Sulfites are chemical compounds added to certain foods to preserve color and freshness. Some examples of foods that often contain sulfites include condiments, dried fruit, and alcoholic beverages.

According to the US Food and Drug Administration (FDA), about one in 100 people is sensitive to sulfites. People with sulfite sensitivity experience mild to severe reactions to food containing sulfites.

Though several US government agencies regulate the use and labeling of sulfites in food, people with sulfite sensitivity have to be careful and knowledgeable about what they consume.

For more on sulfites in food and sulfite sensitivity, see UF/IFAS Extension June 2014 publication from the Family, Youth, and Community Sciences Department Sulfites: Separating Fact from Fiction by Paul Grotheer, Maurice Marshall, and Amy Simonne.

References

Grotheer, P., M. Marshall, and A. Simmone. 2014. Sulfites: Separating Fact from Fiction. FCS8787. Gainesville: University of Florida Institute of Food and Agricultural Sciences. Accessed November 4, 2015. https://edis.ifas.ufl.edu/fy731

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