Ever felt wheezy after eating dried apricots or sipping wine?
Sulfites are preservatives used in many dried fruits, nuts, and processed foods can trigger asthma attacks and allergic reactions in sensitive people. Let’s talk about this hidden culpit and the health risks, and how to spot safer alternatives.
What are sulfites?
Sulfites (e.g. sulfur dioxide, sodium bisulfite, potassium metabisulfite) are food additives that prevent browning and spoilage. They’ve been used for centuries in wine and are considered safe for most consumers. However, a small group of people are sensitive to sulfites. Studies estimate about 3–10% of asthmatics have sulfite sensitivity.
People with asthma are especially vulnerable. In sensitive asthmatics, sulfite exposure can cause airway narrowing leading to wheezing, coughing, chest tightness, or even an asthma attack. These reactions range from mild to severe.
Sulfite sensitivity does't just affect asthma. It can also spark skin and digestive reactions. Reports show sensitive people may develop flushing, hives (urticaria), nausea, abdominal pain or diarrhea when consuming sulfites. Some even report headaches or migraines triggered by sulfite-containing foods. In rare cases, sulfites have provoked anaphylaxis.
In the US, sulfiting agents are “Generally Recognized as Safe” (GRAS) as additives, but with strict labeling rules. The FDA requires any food with ≥10 parts per million (10ppm) of added sulfites to declare it on the label. In 1986, after numerous incidents of sulfite-induced asthma from salad bars, the FDA banned sulfites on fresh fruits and vegetables intended to be eaten raw (like salad greens in restaurants). This means your dried fruit package or wine bottle must list sulfites if levels exceed the threshold.
Other countries classify sulfites as major allergens or restricted additives. In the EU, “sulphur dioxide and sulfites” are on the list of 14 top allergens, any food or drink with >10 mg/kg must be labeled as containing sulfites. Australia/New Zealand have similar rules, requiring a sulfite declaration on labels if added at ≥10 mg/kg.
These regulations aim to warn consumers with sulfite sensitivity so they can avoid risky products. How can you tell if a product contains sulfites? Read the ingredient list. Look for chemical names like “sulfur dioxide,” “sodium sulfite,” “sodium bisulfite,” “potassium metabisulfite,” etc. In Europe, sulfite preservatives may be listed by E-number (E220–E228).
Often a label will also have a caution such as “contains sulfites” or “contains sulphites” if above the legal threshold. If you see those terms on dried fruit, wine, or snack packaging, that food has added sulfite preservatives.
Concerned about sulfites?
You have options. Choose unsulfured dried fruits. These are often labeled “unsulfured” or “no sulfites added.” (For example, unsulfured dried apricots are brownish in color instead of bright orange, because no sulfur dioxide was used.)
Freeze-dried fruits are another alternative; the freeze-drying process preserves color and freshness without needing sulfites. And of course, fresh fruits and plain nuts contain no added preservatives. Opting for these can help you avoid sulfite-related risks.
Be informed. If you have asthma or sulfite sensitivity, always check food labels for sulfites before you buy or eat processed foods. When dining out, don’t hesitate to ask if sulfite containing ingredients are used. For everyone else, staying aware of food additives like sulfites is still wise you might help a friend or family member by sharing this information.
Spread the word about sulfite risks and alternatives, and let’s make safer, healthier food choices together.
