Sulfites have been used in various forms for centuries to assist with the preservation of foods such as dried fruits, meats, and wines. Some consumers are concerned about their presence in food because they are not regulated by the most government organizations and some people do 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, approximately one in 100 people is sensitive to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between the condition and the addititve. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, they can actually cause death by closing down the airway altogether, leading to cardiac arrest.
Unfortunately for the sulfite sensitive, a dizzying array of foods have them added, in addition to those which 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 will not know about the sulfite content of the food it sells, and therefore have difficulty assisting consumers with identifying potentially dangerous foods. There are some companies that target people who are sensitive to this additive, offering foods that are guaranteed to be sulfite free.
Wine is the food most people associate with sulfites, because it has longer stability and shelf life when they are added. The fermentation process of wine also produces sulfites, so no wine can be truly sulfite-free. Organic wines must be produced without additional additives, but for the sulfite sensitive, this does not eliminate the risk. Other foods such as dried fruit are sometimes sold in an “unsulfered” version, which means that they were produced without sulfites. Unsulfered dried fruit tends to be dull in color, and has a shorter shelf life, although it tastes just as good.
Sulfites in food are not dangerous for most of the population, although they can lead to discomfort in large amounts. Asthmatics should try to be careful with foods that may contain them, and anyone who visits a medical professional because of an allergic reaction should make sure to detail what he or she has eaten in the previous 24 hours. Most violent reactions to sulfites happen within an hour of consuming them, but it is better to err on the side of detail when it comes to allergies.
