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Sulfites are a group of sulfur-based compounds that
may occur naturally or may be added to food as an enhancer
and preservative. The FDA estimates that one out of
100 people is sensitive to the compounds. A person can
develop sensitivity to sulfites at any time in life,
and the cause of sensitivity is unknown. For a person
who is sensitive to sulfites, a reaction can be mild
or life threatening.
In
1986, the FDA banned the use of sulfites on fruits and
vegetables that are eaten raw, such as lettuce or apples,
as well as on fresh meat and poultry products. Regulations
also require manufacturers who use sulfites in their
processed products to list the compounds on their product
labels.
Although
sulfites are no longer used on most fresh foods, they
still can be found in a variety of cooked and processed
foods. They also occur naturally in the process of making
wine and beer.
Avoiding
foods that contain or are likely to contain sulfites
is the only way to prevent a reaction. If you are sensitive
to sulfites, be sure to read the labels on all food
items. When eating out, ask the chef or server if sulfites
are used or added to food before or during preparation.
Examples
of foods that may contain sulfites include:
Baked
goods
Soup mixes
Jams
Canned vegetables
Pickled foods
Gravies
Dried fruit
Potato chips
Trail mix
Alcohol, beer, and wine
Vegetable juices
Canned or frozen fruits and vegetables
Sparkling grape juice
Apple cider
Bottled lemon juice and lime juice
Tea
Many condiments
Molasses
Fresh or frozen shrimp
Guacamole
Maraschino cherries
Dehydrated, pre-cut, or peeled potatoes
Sulfite-containing ingredients to look for on food labels
include:
Sulfur
dioxide
Potassium bisulfite or potassium metabisulfite
Sodium bisulfite, sodium metabisulfite or sodium sulfite
Reviewed
by the doctors at The Cleveland Clinic Department of
Pulmonary, Allergy and Critical Care Medicine.
Edited
by Charlotte E. Grayson, MD, Feb. 2004, WebMD.
Portions
of this page © The Cleveland Clinic 2000-2004
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