Sulfur preservatives, such as sulfites and sulfur dioxide, inhibit the growth of microorganisms and prevent discoloration of foods. Sulfur preservatives are used in fruit juices, dried fruits, vinegar and wine to extend the shelf life of products. The US Food and Drug Administration mandates that manufacturers declare the use of sulfur preservatives on labels of foods containing the preservatives because of potential health risks. You may experience side effects from eating foods with sulfur preservatives.
Migraine Headache
A migraine headache involves changes in the size of the arteries within and outside of the brain that may last from 4 hours to several days and affects nearly 30 million Americans, primarily women. The exact cause of migraines are unknown, yet many migraine headaches appear to be triggered by external factors, such as certain chemicals and preservatives in foods. Sulfur dioxide is a colorless gas used to preserve dried fruits and other foods and beverages. Exposure to sulfur dioxide through food may increase your risk for migraine headaches. Research by Mieczyslaw Szyszkowicz published in the "International Journal of Occupational Medicine and Environmental Health" in 2009 reports that exposure to sulfur dioxide increases emergency room visits for treatment of migraine headaches.
Preservatives containing sulfur, such as sulfur dioxide, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium bisulfite and potassium metabisulfite, may increase your risk for or exacerbate your sensitivity to respiratory conditions that include asthma, bronchial airway problems and emphysema. The Cleveland Clinic states you may experience symptoms that range from mild wheezing to potentially life-threatening reactions after inhaling sulfur dioxide from foods preserved with sulfur compounds. Air exposures to sulfur dioxide, even in short episodes, is associated with wheezing and asthma in children, according to research by Hynek Pikhart published in the "International Archives of Occupational and Environmental Health" in 2001 and research by Audrey Smargiassi published in "Environmental Health Perspectives" in 2009. Consult your physician about consuming foods containing sulfur preservatives if you have a history of respiratory conditions.
Abnormal Taste
Sulfur preservatives may cause you to have abnormal taste of some foods. Research by Akiko Fujita published in the "Journal of Agricultural and Food Chemistry" in 2010 discovered that when wine is consumed with some fish, the sulfur dioxide in wine degrades the unsaturated fatty acids and increases undesirable taste and fishy odor in the wine.
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