ALSOFOUNDINSulfites (Sulphites)
Declared AllergenThe FDA banned these from salad bars in 1986 — after deaths. Also listed on labels as Sulphites, Sulfur dioxide, E220, E221, E222, E223, E224, Sodium metabisulfite.
E-number: E220–228
What it is
A family of sulfur-based preservatives — sulfur dioxide and its salts — used since Roman winemaking. They stop browning, kill spoilage organisms, and halt unwanted fermentation.
Why it's in food
They keep dried apricots orange instead of brown, stop wine from turning to vinegar, and keep cut potatoes from graying. Nothing else does all three as cheaply, which is why a 2,000-year-old preservative is still on the shelf.
US vs EU status
United States
This is the file where American regulators moved first and moved hard. After documented deaths and serious reactions among people with asthma, the FDA banned sulfites on fresh fruits and vegetables meant to be eaten raw in 1986 — ending the sprayed salad bar — and required labeling whenever sulfites reach 10 parts per million. Roughly 1 in 100 people are sensitive; among people with asthma the rate is far higher.
European Union
Permitted as E220–228 with limits, and treated as one of the EU's 14 mandatory declared allergens — any food or drink over 10 mg/kg must state 'contains sulphites,' which is why European wine bottles carry the phrase. Both systems landed in nearly the same place, which is rare enough on this board to be worth noticing.
Common products
- Wine, beer, and cider
- Dried fruit — apricots, raisins, mango
- Frozen and dehydrated potato products
- Bottled lemon and lime juice
- Pickled vegetables, olives, and maraschino cherries
- Shrimp and some seafood, where it prevents black spot
Cleaner swaps
- Unsulfured dried fruit — brown, not orange, which is the honest color
- Low-sulfite or naturally fermented wines
- Fresh produce and fresh-cut potatoes
Case note
Sulfites are the control group for this whole board. A real risk, in a defined population, with deaths on the record — and the FDA banned the dangerous use within a few years and required labeling everywhere else. It can be done quickly. Which raises the question every other file here is really asking.
FAQ
Who is actually at risk from sulfites?
People with asthma, most clearly — sulfites can trigger bronchospasm, and the reactions that prompted the 1986 US ban were severe. For everyone else, sulfites at food levels aren't considered a health concern. That specificity is what makes this file unusual: a real, acute, well-documented risk affecting a defined group, rather than a statistical argument about long-term exposure.
Do sulfites cause red wine headaches?
Mostly no — and the numbers spoil the story. White wine typically contains more sulfites than red, yet reds get the blame. Tannins, histamines, congeners, and alcohol itself are more likely culprits. The 'contains sulphites' line on the bottle is an allergen disclosure for sensitive people, not a headache warning for everybody.
Why are dried apricots orange?
Sulfur dioxide. Unsulfured apricots oxidize to a deep brown within weeks — same fruit, same nutrition, less appetizing shelf presence. It's one of the most direct trades in the store: color and shelf life on one side, a declared allergen on the other, and both versions usually sit in the same aisle.
What does 'sulfite-free' really mean on wine?
Usually 'no sulfites added,' not zero sulfites — fermentation produces small amounts naturally, so nearly all wine contains some. US labels use 'contains sulfites' above 10 ppm. For a sensitive person, 'no added sulfites' lowers the dose; it doesn't eliminate it.
How the FDA decides what reaches your table and your medicine cabinet — and how it learned to decide.
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