Clinical effects of sulphite additives

Abstract

Sulphites are widely used as preservative and antioxidant additives in the food and pharmaceutical industries. Topical, oral or parenteral exposure to sulphites has been reported to induce a range of adverse clinical effects in sensitive individuals, ranging from dermatitis, urticaria, flushing, hypotension, abdominal pain and diarrhoea to life-threatening anaphylactic and asthmatic reactions. Exposure to the sulphites arises mainly from the consumption of foods and drinks that contain these additives; however, exposure may also occur through the use of pharmaceutical products, as well as in occupational settings. While contact sensitivity to sulphite additives in topical medications is increasingly being recognized, skin reactions also occur after ingestion of or parenteral exposure to sulphites. Most studies report a 3-10% prevalence of sulphite sensitivity among asthmatic subjects following ingestion of these additives. However, the severity of these reactions varies, and steroid-dependent asthmatics, those with marked airway hyperresponsiveness, and children with chronic asthma, appear to be at greater risk. In addition to episodic and acute symptoms, sulphites may also contribute to chronic skin and respiratory symptoms. To date, the mechanisms underlying sulphite sensitivity remain unclear, although a number of potential mechanisms have been proposed. Physicians should be aware of the range of clinical manifestations of sulphite sensitivity, as well as the potential sources of exposure. Minor modifications to diet or behaviour lead to excellent clinical outcomes for sulphite-sensitive individuals.

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

“…The SO 2 acts as microbiological control agent in musts and wines and as enzyme inhibitor to prevent must browning and wine oxidation [6,7]. Although this addition is considered to be almost inevitable in the production of wine, it is also known that an excess SO 2 intake can cause health problems in sensitive people, particularly headaches, allergies, gastric irritation, nausea, and difficulties in breathing in asthma patients [8][9][10]. In this point of view, the International Organization of Vine and Wine (OIV) has been progressively reducing the maximum concentration authorized in wines, which is 150 mg/l for red wines and 200 mg/l for white wines nowadays (Regulation (EC) No 606/2009).…”

Anorganski spojevi sumpora u ljudskom tijelu. I. Okso-spojevi.

“…Takvi spojevi su, primjerice, natrijev i kalijev hidrogensulfit, natrijev i kalijev disulfit te natrijev sulfit, koji se upotrebljavaju kao konzervansi jer sprječavaju neenzimsko tamnjenje hrane (Maillardove reakcije), enzimske reakcije i djelovanje mikroba. [128][129][130][131] Maksimalne dozvoljene količine sulfita propisane su za svaku vrstu hrane i pića. 128 Sulfiti se unose i dodatcima prehrani, lijekovima i kozmetičkim sredstvima.…”

New challenges in the application of biocompatible silver nanoparticles in enology: Antimicrobial capacity, digestibility and potential cytotoxicity

“…However, several studies have reported that high exposures to this additive can produce organoleptic alterations in the final product and can cause health adverse effects in sensitive people [1]. Because of this, the sulfating practice is actually strictly controlled in musts and wines.…”