphite/metabisulphite, sodium bisulphite/dithionite/metabisulphite/sulphite, sulfur dioxide, sulphiting agents, and sulphurous acid (1).

The Canadian Food Inspection Agency (CFIA) has comprised this list of foods that may be possible sources of sulphites:

Alcoholic/non-alcoholic beer, cider, wine
Baked goods, e.g., breads, cookies, pastries, waffles
Bottled lemon and lime juice/concentrate
Canned/frozen fruits and vegetables, e.g., mushrooms, sliced apples, olives, peas, peppers, pickles, pickled onions, tomatoes
Cereal, cornmeal, cornstarch, crackers, muesli
Condiments, e.g., coleslaw, horseradish, ketchup, mustard, pickles, relish, sauerkraut
Deli meat, hot dogs, sausages
Dressings, gravies, guacamole, sauces, soups, soup mixes
Dried fruits/vegetables, e.g., apples, apricots, coconut, mincemeat, papaya, peaches, pears, pineapple, raisins, sun dried tomatoes
Dried herbs, spices, tea
Fish, including crustaceans and shellfish, e.g., shrimp (fresh/frozen)
Fresh grapes, lettuce
Fruit filling, fruit syrup, gelatin, jams, jellies, marmalade, molasses, pectin
Fruit/vegetable juices, e.g., coconut, grape, sparkling grape, white grape
Glazed/glacéed fruits, e.g., apples, grapes, maraschino cherries
Potatoes, e.g., frozen french fries, dehydrated, mashed, peeled, pre-cut
Snack foods, e.g., candy, chocolate/fruit bars, tortilla/potato chips, soft drinks, trail mix
Soy products
Starches, e.g., corn, potato, sugar beet; noodles, rice mixes
Sugar syrups, e.g., glucose, glucose solids, syrup dextrose
Tomato paste/pulp/puree
Vinegar, wine vinegar

References
1. Canadian Food Inspection Agency (2007). Sulphites - One of the nine most common food products causing severe adverse reactions. Available online from http://www.inspection.gc.ca/english/fssa/labeti/allerg/sulphe.shtml [Cited Sept.6, 2007].
2. Centre for Science in the Public Interest (2007) Food Intolerance Network Factsheet. Sulphites (220-228). Available online from http://www.fedupwithfoodadditives.info/factsheets/Factsulphites.htm [Cited Sept.6, 2007].
3. Sulfite (2007). Wikipedia. Available online from http://en.wikipedia.org/wiki/Sulfite htm [Cited Sept.6, 2007].