Sulphites

Sulphites are a group of chemical compounds containing sulphur and oxygen. They occur naturally in small amounts in some foods and are also produced during fermentation. In food production, they are often added as preservatives to inhibit the growth of bacteria, yeasts, and moulds.

Sulphites are primarily used as preservatives in a wide range of foods and drinks, including dried fruits, wine, beer, and processed meats. They help to prevent spoilage, maintain colour, and inhibit enzymatic browning. They are also used as antioxidants to extend shelf life.

Sulphites are authorised food additives in the UK and are listed on the Register of Food Additive Authorisations. They have been evaluated by EFSA, which has established an acceptable daily intake (ADI) for sulphites. While generally safe for most people, sulphites can trigger allergic-type reactions in a small percentage of the population, particularly those with asthma. Symptoms can include wheezing, shortness of breath, and hives. The evidence regarding other potential health effects is mixed and subject to ongoing research.