Sulphite hypersensitivity

Sulphites are widely used as preservative and antioxidant additives in the food and pharmaceutical industries.

Sulfites (also sulphites) are compounds that contain the sulfite ion SO. Sulfites occur naturally in all wines to some extent. Sulfites are commonly introduced to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking.

Sulphites can induce a range of adverse clinical effects in sensitive individuals:

- dermatitis
- urticaria
- flushing
- hypotension
- abdominal pain
- diarrhoea
- anaphylaxis
- asthmatic reactions

Exposure to the sulphites arises mainly from the consumption of foods and drinks that contain them.

Studies report a 3-10% prevalence of sulphite sensitivity among asthmatic patients following ingestion.

The mechanisms underlying sulphite sensitivity remain unclear.


A 3-D model of the sulfite anion. Image source: Wikipedia, public domain.

References:
Clinical effects of sulphite additives. Vally H, Misso NL, Madan V. Clin Exp Allergy. 2009 Sep 22.
Sulfite. Wikipedia.

Related:
Allergy to Wine? Correct Diagnosis May be Wine-Induced Anaphylaxis and Sensitization to Hymenoptera Venom
Image source: Wikipedia, Free Documentation License.