Sulfites : Sniffing Out Sulfites

by Food and Drug Administration (FDA)

(Page 2 of 2)

In 1985, FASEB concluded that sulfites are safe for most people, but pose a hazard of unpredictable severity to asthmatics and others who are sensitive to these preservatives. Based on this report, FDA took the following regulatory actions in 1986:

Prohibited the use of sulfites to maintain color and crispness on fruits and vegetables meant to be eaten raw (for instance, restaurant salad bars or fresh produce in the supermarket).

Required companies to list on product labels sulfiting agents that occur at concentrations of 10 ppm or higher, and any sulfiting agents that had a technical or functional effect in the food (for instance, as a preservative) regardless of the amount present. (This labeling requirement was extended to standardized foods, such as pickles and bottled lemon juice, in 1993.)

FDA requires that the presence of sulfites be disclosed on labels of packaged food (although manufacturers need not specify the particular agent used). This information will be included in the ingredient portion of the label, along with the function of the sulfiting agent in the food (for instance, a preservative).

When food is sold unpackaged in bulk form (as with a barrel of dried fruit or loose, raw shrimp at the fresh fish counter), store managers must post a sign or some other type of labeling that lists the food's ingredients on the container or at the counter so that consumers can determine whether the product was treated with a sulfiting agent.

In 1987, FDA proposed to revoke the GRAS status of sulfiting agents on "fresh" (not canned, dehydrated or frozen) potatoes intended to be cooked and served unpackaged and unlabeled to consumers (french fries, for example), and issued a final ruling to this effect in 1990. However, the rule was held null and void in 1990 after a protracted court battle in which the "fresh" potato industry prevailed on procedural grounds.

This legal setback notwithstanding, "the agency continues to have concerns about the safety of sulfiting agents, and plans further action to protect the consumer," notes Ziyad. Steps the agency is considering include establishing maximum residual levels for specific foods and additional labeling rules.

"The ultimate goal of sulfite regulation is to make sure that there is no higher level of sulfite residues in food than is absolutely necessary and to encourage the use of substitutes for sulfites in food processing," says Ziyad.

Sniffing Out Sulfites

Since 1985, FDA's Adverse Reaction Monitoring System has been tracking reactions to sulfites. Over a 10-year period, 1,097 such cases have been reported. However, thanks to regulatory action taken by FDA over the years, coupled with increased consumer savvy, the number of reported sulfite-related health incidents has been dropping steadily. In 1995, just six cases were reported.

Ten years ago, FDA banned the use of sulfites on fruits and vegetables that are to be eaten raw (as with a salad bar) — and the vast majority of those in the food service industry honor the prohibition — but consumers who are sulfite-sensitive "shouldn't take anything for granted," says Ziyad.

Current FDA regulations do not require managers of food service establishments to disclose whether sulfites were used in food preparation. "Consumers continually request FDA to extend the regulation to include food service establishments because either waiters and other staff members didn't know whether the food was treated with sulfites, or gave erroneous information," notes Ziyad. "FDA's position on the issue has been that consumers who see sulfites listed on the label of a packaged food should be able to deduce that the same food sold in a food service establishment would also contain sulfites," she explains.

In addition, sulfites are still found in a variety of cooked and processed foods (including baked goods, condiments, dried and glaced fruit, jam, gravy, dehydrated or pre-cut or peeled "fresh" potatoes, molasses, shrimp, and soup mixes) and beverages (such as beer, wine, hard cider, fruit and vegetable juices, and tea).

Since sulfites are added to so many foods, someone who is sensitive to the additive must not assume that a food is safe to eat, says Atkins. He recommends these measures to avoid sulfites when buying unlabeled foods at the deli or supermarket and ordering at a restaurant:

If the food is packaged, read the label. If it is being sold loose or by the portion, ask the store manager or waiter to check the ingredient list on the product's original bulk-size packaging.

Avoid processed foods that contain sulfites, such as dried fruits, canned vegetables, maraschino cherries, and guacamole. If you want to eat a potato, order a baked potato rather than hash browns, fries, or any dish that involves peeling the potato first.

If you have asthma, have your inhaler with you when you go out to eat. Similarly, if you've experienced a severe reaction to sulfites in the past (such as breaking out in hives), carry an antihistamine and make sure you have handy a self-administering injectable epinephrine, such as EpiPen, so that if you have a reaction you can stabilize your condition until you get to an emergency room.

"It takes some doing, but you can take steps to minimize your contact with sulfites if you are diagnosed with asthma or sulfite sensitivity," says Ziyad. "But you may not even know you have a problem with sulfites until a reaction occurs. Undiagnosed people are at risk because even if they know that sulfites can cause adverse reactions, they often don't associate sulfites with their own health problems," says Ziyad.

"Regulations can go a long way towards protecting people, but there's no substitute for knowledge."

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.