Sulfites -safety concern for high consumers

Dietary intakes of sulfites could be a safety concern for high consumers of foodstuffs that contain the additives, EFSA’s experts concluded in their updated assessment of sulfur dioxide (E220) and sulfites (E221-228). Gaps in toxicity data meant the extent of certain adverse health effects could not be confirmed.

Sulfite occurs naturally in our bodies as well as in foods such as apples, rice, onions and cabbage, and beverages such as wine.

Sulfites are added as preservatives and antioxidants (for example, to prevent browning) to a range of foodstuffs including dried fruit and vegetables, potato-based products, beer and malt beverages, wine, and fruit juices. They may also be used to halt on-going fermentation during the winemaking process.

Dr Matthew Wright, Chair of EFSA’s working group on sulphur dioxide-sulphites, said: “The MOEs we calculated were below 80 for high consumers in all population groups except for adolescents. This means that estimated intakes for these consumers potentially exceed what would be considered safe, by up to 12.5% for children (3-10 year olds) and up to 60% for adults.”

The Panel found evidence of adverse health effects on the central nervous system such as a delayed response of nerve cells to stimuli, an early sign of nervous system dysfunction.

EFSA’s scientists also restated their previous recommendation to further investigate hypersensitivity or intolerance among some sensitive consumers due to knowledge gaps.

In 2016, EFSA re-assessed the safety of sulfites as part of the re-evaluation programme for food additives authorised in the EU before 20 January 2009.

At the time, the Panel set a temporary group ADI of 0.7 milligrams per kilogram of body weight per day pending the availability of new data required for concluding on their safety.

Foodversy AI summarizes only normalized internal signals or source-reviewed references; unsupported prices and percentages should fall back to review-required copy.