Sulfites: Preservatives that can go wrong
1983
Hecht, Annabel | Willis, Judith
Sulfites, antioxidants used to preserve foods, can cause adverse reactions after ingestion. Used in food preparation or production, they delay or prevent undesirable changes in the color, flavor, and texture of fresh fruits and vegetables, seafood, potatoes, fruit drinks, beer, wine, and baked goods. Reactions to sulfites in foods have included asthma attacks, diarrhea, loss of consciousness, and anaphylactic shock. The FDA now has initiated efforts to ensure sulfite safety including advising people who are served sulfite-treated foods during interstate travel. Sulfites also are used in a number of drugs. Doctors are being asked to confirm any sulfite-related reactions. Package labeling should always be checked to see if a product contains 1 of the sulfiting agents. Six sulfiting agents appear on FDA's GRAS list (sulfur dioxide, sodium sulfite, sodium and potassium bisulfite, and sodium and potassium metabisulfite). (kbc)
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