What are the side effects of sulfites in food?

December 5, 2025 •

3 min read

According to the FDA, about 1 in 100 people are sensitive to sulfites, and this can lead to a range of adverse health effects. For most, these compounds are harmless, but for sensitive individuals, knowing the side effects of sulfites in food is critical for managing their health and diet.

Quick Summary

Sulfite side effects range from mild skin rashes and headaches to severe respiratory distress, particularly for individuals with asthma. Reactions can also manifest as gastrointestinal issues or, in very rare cases, anaphylaxis. Management involves careful label reading and avoiding common food and beverage sources.

Key Points

Sulfite Sensitivity vs. Allergy: Most sulfite reactions are sensitivities, not true IgE-mediated allergies, but they can still trigger severe, allergy-like symptoms.
Respiratory Issues are Common: Wheezing, chest tightness, and coughing are the most frequent side effects, especially in individuals with asthma.
Skin and Digestive Problems Occur: Hives, itching, flushing, abdominal pain, and diarrhea are also common symptoms of sulfite sensitivity.
Anaphylaxis is a Rare but Serious Risk: In very rare cases, sulfites can cause anaphylaxis, a severe reaction that requires immediate medical treatment.
Label Reading is Key: The FDA mandates that food labels disclose sulfites present at more than 10 parts per million (ppm), making ingredient awareness vital.
Avoidance is the Best Treatment: Managing sulfite sensitivity primarily involves avoiding foods and beverages that are known to contain these preservatives.
Beware of Hidden Sources: High concentrations of sulfites can be found in common items like wine, dried fruits, some canned foods, and certain condiments.

Understanding Sulfites and Their Role in Food

Sulfites, or sulphites, are a group of sulfur-based chemical compounds used as preservatives and antioxidants in the food and beverage industry. They inhibit microbial growth, prevent spoilage, and maintain the fresh appearance of foods, such as preventing dried fruits from browning. While most people can consume sulfites without issue, a smaller segment of the population, particularly those with asthma, experiences adverse reactions. These reactions are most often a sensitivity or intolerance rather than a true IgE-mediated allergy, but they can be severe.

Common Side Effects of Sulfite Sensitivity

For those sensitive to sulfites, symptoms can appear rapidly after consumption. The side effects typically fall into a few key areas of the body:

Respiratory Symptoms: This is the most common and well-documented reaction, especially among asthmatics. Symptoms include wheezing, chest tightness, coughing, and shortness of breath. The inhalation of sulfur dioxide gas, which is released from sulfites in the stomach's acidic environment, is thought to be a contributing factor.
Skin Reactions: Dermatological issues are another common manifestation. Hives (urticaria), itching, flushing, and redness of the skin can occur following exposure.
Gastrointestinal Distress: Sulfites can also irritate the digestive system. Symptoms like nausea, abdominal pain, stomach cramps, and diarrhea have been reported.
Neurological Symptoms: Some individuals report experiencing headaches or migraines after ingesting sulfites, though the link is debated and may depend on other factors. Other rare symptoms include dizziness and a metallic taste.

Severe and Anaphylactic Reactions

While less common, some sulfite-sensitive individuals can experience life-threatening systemic reactions. These can be difficult to distinguish from an IgE-mediated anaphylactic reaction and require immediate medical attention.

Symptoms of a severe reaction can include:

Difficulty breathing or swallowing
Swelling of the face, tongue, or throat (angioedema)
Rapid heart rate
Significant drop in blood pressure (hypotension)
Dizziness, fainting, or loss of consciousness

High vs. Low Sulfite Foods

Understanding which foods contain sulfites is crucial for managing sensitivity. Here is a comparison of common food categories based on typical sulfite content:


Food Category	High Sulfite Examples	Low/No Sulfite Examples
Beverages	Wine (especially white), beer, fruit juices, bottled lemon/lime juice, soft drinks	Most fresh fruit juices, milk, most spirits
Dried Produce	Dried apricots, raisins, prunes, coconut	Fresh fruits and vegetables, frozen fruit
Processed Meats	Sausages, hot dogs, some deli meats	Fresh, unprocessed meat, fish, and poultry
Condiments	Vinegars, gravies, sauces, pickles	Salt, pepper, fresh herbs, unprocessed oils

How to Manage Sulfite Sensitivity

For individuals with a known sulfite sensitivity, avoidance is the most effective management strategy. Since the FDA requires food manufacturers to declare if sulfites are present at more than 10 parts per million (ppm), careful label reading is essential.

Here are steps to take:

Read Labels Carefully: Look for explicit warnings and check the ingredient list for terms such as sulfur dioxide, potassium bisulfite, and sodium metabisulfite.
Be Mindful When Dining Out: Inquire with restaurant staff about the use of sulfites, especially in dishes like salad bar items and fried potatoes.
Choose Fresh and Unprocessed Foods: Opting for whole, unprocessed foods naturally minimizes your risk of sulfite exposure.
Be Prepared for Reactions: Individuals with severe sensitivity, especially those with asthma, should carry a prescribed rescue inhaler or epinephrine auto-injector as directed by their doctor.
Consult a Professional: A registered dietitian or allergist can provide personalized guidance on safely avoiding sulfites while maintaining a balanced diet.

Conclusion: Navigating Sulfite Reactions

While sulfites are a common food preservative, their side effects can be significant for sensitive individuals, with symptoms ranging from mild to life-threatening. Understanding the different types of reactions—from respiratory issues and skin rashes to rare cases of anaphylaxis—is the first step toward effective management. The primary strategy involves rigorous avoidance of sulfite-containing foods, which requires diligent label reading and cautious dining practices. By staying informed and consulting with healthcare professionals, those with sulfite sensitivity can minimize their risk and maintain their health effectively.

Frequently Asked Questions

Sulfites are chemical compounds used as preservatives and antioxidants in food and drinks. They prevent spoilage, inhibit bacterial growth, and stop foods like dried fruits from turning brown.

No, a sulfite sensitivity is not the same as a true IgE-mediated allergy, although the symptoms can be very similar and include allergic-like reactions. Anaphylaxis is possible but rare.

People with asthma are at the highest risk for adverse reactions to sulfites. It is estimated that between 5% and 13% of asthmatics have sulfite sensitivity.

Foods with high sulfite concentrations include wine, beer, dried fruits (like apricots), processed potatoes (such as french fries), pickled foods, and certain condiments.

By law, food manufacturers in many countries must declare sulfites on the ingredient label if the concentration is over 10 ppm. Look for words like sulfur dioxide, sodium sulfite, and potassium bisulfite.

No, washing or cooking food does not reduce or remove its sulfite content. This is because sulfites are integrated into the food as preservatives.

If you experience symptoms of a severe reaction, such as difficulty breathing or swelling of the face, seek emergency medical help immediately. Using an epinephrine auto-injector may be necessary for anaphylaxis.