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Sulfur Dioxide (E220) – Effects & Health

Sulfur dioxide (SO2) is a gaseous compound used as a food additive (E220) with preservative and antioxidant properties. It occurs naturally and in food production, but may cause adverse reactions in sensitive individuals.

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Things worth knowing about "Sulfur dioxide"

Sulfur dioxide (SO2) is a gaseous compound used as a food additive (E220) with preservative and antioxidant properties. It occurs naturally and in food production, but may cause adverse reactions in sensitive individuals.

What is Sulfur Dioxide?

Sulfur dioxide (chemical formula: SO2) is a colorless gas with a sharp, pungent odor. It is produced naturally during volcanic eruptions and the burning of sulfur-containing fuels, and also forms as a byproduct during winemaking. In the food industry, it is used as a food additive under the E number E220 and belongs to the group of sulfites.

Use as a Food Additive

Sulfur dioxide is primarily used in the food industry as a preservative and antioxidant. It inhibits the growth of microorganisms such as bacteria, yeasts, and molds, and prevents oxidative browning in food products.

Wine and grape juice: Most common application, protecting against oxidation and unwanted fermentation
Dried fruits: Such as dried apricots, raisins, and prunes
Fruit juices and soft drinks
Vinegar, horseradish, and mustard
Potato products: To prevent discoloration

Regulatory Status and Legal Limits

In the European Union, sulfur dioxide is approved as a food additive under Regulation (EC) No. 1333/2008. The permitted maximum levels vary depending on the food category. For wine, for example, the limits range from 150 to 400 mg per liter, depending on the type of wine. Products containing more than 10 mg/kg or 10 mg/l of SO2 must carry the label 'contains sulfites'.

Effects in the Body and Health Aspects

In most people, small amounts of sulfur dioxide are broken down without any problems. The enzyme sulfite oxidase converts sulfites into harmless sulfates, which are excreted through the urine. However, in sensitive individuals, SO2 can trigger adverse reactions.

Possible Intolerances and Reactions

Asthmatics: Sulfur dioxide can trigger bronchospasms and airway irritation
Sulfite intolerance: Symptoms such as headaches, skin reactions, abdominal pain, or diarrhea
Allergic reactions: In rare cases, anaphylactic reactions are possible

People with known sulfite sensitivity or asthma should avoid foods with high SO2 content and carefully check product labels.

Environmental and Industrial Significance

Outside the food industry, sulfur dioxide plays an important role as an air pollutant. It is produced during the combustion of fossil fuels and is a major contributor to acid rain, which can damage ecosystems, waterways, and buildings. The World Health Organization (WHO) classifies SO2 as a relevant air pollutant and has established air quality guidelines accordingly.

References

European Food Safety Authority (EFSA): Re-evaluation of sulfur dioxide (E 220) as a food additive. EFSA Journal, 2016.
World Health Organization (WHO): Air quality guidelines for Europe. WHO Regional Publications, European Series, 2000.
Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives.

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