Food Preservatives : Sulfites, Part 2

by Food and Drug Administration (FDA)

(Page 3 of 3)

Also in 1986, FDA banned the use of sulfites on fruits and vegetables intended to be eaten raw, such as in salad bars and grocery store produce sections. Grocers and restaurateurs were using them to maintain the color and crispness of fresh produce. (Even before the FDA ban, industry trade groups had persuaded many of their members to stop using sulfites on fresh produce.)

FDA plans to repropose a ban for sulfites on fresh, peeled potatoes served or sold unpackaged and unlabeled, such as for french fries in restaurants. An earlier FDA rule dealing with sulfites on potatoes was invalidated by the court in 1990 on procedural grounds.

In addition, sulfite-sensitive consumers are learning how to avoid sulfites. Consumer awareness combined with FDA actions have slowed the number of adverse reaction reports. Ziyad says that from 1990 to 1992, fewer than 40 were reported, and at press time, there had been only three reports in 1993.

Ziyad says the only way FDA can know about sulfite-sensitivity problems is through consumer and physician reports. Adverse reaction reporting is totally voluntary, and FDA encourages physicians to report patients' reactions to sulfites. But there are times when such reactions are not medically treated because the individual doesn't go to the doctor with the condition or the symptoms are not recognized. Such information would help FDA evaluate the current status of problems with foods among sulfite- sensitive individuals.

The agency's Adverse Reaction Monitoring System collects and acts on complaints concerning all food ingredients including preservatives. If you experience an adverse reaction from eating a food that contains sulfites, describe the circumstances and your reaction to the FDA district office in your area (see local phone directory) and send your report in writing to:

Adverse Reaction Monitoring System (HFS-636)
200 C St., S.W.
Washington, DC 20204

Puzzling It Out

Preservatives are a puzzle for many consumers that can sometimes raise safety concerns. Even though these concerns are usually unfounded, some industry publications are reporting attempts to find naturally occurring substitutes for synthetic antioxidants. In a 1990 article, one such publication, Inform, says alternatives to synthetics are commercially available in the United States, although most are generally more costly or have other drawbacks. For example, tocopherol (vitamin E), generally is not as effective in vegetable fats and oils as it is in animal fats. Also, some herbs and herb extracts, such as rosemary and sage, can do the work of antioxidants, but they impart strong color or flavors. And just because these are plant-derived doesn't necessarily mean they are always safe. Inform points to the FDA rule that newly identified natural antioxidants, like other new food additives, must undergo rigorous toxicological tests before they can be approved.

As an additional alternative to synthetic antioxidants, the edible oil industry is increasingly using ultraviolet-barrier packaging and filling under nitrogen to protect the product's stability.

FDA scientists will continue to carefully evaluate all research presented to the agency on new preservatives to ensure that substances added to food to preserve quality and safety are themselves safe.

A Sulfite by Any Other Name ...

People who are sulfite-sensitive should know which foods may possibly contain sulfites. But it's not always obvious by the chemical names on the label which ingredients are sulfites. Currently, there are six sulfiting agents allowed in packaged foods. The names by which they are listed on food labels are:

• sulfur dioxide
• sodium sulfite
• sodium and potassium bisulfite
• sodium and potassium metabisulfite

The symptom most reported by sulfite-sensitive people is difficulty breathing. Other problems range from stomachache and hives to anaphylactic shock. In addition to knowing which food preservatives are sulfites and which foods are likely to contain them, sulfite-sensitive consumers can help themselves avoid health problems by following these suggestions:

Read food labels and choose foods that don't contain sulfites.

Be aware that foods served in restaurants, especially potato products and some canned foods, could contain sulfites. Ask the waiter if sulfites are used in what you plan to order.

For example, lemon juice in your tea or splashed on your salad could be a source of sulfites. Fresh-squeezed lemon is OK, but bottled lemon juice often contains sodium bisulfite.

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.