Are Sulfites In Food Dangerous?
Sulfites are chemical compounds derived from sulfur. Traditionally, sulfites in food have been used as preservatives, since the times of ancient Greece and Rome.
These I know They are added to prevent the oxidation of fats and oils, to maintain the original color of the food (preventing it from darkening), and to prevent the proliferation of molds, bacteria or unwanted yeasts.
Sulfites in food can be recognized on food labels thanks to a specific nomenclature. It is necessary to specify the function they fulfill in the food and later indicate them by their name or by the E number. In the case of sulfites, their E numbers range from E220 to E228.
Their declaration on the label is mandatory as they are part of the group of substances known to cause hypersensitivity. These are collected by the Codex Alimentarius.
In what foods can we find sulfites?
They are allowed to be used in the following food groups:
- Dried fruits, pastries and pastries that contain them.
- Fruit juices, beer, wines, cider and must.
- Jellies and fruit jams.
- Salad dressings
- Sausages and sausages.
- Substitutes for meat, fish and crustaceans.
- Fresh, frozen and deep-frozen crustaceans.
In addition to food products, sulfites are also found in some pharmaceutical and cosmetic products.
In contrast, in 1986 the United States Food and Drug Administration prohibited the use of sulfites in fruits and vegetables that were to be consumed fresh, except for potatoes. And it is not allowed in fresh meat, fish and seafood as this additive destroys thiamine – or vitamin B1 – in food.
Is it safe to use sulfites in food?
As we have already mentioned, the use of sulphites is allowed in the food industry. In some fermented foods, such as wine or beer, even naturally, although they are found in trace amounts in the final product.
All permitted food additives are, in principle, safe and innocuous. The amounts used are regulated and the maximum amounts allowed are well below the values that would pose health problems.
In the case of sulfites, the daily intake considered safe was established in 1974. This is 0.7 mg per kilo of weight per day.
But the use of sulfites can be problematic in some people in whom allergic-type adverse reactions have been observed. This is why some organizations such as the European Food Safety Agency (EFSA) and the Food Standards Australia New Zealand (FSANZ) have commissioned by commissions An Expert Review of the Use of Sulfites in Foods.
Main conclusions of the latest reviews
After analyzing these latest reviews, both EFSA and FSANZ have drawn similar conclusions regarding the use of sulfites in food.
At the moment, they continue to indicate that the intake of sulfites should not alarm consumers. However Both agencies noted how easily a large number of people can easily exceed the recommended maximum amount of 0.7 mg per kilogram of sulfites. These are mainly adults and children who consume large amounts of the foods in which they are allowed to be used.
That is why they emphasize that “new studies are needed to evaluate the effects of sulfites in the body since some people may have adverse reactions . “
Meanwhile, they suggest that the labels clearly reflect the level of sulfites found in the final product. So that people who are sensitive to sulfites can regulate their consumption. Checking the labeling is one of the best ways for sensitive people to avoid excessive or unforeseen exposure.
Who are the most sensitive to sulfites in food?
Adverse reactions after ingestion of sulfites have been documented for several decades. But not all people they experience. There are some groups of consumers that are more sensitive to the intake of sulfites.
These Reactions in sensitive people usually include the appearance of different allergic-type symptoms such as:
- Dermatitis
- Urticaria
- Stinging
- Abdominal pain with diarrhea
- Itchy throat, runny nose, or sneezing.
Also, sulfur dioxide can be dangerous depending on the doses. It irritates the respiratory tract and can cause problems for some people with asthma. Between 4 and 8% of them experience adverse reactions with sulfites. The mechanism of the reaction is not clear but it seems that some compounds promote bronchoconstriction and as a consequence, problems such as coughing, shortness of breath, wheezing and hoarseness appear.
In conclusion, continued exposure to sulfites can be a problem for some asthmatics and for some especially sensitive people. While waiting for a new pronunciation on the maximum recommended doses, these people should pay more attention to the consumption of products that contain them.
