Food Science and Technology Department
Department of Food Science and Technology: Faculty Publications
Document Type
Article
Date of this Version
1-2014
Citation
Chapter 29, Food Allergy: Adverse Reactions to Foods and Food Additives, 5th edition. Edited by Dean D. Metcalfe, Hugh A. Sampson, Ronald A. Simon, and Gideon Lack. Chichester, UK: Wiley-Blackwell, pages 361–374
Abstract
Key Concepts
Sulfites are frequently used food and drug additives.
Ingestion of sulfite residues has been documented to trigger asthmatic reactions in sensitive individuals.
Sulfite-induced asthma occurs in less than 5% of asthmatic individuals, and those with severe, persistent asthma are at greatest risk.
The diagnosis of sulfite-induced asthma is best made by blinded oral challenge with assessment of lung function.
Labeling regulations in the United States alert sulfite-sensitive individuals to the presence of sulfites in foods, which must then be avoided.
Comments
Copyright © 2014, Wiley. Used by permission