The question of what sulfites are in products is being asked by more and more people. And this is right, because knowing about it can extend a person’s life. Sulphites in food we find, in particular, in wines and dried fruits, however, these preservatives can be found in many other foods, especially fruit and vegetable.
Connections
Understanding what sulfites are in food, it should be borne in mind that otherwise they are called sulfur dioxide. Sulfur dioxide is a widely used preservative and antioxidant that prevents microbiological processes in food and also protects it from darkening. For consumers, the norms of permissible daily intake of such compounds are determined. Most people do not experience any side effects after ingestion of sulfur dioxide. However, they can be very dangerous for people with certain ailments and asthmatics. It is especially important for them to know what sulfites are.
History
Sulfur dioxide in food can appear during the manufacturing process or be added to the food product knowingly. This compound is a colorless gas that dissolves in water and in the aqueous phase of food. Traditionally, since the 17th century it has been used as a preservative and antioxidant in solid foods and drinks.
How to detect
Sulfur compounds added to food are described by symbols from E220 to E228, which include: sulfur dioxide, calcium, sodium and potassium sulfites. All of them perform the same function in food. You need to know what sulfites are in cookies. Indeed, in this product they are found quite often.
Why are sulfites added to food?
Sulphites are strong compounds, antibacterial, which prevent food spoilage under the influence of bacteria, fungi and mold, as well as yeast, in respect of which they are the least effective. In addition, they protect products from darkening, especially fruits, vegetables and white wine by inhibiting the action of the oxidase enzyme. Elements allow food and drinks to maintain the desired color and taste. Sulfites are active only in an acidic environment. At neutral pH, they quickly lose their preservative properties.
The question of what sulfites are has long been asked by the authorities. And the Ministry of Health allows the use of sulfur dioxide and similar compounds in food, but sets the limits of this preservative in various foods. From the point of view of safety, all sulfur compounds used in food are considered together, since after administration they exhibit similar properties.
What foods contain sulfites?
Sulphites are found in nature in green onions, corn starch, eggs, salmon, garlic, lettuce, maple syrup, onions, soy and in tomatoes. Most often found in wine products and other fermented products, as well as in varieties of fruit and vegetable juices.
However, the list of products to which compounds of this kind can be added is long. On the packaging of food products containing sulfites in an amount of more than 10 mg / kg, the words occur: the preservative E220 contains sulfites, but the manufacturer is not required to indicate information about their quantity in the product. Sulfur compounds can not be used for canning fresh food, but only for canned. In the United States, in 1986 it was often practiced spraying fruits and vegetables with sulfur dioxide to keep them fresh longer. Banned by law after the discovery of several deaths of asthmatics as a result of eating processed vegetables and fruits. After that, a revision of what sulfites in water took place around the world.
Product Content
At the moment, the maximum dose of this compound in cookies, starch, pearl barley is not more than 50 units. In potatoes, the value reaches 100, but this is also considered the norm. In white dried vegetables, a dosage of 400 units is found. In dried fruit, the indicator varies around 2000 units. It is very important to know what sulfites are in vinegar, as well as in these products. All of them should be consumed to a limited extent by those suffering from asthma.
How to avoid excess sulfur dioxide in the diet?
Sulfur dioxide is safe if not taken in an amount greater than 0.7 mg per kg of body weight. Due to the difficulties in determining the amount of consumption of the compound, several rules should be followed that will help minimize the risk of excessive consumption:
- Choose quality dried fruits. Increasingly, in stores you can buy dried fruits, in which there is a lot of sulfur dioxide. The easiest way to recognize apricots, as they are brown, however, this is not a sign of their poor quality.
- Rinse dried fruit in warm water.
- Check the labels and, if possible, choose products without the addition of preservatives.
- Choose dry red wine.
To know what sulfites are, it is necessary for all lovers of wine products. All wines contain sulfites, even high-quality ones, as they naturally occur during fermentation. Often, however, their concentration is exceeded. White wines contain more dangerous compounds than red wines contain more than dry wines. Their lowest content is dry red wine.
Can sulfite be hazardous to health?
To understand exactly what sulfites are, it is necessary to take into account their effect on human health. Sulfur dioxide is considered safe for health if it is not consumed in an amount exceeding the allowable daily intake, which is 0.7 mg / kg body weight. Sulfur compounds significantly reduce the absorption of vitamin B1. In 5–10% of asthmatics, the preservative exacerbates breathing problems and can even cause anaphylactic shock.
Scientific evidence regarding the effects of preservatives on the human body is limited, but it is known that they do not remain neutral to health. Consumption of sulfites can affect the immune system and trigger intolerance reactions. Studies have shown that sulfur dioxide does not cause cancer in humans. But there are prerequisites that this compound causes DNA damage and works to stimulate cancerous tumors in mice.
In European health care, it is believed that the intake of preservatives with food may be higher than the permissible norm, therefore, experts recommend that accurate information on the concentration of sulfur dioxide in the product be placed on food packages, and until 2020, the value of the allowable daily intake should be re-evaluated based on on new scientific evidence.
Side effects
The vast majority of people do not experience any side effects after consuming canned foods and sulfur dioxide. However, in people suffering from chronic ailments or individual intolerance, this preservative can cause an allergic reaction within 15-30 minutes after ingestion, among the symptoms are:
- rash and itching;
- indigestion, diarrhea, vomiting;
- difficulty swallowing;
- redness of the skin;
- dizziness;
- drop in blood pressure;
- trouble breathing.
Products containing sulfites should avoid asthma. Even 10% of people with asthma may show an allergy to sulfites, which even gives a risk of death, as this can cause anaphylactic shock. Individuals with individual intolerance should be wary of sulfites.
The mechanism of action of sulfite in humans is not fully understood. 2020 will shed light on this question.