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Article: Reacting to sulfites.
- Article from:
- FDA Consumer
- Article date:
- December 1, 1985
- Author:
CopyrightCOPYRIGHT 1985 U.S. Government Printing Office. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Just a few years ago, Americans were heaping their plates at salad bars, munching on french fries, dipping into guacamole, and sipping beer and wine with little thought about sulfite preservatives or their possible adverse effects.
That is no longer the case.
Over the last three and a half years there have been extensive publicity and controversy surrounding the widespread use of sulfiting agents in the food supply. The controversy stems from sulfites' potential for triggering moderate to severe adverse reactions, including death, in certain sulfite-sensitive individuals. (However, sulfites are not considered hazardous to the general population.)
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