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Sulfite Sensitivity

Certain individuals are hypersensitive (over-sensitive) to sulfite agents used in processing specific foods, beverages and medications. Reactions can range from relatively mild to severe.

Individuals with this hypersensitivity should avoid consuming items that contain sulfite agents. Symptoms may include difficulty breathing, flushing, hives, gastrointestinal disturbance and, possibly, anaphylactic shock.

Sulfur dioxide and several forms of inorganic sulfites that release sulfur dioxide when used as food ingredients are known collectively as "vegetable fresheners" or "whitening agents." These are used to eliminate bacteria, preserve brightness, prevent browning, increase storage life, and prevent spoilage of certain food products. They are also used to improve the quality or texture of finished baked products.

Here is a list of food categories that sulfite agents are often added BUT IS NOT LIMITED TO*:

Dried fruit (excluding dark Grape juice (white, pink, red, Pectin raisins and prunes) sparkling) Fresh shrimp & crabmeat Lemon and lime juice Dried potatoes Dried cod (non-frozen) concentrate Freshly cut potatoes (for Frozen lobster Cocktail mixes fries, hash browns, potato Frozen scallops (canned/powdered) salad) at a restaurant Canned clams Real-Lemon/Real-Lime Wine vinegar Pickled peppers Wine/beer/brandy/ Gravies, sauces (canned Pickled cocktail onions wine coolers or dried) Pickles/relishes Molasses Fruit topping Canned tuna (most albacore Sauerkraut Maraschino cherries [white] and some light)

Here are additional preventive measures:

1. Read labels on all processed foods for the following terms:  Sulfur dioxide  Potassium bisulfite or potassium metabisulfite  Sodium bisulfite, sodium metabisulfite, or sodium sulfite

2. When ordering food in a restaurant, ask the manager if sulfite agents are present in the specific item you desire. Sulfites are often present in items the restaurant has purchased from suppliers. Avoid any food items that do not have a label to confirm the absence of sulfite agents.

*List of foods containing sulfites is adapted from Allergy: Principles and Practice, Middleton, et al, editors, fourth edition, 1993

www.coloradoallergy.com | July 7, 2010 | ho016.02 Page 1 of 1