Is E221 Safe to Take? A Comprehensive Guide to Sodium Sulphite

December 28, 2025 •

4 min read

According to the European Food Safety Authority (EFSA), some population groups consume E221 (sodium sulphite) at levels that raise safety concerns, potentially exceeding the acceptable daily intake. This guide delves into the specifics to answer: is E221 safe to take?.

Quick Summary

This article explores the safety of sodium sulphite (E221), detailing its functions as a preservative and antioxidant, its potential risks for sensitive individuals, and the regulatory standards that govern its use in food products.

Key Points

Sodium sulphite (E221) is a common preservative and antioxidant. It is used to prevent spoilage, microbial growth, and discoloration in many processed foods and beverages.
E221 is considered safe for the majority of the population. When used within regulated limits set by food safety authorities, it poses no known risk to most individuals.
Sulphite-sensitive individuals, particularly those with asthma, are at risk. This group may experience allergy-like symptoms such as wheezing, hives, and gastrointestinal distress, which can be severe.
Excessive intake can exceed the Acceptable Daily Intake (ADI). Studies have shown that cumulative consumption from processed foods can push some individuals, especially children, over the recommended safe levels.
Sulphites can be used illegally to mask meat spoilage. This dangerous practice is banned in many countries, and it is important for consumers to be aware of the risk.
Careful label reading is essential. Individuals with sensitivity should check for E221 and other sulphite codes (E220-E228) on product labels, as mandatory disclosure is required above certain concentrations.
Sulphites may degrade some vitamins. Specifically, the bleaching properties of sulphites can reduce the vital vitamin B1 (thiamine) content in some foods.
Managing sensitivity requires avoidance. The primary way for sensitive individuals to prevent adverse reactions is to avoid foods and drinks containing sulphites.

What is E221 and Why is it Used?

E221, also known as sodium sulphite, is a food additive that functions primarily as a preservative and antioxidant. It is part of a larger family of sulphite compounds, often listed under the broader name 'sulphites' or as sulphur dioxide (E220). Its main purpose is to inhibit the growth of bacteria, fungi, and yeasts, thus extending the shelf life of food products. It also prevents foods from browning or discoloring due to oxidation. E221 is synthetically produced and appears as a white powder that reacts with oxygen to form sulphate.

Common food products containing E221

E221 and other sulphites are found in a wide variety of food items, many of which may surprise consumers. Some common examples include:

Dried fruits: Apricots, raisins, and prunes are frequently treated with sulphites to preserve their color and prevent spoilage.
Wine and beer: Sulphites are added during the winemaking and brewing process to prevent oxidation and inhibit unwanted microbial growth.
Processed potato products: Items like dehydrated potatoes, hash browns, and chips use sulphites to prevent browning.
Fruit and vegetable preparations: This includes canned, bottled, and pickled products such as marinated nuts, sauces, and condiments.
Certain baked goods: Dry biscuits and other fine bakery wares may contain sulphites.
Seafood: Fresh, frozen, and deep-frozen crustaceans and cephalopods often contain sulphites.

The Verdict: Is E221 Safe for Everyone?

For the vast majority of the population, E221 is generally considered safe when consumed within the recommended amounts. Regulatory bodies worldwide, including the EFSA, have established permissible levels of sodium sulphite in different foods and beverages to ensure consumer safety. However, safety is not universal, and for a specific segment of the population, E221 poses a significant health risk. It is one of the most common chemical food additives to trigger intolerances and adverse reactions.

Risks for sensitive individuals

While not a true allergy involving the immune system, sulphite sensitivity can cause allergy-like symptoms. Individuals with asthma are at a particularly high risk, with some studies estimating that between 3 and 10% of asthmatics may be sensitive to sulphites. For these individuals, consuming sulphites can lead to a range of mild to severe symptoms. Possible reactions include:

Respiratory issues: Wheezing, chest tightness, coughing, and shortness of breath (often referred to as 'sulphite asthma').
Skin reactions: Hives (urticaria) and worsening eczema.
Gastrointestinal problems: Nausea, diarrhea, and abdominal pain.
Other symptoms: Headaches, flushing, and tingling sensations.

In very rare cases, severe anaphylactic reactions, including collapse, have been reported. Because of this, proper labeling of sulphite-containing products is mandated in many regions.

Comparison of E221 Safety Considerations


Aspect	General Population	Sulphite-Sensitive Individuals
Recommended Intake	Acceptable Daily Intake (ADI) is up to 0.7 mg/kg of body weight.	Should avoid or severely limit intake due to potential for adverse reactions.
Regulatory Status	Generally Recognized as Safe (GRAS) when used within recommended limits.	Mandatory labeling for products containing over 10 ppm sulphites.
Health Effects	Metabolized by the liver into harmless sulphate and excreted. Considered safe in moderation.	Can trigger asthma symptoms, hives, nausea, and other intolerance reactions, which may be severe.
Mechanism of Action	Serves as an effective preservative and antioxidant.	The exact mechanism is not fully understood, but may involve airway irritation from inhaled sulfur dioxide or histamine release.
Labeling	Not required to be listed if below 10 ppm, though it often is.	Labeling is crucial for avoidance. Look for E221 and other sulphite codes (E220-E228).

Broader Health Concerns and Illegal Usage

Beyond immediate sensitivity reactions, there are broader health and safety issues associated with sulphites. Some studies have noted that the acceptable daily intake (ADI) can be easily exceeded, particularly for children and frequent consumers of processed foods. Long-term high intake might carry risks, although further research is ongoing. Additionally, sulphites can reduce the vitamin B1 (thiamine) content in foods, especially when used for bleaching.

A particularly concerning issue is the illegal or unregulated use of sulphites. For example, some sources indicate that sulphites have been used illegally to hide the bacterial spoilage of meat, as they can prevent the natural browning that signals decay. This practice is banned in many countries, and consumers should be aware of this potential misuse.

Conclusion

In summary, while E221 is a safe food additive for most people when consumed within regulated limits, it poses a significant risk to sulphite-sensitive individuals, especially those with asthma. For consumers concerned about their intake, prioritizing fresh, whole foods and carefully reading product labels for E-numbers E220-E228 is advisable. If you suspect a sulphite sensitivity, consulting a doctor or allergist is the best course of action for a proper diagnosis. For more general information on adverse reactions to sulphite additives, the National Institutes of Health provides an extensive resource.

Frequently Asked Questions

The primary function of E221 (sodium sulphite) is to act as a preservative and antioxidant. It inhibits microbial growth and prevents oxidation, which can lead to discoloration and spoilage in foods like dried fruits, wine, and processed potatoes.

For those with sulphite sensitivity, side effects can include respiratory issues like wheezing and chest tightness, skin reactions such as hives, and gastrointestinal problems including nausea and diarrhea. These are intolerance reactions, not true allergies.

E221 is commonly found in dried fruits, wines, beers, processed potato products, some processed seafood like crustaceans, and various fruit and vegetable preserves. Reading the ingredient list is the best way to be sure.

For non-sensitive individuals, E221 is generally considered safe when consumed within regulatory limits. However, cumulative high intake can exceed the acceptable daily intake, and there is some evidence that sulphites can deplete vitamin B1 content in food.

Yes, some reports indicate that sulphites like E221 have been used illegally to mask bacterial spoilage in meat products, as they prevent the characteristic browning. This practice is banned in many areas.

In many countries, products containing more than 10 parts per million (ppm) of sulphites must be labeled. Look for the specific E-number (E221) or the term 'sulphites' on the ingredient list.

The most effective way to manage sulphite sensitivity is to avoid products containing sulphites. This requires careful reading of food labels. For severe reactions, a clinical immunology/allergy specialist should be consulted.

Yes, sulphites can have a negative nutritional impact by degrading vitamin B1 (thiamine) content in certain foods. This is a concern for individuals who regularly consume foods with high levels of sulphites.