Are Sulfates in Drinks Bad for You? Separating Fact from Fiction

December 12, 2025 •

3 min read

While the average person consumes around 500 mg of sulfates daily, mostly from food, a widespread misconception persists regarding the risks. This raises the question: are sulfates in drinks bad for you, or is the confusion actually about sulfites, a different substance entirely?

Quick Summary

Explore the real health effects of sulfates and sulfites in drinks. Understand the crucial differences, identify who is most at risk for adverse reactions, and learn to read labels accurately to safeguard your health.

Key Points

Sulphates vs. Sulphites: The primary concern in drinks comes from sulphites (preservatives), not the mineral sulphates found naturally in water.
Sulphates' Effect: High levels of naturally occurring sulphates in drinking water can cause a laxative effect and impart a bitter taste, especially for those not used to it.
Sulphite Sensitivity: A minority of the population, particularly asthmatics (3-10%), is sensitive to sulphites, experiencing allergy-like symptoms.
Common Culprits: Wine, beer, and many fruit juices are common sources of added sulphites, which act as preservatives.
Labeling is Key: In many regions, products containing more than 10 ppm of sulphites must declare them on the label.
Read Labels and Consult: If you experience symptoms after drinking certain beverages, always check the label for sulphites and consult a doctor, especially if you have asthma.

Sulphates vs. Sulphites: A Critical Distinction for Drinkers

Many people confuse sulphates with sulphites, but they are entirely different chemical compounds with distinct origins and health implications. A sulphate is a mineral salt of sulphuric acid, often found naturally in water. On the other hand, sulphites are typically used as food preservatives and are the primary source of sensitivity concerns. The key to understanding the potential risks in your beverages is knowing which one you are dealing with.

Sulfates in Drinking Water

Sulphates occur naturally in groundwater, and while they are essential minerals for the body, high concentrations can cause issues. At levels exceeding 500 milligrams per liter (mg/L), they can impart a bitter or medicinal taste to water. The primary health effect associated with high sulphate water is a laxative effect, particularly when magnesium levels are also elevated. This is most noticeable in individuals who are not accustomed to drinking water with high sulphate levels, such as travelers or infants on formula. Health agencies often set maximum recommended levels based on taste rather than significant health risks for the general, non-sensitive population. Treatment options like reverse osmosis or distillation can effectively remove sulphates if necessary.

Sulfites: The Real Cause for Concern

For a small segment of the population, sulphites are a more serious health issue. Sulphites, which release sulphur dioxide gas, are added to a wide range of foods and drinks to prevent spoilage, discoloration, and bacterial growth. They are particularly common in beverages like wine, beer, cider, and many fruit juices. Adverse reactions to sulphites are not a true allergy but an intolerance or sensitivity that primarily affects people with asthma. Research suggests that up to 3-10% of asthmatics may experience adverse reactions, including wheezing, chest tightness, and coughing, after ingesting sulphites. Other symptoms can include hives, stomach pain, and, in rare cases, anaphylaxis. Due to this risk, food and drink containing more than 10 parts per million (ppm) of sulphites must be declared on the label in many countries.

Sulphates vs. Sulphites: A Quick Reference


Aspect	Sulphates	Sulphites
Composition	Mineral salts of sulfuric acid	Preservatives that release sulphur dioxide
Origin	Naturally occurring in groundwater and some foods	Added as a preservative to inhibit microbial growth and oxidation
Found In	Drinking water (especially from wells), some mineral waters	Wine, beer, cider, dried fruits, some juices, processed foods
Primary Health Effect	Laxative effect at high concentrations; unpleasant taste	Respiratory irritation (especially in asthmatics), hives, gastrointestinal issues
Sensitive Population	Infants, new consumers of high-sulphate water	People with asthma; those with a sulfite sensitivity

Common Drinks and Their Sulphite Content

Identifying sulphite-containing drinks is crucial for those with sensitivities. While some beverages, like white wine, typically contain higher levels, even those labeled 'no added sulfites' will have trace amounts due to natural fermentation. Here are some common examples of drinks that may contain sulphites:

Wine and Beer: Sulphites are used to prevent oxidation and bacterial growth, with higher levels often found in white and sweet wines compared to red.
Cordials and Fruit Juices: Added to maintain color and prevent spoilage.
Soft Drinks and Cider: Often used as a preservative to extend shelf life.
Lemon and Lime Juice Concentrates: Sulphites prevent browning and spoilage.
Instant Tea: A potential source of sulphites as a preservative.

Conclusion

The verdict on whether sulfates in drinks are bad for you is clear: for most people, the risk from sulphates is minimal and relates primarily to gastrointestinal effects at very high, unpleasant-tasting levels. The real cause for adverse reactions is sulphites, a completely different additive used as a preservative. If you have asthma or a known sulphite sensitivity, it is essential to read labels carefully and be aware of your triggers. Consulting with a healthcare professional can help you navigate this issue effectively. For the general public, the focus should remain on overall diet rather than disproportionate worry over the trace amounts of sulphates found in most beverages.

Learn more about adverse reactions to sulphite additives from the National Institutes of Health here.

Frequently Asked Questions

Sulfates are naturally occurring mineral salts found in groundwater, while sulfites are chemical compounds added to food and drinks as preservatives. The health concerns associated with sensitivity reactions come from sulfites, not sulfates.

Drinking water with very high sulfate concentrations, typically over 500 mg/L, can have a laxative effect and an unpleasant, medicinal taste, especially for people not used to it, like infants or travelers.

Many drinks contain sulfites, both naturally and as an additive. Common examples include wine, beer, cider, bottled fruit juices, soft drinks, and some lemon and lime juice concentrates.

People with asthma are most at risk for sulfite sensitivity. An estimated 3-10% of asthmatics may experience adverse respiratory symptoms after consuming sulfites.

In many countries, products containing over 10 parts per million of sulfites are required to declare their presence on the label. They may be listed by name (e.g., sodium sulfite) or by code numbers E220 through E228.

While severe allergic reactions (anaphylaxis) to sulfites are possible, they are extremely rare. The vast majority of adverse reactions are sensitivities or intolerances, not true allergies involving the immune system.

No. The terms 'sulfate-free' and 'sulfite-free' are not interchangeable. 'Sulfate-free' often refers to cleaning agents in personal care products, not necessarily a lack of sulfite preservatives in food or drinks. It's important to check specific product labels.