Sulphite: Example of a common food allergy

Sulphite

Sulphur dioxide and sulphite (E220 to E228) This refers only to sulphur dioxide and sulphites at concentrations of more than 10mg SO2 per kilo or litre. Examples of ingredients and products which contain or may contain sulphite: 

• fruits (preparations);
• dried vegetables;
• potatoes;
• sultanas;
• tomato paste;
• sugar;
• glucose syrup;
• sauerkraut;
• mushrooms;
• broth;
• gravy;
• soup;
• sauces, etc. often contain sulphite (>50 mg/kg).

In particular, dried fruits, lemon juice, wine and molasses often contain very high levels of sulphite (>100 mg/kg). Symptoms of sulphur dioxide and sulphites allergy: The reaction to sulphite can be mild, or it can be very severe. Possible symptoms include heart palpitations and hives. Skin symptoms may include:

• hives (urticaria) acute as well as chronic;
• hives; this is the most acute reaction with intense itching;
• Atopic eczema;
• fluid accumulation under the skin; when you draw lines on the skin, they remain visible.

Respiratory complaints manifest themselves as:

• inflamed nasal mucosa;
• Coughing or tickling cough;
• sneezing;
• audible or wheezing;
• tightness of the chest;
• mucus formation;
• asthma.

Anaphylaxis, severe generalised reactions throughout the body, manifested as:

• initial tingling in the mouth, throat, cheeks or tongue;
• Local hives (urticaria);
• Then reactions in many organs;
• often with predominant severe asthma;
• finally, a drop in blood pressure;
• shock.

Points of attention: 

• Because various ingredients can contain a lot of sulphite, it is especially important to think about carry-over;
• Sulphite may occur naturally in food as a result of fermentation, but may also be added as a preservative (additives E-220 to E-228);
• The addition of sulphite is legally permitted to a limited list of products.