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Sulfites
can be deadly to some people
Sept. 13, 2007
Suzanne Havala Hobbs
For
the 5 percent of people living with asthma who are also sensitive
to sulfites, staying vigilant about the presence of the preservative
in foods can be a deadly serious matter.
Nobody knows exactly how many other people may be sensitive
to sulfites, but the Food and Drug Administration estimates
the number to be about one out of every 100 of us. The most
commonly reported symptom is difficulty breathing, and other
symptoms may include stomachache or hives.
In the most severe cases, people have gone into anaphylactic
shock. At least 12 deaths have been documented as being due
to sulfites in food.
So you may wonder: Why do food companies add sulfites to foods?
Sulfites are effective at keeping certain foods from turning
brown and becoming discolored, including dried fruits such
as apricots, apples and pears, shrimp, lobster, and instant
and frozen potatoes. Sulfites are also used to bleach certain
food starches and inhibit the growth of bacteria in wine.
They’re even added to medications to extend shelf life.
Sulfites are listed on food packages by various names, including
sulfur dioxide, sodium sulfite, sodium or potassium bisulfite,
and sodium or potassium metabisulfite. Before the mid-1980s,
though, consumers had no way to know whether foods contained
added sulfites.
Beginning in the 1980s, though, the Food and Drug Administration
began collecting reports of people who had experienced adverse
– and sometimes fatal – reactions to sulfites.
In 1986, the agency ruled that when companies used sulfites
as a preservative in foods in any amount, they had to be listed
on the package label. Sulfites added to foods for other reasons
had to be listed if the amount in the finished product reached
10 parts per million or higher.
Some readers may remember another move the FDA made in 1986:
Banning the use of sulfites on fresh fruits and vegetables
in grocery stores and on restaurant salad bars.
Sulfites are still added to foods today but it’s easier
to identify them than it was 20 years ago. If you think you
may be sensitive – or if you want to avoid them just
in case – be sure to check labels on likely suspects
such as dried fruit, jam, gravy, ready-to-cook, fresh mashed
and hash brown potatoes, soup mixes, shrimp, molasses, and
alcoholic beverages such as beer and wine.
You can take some additional steps as a precaution as well:
* Be a consistent label-reader. You may be surprised by some
favorite brands you didn’t realize contained sulfites.
Food manufacturers sometimes change product ingredients, too,
so it’s a good idea to periodically read the labels
on old stand-bys.
* Ask for information when labels aren’t available.
Wait staff at restaurants, for example, may be able to check
ingredient labels in the kitchen or stockroom.
* Order baked potatoes instead of fries when you eat out.
They’re better for you, and they’re less likely
to have been treated with sulfites. Ditto for the hash browns
and home fries.
* Assess your need to carry an antidote. Check with your health
care provider if you have asthma or a history of reactions
to sulfites to determine whether it makes sense for you to
carry an inhaler, antihistamine, or self-injectable epinephrine
such as EpiPen.
Most of us don’t have to worry about sulfite sensitivity.
But for the few who are affected, and for the rest of us who
care about them, a little knowledge and caution can mean a
lot of protection.
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