What is sulfite sensitivity?

Sulfite sensitivity is a specific intolerance to chemical compounds widely used in the modern food industry and winemaking as preservatives and antioxidants. It is important to understand that this condition is not a classic true allergy, as the immune system and specific IgE antibodies are not involved in this process.

The main cause of unpleasant symptoms is the consumption of foods and drinks rich in these substances. Most often, the triggers are various types of wine, especially white and dessert varieties, as well as processed dried fruits such as dried apricots, raisins, and prunes, to which preservatives give a brighter and more attractive marketable appearance.

The main symptoms experienced by sensitive individuals include asthma attacks and shortness of breath, severe headaches, as well as various skin rashes and redness. Manifestations can range from mild discomfort to severe respiratory reactions requiring immediate medical attention.

To effectively prevent negative reactions, it is necessary to follow simple safety rules when purchasing food products. Always carefully examine labels for the presence of the word sulfites or food additives E220-E228.

It is worth remembering the common myth that buying organic products will completely protect you from contact with these substances. Even organic wine can contain sulfites, as they are formed naturally during the fermentation process of the drink, although their concentration there is usually significantly lower.