Sulphiting agents in foods: some risk/benefit considerations.
The current toxicological status of sulphiting agents is reviewed, including evidence of adverse reactions to sulphited foods by a sub-population of asthmatics. Against this background are assessed the applications and benefits of sulphiting agents in foods. It is concluded that further information is required to determine the magnitude of risk and that, in the interim, the controlled use of sulphiting agents is justifiable.
D000818:Animals; D000975:Antioxidants; D001249:Asthma / Q000139:chemically induced; D001628:Beverages; D003365:Costs and Cost Analysis; D005433:Flour; D005503:Food Additives / Q000009:adverse effects* / Q000633:toxicity; D005511:Food Handling; D005516:Food Microbiology; D005520:Food Preservatives; D005638:Fruit; D006801:Humans; D007881:Legislation, Food; D008460:Meat; D050862:Oxidoreductases Acting on Sulfur Group Donors / Q000037:antagonists & inhibitors; D012306:Risk; D013447:Sulfites / Q000009:adverse effects* / Q000633:toxicity; D013458:Sulfur Dioxide / Q000633:toxicity; D014908:Triticum; D014481:United States; D014675:Vegetables; D014944:World Health Organization
D000975:Antioxidants; D005503:Food Additives; D005520:Food Preservatives; D013447:Sulfites; D013458:Sulfur Dioxide; D050862:Oxidoreductases Acting on Sulfur Group Donors