Dietary sulphite an asthma concern
2 August 2002
Health concerns about the sulphite content of food and drinks has prompted a government-funded study.
Food Standards Australia New Zealand chief scientist Dr Marion Healy said there were particular concerns about dietary exposure to sulphites among children with food sensitivities, with cordials and fruit drinks often containing the preservatives.
Dr Connie Katelaris, senior consultant in the department of clinical immunology and allergy at Sydney's Westmead Hospital, said up to 20 per cent of people with asthma may react to sulphites.
'There is a dose response to sulphites, and miniscule amounts are unlikely to affect anyone but higher doses will,' Dr Katelaris said.
'In patients with asthma, it's more important in liquid form, such as white wine or fruit juice — because it's the gas given off which is inhaled and brings about the bronchospasm.'
The reaction, which is less likely from solid foods, occurs very promptly after ingestion so people could ask themselves 'does white wine (or cordial) make me wheeze?'
Sulphites may also induce urticaria and other reactions in non-asthmatic people, Dr Katelaris said.
The food additive numbers to look out for are 220 to 228, which will be on the labels of foods containing more than 10 mg per kg of sulphite additives.
Sulphites are also found in processed fruit and vegetables, fresh grapes, chutneys, dried fruits, fermented sausage, vinegar and dessicated coconut.
Last Reviewed: 01 August 2002
- 1. Medical Observer Weekly 2/8/02
