Preserved With Sulfites

Sulfites are compounds containing sulfur and oxygen. They occur naturally in small amounts in some foods and are also produced by the body. For food use, they are typically manufactured from sulfur dioxide.

Sulfites are added to foods to prevent browning and spoilage by acting as a preservative. They inhibit the growth of bacteria, yeasts, and molds, and prevent oxidation. They are commonly found in dried fruits, wine, processed meats, and some baked goods.

In the U.S., sulfites are approved as preservatives and are generally recognized as safe (GRAS) by the FDA when used according to regulations. However, some individuals, particularly those with asthma, may experience sensitivity reactions to sulfites, ranging from mild to severe. Regulatory bodies like JECFA and EFSA have evaluated sulfites and established guidelines for their use. Evidence regarding broader health impacts at typical consumption levels is mixed, with ongoing research.