Sulfite Allergy:
Traumatic Effects

A sulfite allergy only affects a small percentage of people, approximately 1%, but its effects are very traumatic to that group. It is very rare for the general population to have any sensitivity to this allergen because it is almost exclusively confined to asthmatics.

There has been a significant number of deaths attributed to sulfite sensitivity all from the food industry. Because of this, many companies have changed their formulations in many foods and medications. If there is no direct replacement available, strong and strict labeling requirements are in effect to warn those affected by asthma that sulfites are present.

Symptoms Of A Sulfite Allergy

Symptoms have been documented as affecting the lungs, gastro-intestinal tract, the skin and mucous members. Therefore it is common to see labored breathing, wheezing, gas, diarrhea, bloating, vomiting, skin hives and a severe drop in blood pressure which will lead to dizziness and loss of consciousness. Obviously, emergency medical treatment is needed immediately.

Generally the respiratory symptoms are affected the most. During an asthma attack, the lungs are already sensitive in an asthmatic so the sulfur dioxide compound is too strong an irritant on already sensitive air passages. Many people state an asthma attack can be triggered just by opening a bag of dried fruit treated with sulfites.

Because of the quickness and severity of the symptoms, many people have suggested that by reducing sulfite consumption (many foods such as bottles of wines, have sulfites naturally-occurring in them), this could help any asthmatic to reduce the severity of their condition.

But to date, by working in the reverse, it does not seem to alleviate any of the deteriorating of the symptoms. An asthmatic in contact with sulfites will generate a whole host of symptoms, but the abstinence of sulfites from an asthmatics diet does not reduce any of the conditions' sensitivities.

Common Uses Of Sulfites In Food And Medications

• For the prevention of harmful micro-organisms growth to prevent spoilage

• Retards the browning effect in cut potatoes, fruits, dried fruits, wines etc.

• Preserving the "red" color in meats and seafood by inhibiting enzyme growth

• Prevents the bleaching of color from maraschino cherries and glace cherries
• Texturizes frozen dough and reduces the preparation time in mixing and baking

• Vitamin C stabilizer

• commonly used in many vaccination type medications and formulas

• commonly found in fruit juices, candy bars, wines, bread, dried fruits, baked goods, prepared sauces

• An antioxidant/preservative used in the manufacture of medications

Sulfites Permitted For Use In The United States

• Sodium Metabisulfite

• Potassium metabisulfite

• Sodium bisulfite

• Potassium bisulfite

• Sodium sulfite

• Sodium dithionite

• Sulferous acid

• Sulfur dioxide

Each of these above must be listed on an ingredient label in the United States if more than 10 parts per million is included in any product.

But be aware, in some situations such as bulk food sales, individually sold portions of candy, vending machine selections and as a secondary ingredient in any recipe, the company is not required by law to have this product labeled.

Also, many people that are extremely sensitive to sulfites can not even tolerate the less than 10ppm ratio which is currently considered acceptable.

Therefore, care must be taken by sensitive individuals to prevent a sulfite allergy by finding sulfite free foods.

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