Understanding What Foods Contain High Levels of Sulfites

November 21, 2025 •

3 min read

According to the Australasian Society of Clinical Immunology and Allergy, an estimated 5–10% of people with asthma may experience adverse reactions to sulfites, a common food preservative. For those with sensitivity, understanding what foods contain high levels of sulfites is crucial for managing their health and avoiding unpleasant symptoms.

Quick Summary

This guide details the common and hidden sources of sulfites, covering dried fruits, wine, processed meats, and various condiments. It also provides tips for reading labels and understanding how these preservatives are used in food production.

Key Points

Dried Fruit: Light-colored dried fruits like apricots and raisins typically have high sulfite levels to preserve color and freshness.
Wine and Beer: Most commercial wines and beers contain added sulfites; white and sweet wines often have higher concentrations than reds.
Processed Meats and Seafood: Deli meats, sausages, and frozen shrimp are often treated with sulfites to extend shelf life and prevent discoloration.
Condiments and Sauces: Bottled citrus juices, vinegar, and certain sauces and gravies rely on sulfites as a preservative.
Processed Potatoes: Items like frozen french fries, dried potatoes, and instant mash contain sulfites to prevent browning.
Labeling is Key: Look for terms like 'sulfur dioxide', 'sodium metabisulfite', or E numbers 220-228 on ingredient lists to identify added sulfites.
Natural vs. Added: All wine contains naturally occurring sulfites from fermentation, but most commercial products also include added sulfites for stability.

Sulfites are chemical compounds widely used as preservatives and antioxidants in the food and beverage industry. They prevent discoloration, inhibit the growth of bacteria, and increase shelf life. While most people can consume them without issue, sulfite-sensitive individuals can experience a range of symptoms, including asthma-like reactions, hives, and digestive problems. Identifying the foods most likely to contain high levels of sulfites is the first step toward a safer diet for those affected.

Dried Fruits

Dried fruits are one of the most concentrated sources of sulfites. Preservatives like sulfur dioxide are used to maintain their bright color and extend shelf life, particularly in items like bright golden apricots, raisins, and mangoes. While darker or naturally dried fruits may contain fewer sulfites, checking the ingredient list is essential, especially for fruits with unnaturally vibrant colors. Dried fruits can have sulfite levels up to 2,000 mg/kg.

Wine and Alcoholic Beverages

Winemakers use sulfites to prevent oxidation and inhibit yeast and bacterial growth. While natural sulfites form during fermentation, most commercial wines contain added sulfites. Red wines generally require less added sulfite than white wines, and sweet wines often have the highest levels. Beer and cider also commonly contain sulfites.

Processed Meats and Seafood

Processed meats such as sausages and deli meats often include sulfites as preservatives. Sulfites are also used in seafood, particularly frozen shrimp, to prevent black spots. Regulations sometimes ban sulfite use in certain meats and fresh foods due to potential allergic reactions.

Condiments and Sauces

Many condiments and sauces use sulfites to prevent microbial growth and maintain flavor. Examples include bottled lemon/lime juice, vinegar, pickled foods, salad dressings, and relishes.

Processed Potato Products

Sulfite-based preservatives prevent browning in processed potatoes. High-sulfite items include frozen french fries, dehydrated or pre-cut potatoes, instant mashed potatoes, and potato dough.

Comparison of High-Sulfite vs. Low-Sulfite Foods


Food Category	Examples of High-Sulfite Options	Examples of Low-Sulfite Options
Dried Fruit	Brightly colored apricots, golden raisins, glazed fruits	Naturally dried or sun-dried dates, figs, prunes
Beverages	Most commercial white and sweet wines, cordials, fruit juices	Red wine (generally lower), many natural wines, water
Meats	Processed sausages, hot dogs, deli meats	Fresh, unprocessed meats (without additives)
Seafood	Frozen shrimp, processed crab and lobster	Freshly caught, unprocessed fish and shellfish
Condiments	Bottled lemon/lime juice, vinegar, pickled foods	Freshly squeezed citrus juice, apple cider vinegar (some brands)
Potatoes	Frozen fries, instant mashed potatoes, dried potatoes	Fresh, whole potatoes prepared at home

How to Identify Sulfites on Food Labels

Food labels in many countries must declare sulfites if they are at 10 ppm or higher. Look for names like sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium bisulfite, or potassium metabisulfite. Recognizing these terms is vital for managing sulfite intake, as manufacturers are legally required to list them. Sulfites may also be used in small amounts as bleaching agents in ingredients like white flour, which might not always be listed but can still affect sensitive individuals.

Conclusion

Avoiding high sulfite levels requires careful label reading and knowledge of common sources like processed foods, dried fruits, wine, and certain seafood. While generally safe, sulfites necessitate vigilance for those with sensitivities. By understanding what foods contain high levels of sulfites and how to interpret labels, sensitive individuals can make informed choices. Remember to consider both naturally occurring and added sulfites. For more information, the Australasian Society of Clinical Immunology and Allergy is a reliable resource on sulfite sensitivity.

Frequently Asked Questions

Sulfites are primarily used as preservatives and antioxidants. They prevent food from browning, inhibit bacterial growth, and help maintain color and flavor, thereby increasing a product's shelf life.

Sulfites can occur naturally in some foods as a byproduct of fermentation, such as in wine and beer. They are also widely used as a regulated food additive.

Dried apricots, particularly the bright orange variety, contain high levels of sulfites because they are treated with sulfur dioxide to prevent them from turning brown. This process helps preserve their appealing color during the drying process.

No wine is completely sulfite-free because yeast naturally produces sulfites during fermentation. However, some winemakers produce 'no added sulfite' wines, which may still contain small, naturally occurring amounts. Look for bottles with a specific 'no added sulfites' label.

Yes, many processed meats, including deli meats, sausages, and hot dogs, may contain sulfites as a preservative. In some regions, their use is banned in meats sold as fresh, but they are common in packaged processed versions.

Sulfite sensitivity can cause allergy-like symptoms, most commonly wheezing and chest tightness in asthmatics. Other symptoms can include hives, flushing, dizziness, and digestive issues like diarrhea.

Be cautious with foods that are often high in sulfites, such as salad bar items and processed potato products, which can be treated to maintain freshness. It's best to ask a restaurant staff member about ingredients or opt for simple, unprocessed dishes.

No, but frozen and processed shrimp are often treated with sulfites, particularly sodium sulfite, to prevent black spots and preserve color. Fresh, untreated shrimp does not contain added sulfites.