After my reaction and diagnosis from an allergist, I was unsure of what sulfites really were. My doctor had given me one double-sided piece of paper and sent me on my way without much discussion. Afterwards, I discovered paper I had given was a print out from this website. Through online research, I began to gather information about sulfites that began to help me understand what they were.
The first bit of knowledge I learned was that sulfites are compounds commercially used as preservatives or enhancers. They come in different forms including:
- Sodium sulfite
- Potassium bisulfite
- Sodium bisulfite
- Sodium metabisulfite
- Potassium metabisulfite
- Sulfur Dioxide
These compounds are added to food to:
- Reduce spoilage
- Slow browning
- Inhibit growth of bacteria
- To condition and bleach foods
Where are Sulfites found?
I began to learn about well known foods that contain sulfites: wine, dried potatoes, bottled lemon and lime juices. And learned about ingredients that have sulfites including corn starch and high fructose corn syrup. I read about the banning of sulfites in the United States in the 1980s and that fruits and vegetables could no longer be sprayed with sulfites at retail locations. This was in response to 13 linked deaths, mostly asthmatics.
For the general population, sulfites are safe. The preservatives seem to have adverse effects on some people with asthma. Research says some people with asthma have reactions ranging from mild to severe if they consume sulfites. Published sources suggest these reactions range from wheezing, rashes, and hay fever to anaphylaxis.
So why do sulfites cause these reactions?
This is the most difficult question in understanding sulfites. Doctors and researchers aren’t really sure why some individuals react to sulfites. Professionals speculate that inhaling SO2 causes a contraction in the airways. Which would be one explanation of the rapid onset when drinking beer or wine. One other reason is that people are deficient or lack of the sulfite oxidase enzyme. This enzyme helps break down sulfur dioxide. Some people have had positive skin-prick reactions which indicates an IgE allergy which makes everything more confusing.
Sulfite Allergy vs. Sulfite Sensitivity
The diagnosis for someone reacting to sulfites is that they have a sulfite sensitivity. Medical doctors classify it as a sensitivity because it is not a protein that can be seen as an “allergen.” Therefore, as a chemical, people are intolerant or sensitive to them and cannot be biologically allergic.
Understanding that it may not be an IgE allergy, both my doctors and I still consider it severe enough to call it an allergy. Sulfite consumption evoked an anaphylactic reaction in my body and threaten my well-being if consumed. Whether I am unable to break them down or if my asthma responds to the SO2, the bottom line is I cannot consume them. The major difference in the sensitivity classification is that sulfite reactions come from a build up of sulfites in the body. For instance, I will experience minor symptoms before becoming anaphylactic. However, to be safe, recognizing this as an allergy that can cause immediate and life-threatening reactions helps both myself and others better understand the severity of the allergy.
NOTE: This is my personal experience and understanding. Every person sensitive to sulfites is different and may have a different understanding.
