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Food Allergies: Sulfite Sensitivity

Sulfiting agents are commonly used to preserve the color of foods, such as dried fruits and vegetables, and to inhibit the growth of microorganisms in fermented foods, like wine.

Sulfites can also be found in beer, some fruit drinks, shrimp and some prepared foods. Although sulfites are safe for the majority of people, for some, they have been found to cause a reaction. For this reason, the FDA requires that when sulfites are added to foods in greater than 10 parts/million (or, 10 sulfite molecules per million molecules) they must be indicated on the label.

Source: Reprinted from the International Food Information Council Foundation, (1997), Food Insight.



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