Sodium sulfite
Score impact
-0.40
points/product
Description
E221, or sodium sulfite, is a food additive classified as a preservative. It is an inorganic salt of sodium and sulfurous acid, with the formula Na2SO3. It is obtained industrially by reacting sulfur dioxide (SO2) with a solution of sodium carbonate (Na2CO3) or sodium hydroxide (NaOH). The resulting product is crystallized and purified. Sodium sulfite is a white crystalline powder, soluble in water, with a slight sulfur odor. Its main function is to act as an antioxidant and preservative, inhibiting the growth of microorganisms and preventing enzymatic and non-enzymatic browning in foods. It is also used as a bleaching agent and to maintain the color of certain products.
Historically, sulfites have been used since ancient times, but their use as a food additive was regulated in the European Union starting with Directive 95/2/EC, now integrated into Regulation (EC) 1333/2008. The European Food Safety Authority (EFSA) has evaluated sodium sulfite several times, most recently in 2016 (EFSA Journal 2016;14(11):4594). The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have also evaluated it, establishing an Acceptable Daily Intake (ADI) of 0.7 mg of SO2 equivalent per kg of body weight per day. This ADI applies to all sulfites (E220-E228).
The overall safety assessment indicates that, within established limits, sodium sulfite is safe for the general population, although certain sensitive groups may experience adverse reactions. On labeling, it must be declared as 'sodium sulfite' or 'E221', and when the concentration exceeds 10 mg/kg or 10 mg/L (expressed as SO2), the warning 'contains sulfites' must be indicated in the ingredient list.
Sodium sulfite is mainly used in the food industry as a preservative and antioxidant. According to Regulation (EC) 1333/2008, it is authorized in various food categories. The most common uses include: wines and ciders (up to 200 mg/L total SO2, although it varies by wine type), beers (up to 20 mg/L), dried fruits (up to 2000 mg/kg in apricots, peaches, etc.), pickled vegetables (up to 100 mg/kg), fresh or frozen crustaceans and mollusks (up to 150 mg/kg in the edible part), and potato products (up to 50 mg/kg).
In the Spanish market, it is frequently found in white and red wines, dried fruits such as apricots and raisins, frozen french fries, and seafood such as shrimp and prawns. It is also used in concentrated fruit juices and some bakery products. The US FDA also permits it, with similar limits, although in Japan its use is more restricted, especially in fresh fruits. The comparison shows that the EU has detailed regulation with specific limits per product.
The side effects of sodium sulfite are well documented, especially in sensitive individuals. The main biological mechanism is the release of sulfur dioxide (SO2) in the acidic environment of the stomach, which can cause gastric irritation. Additionally, sulfites can trigger allergic reactions in asthmatic individuals, with an estimated prevalence of 3-10% in asthmatics. Symptoms include difficulty breathing, wheezing, hives, and in rare cases, anaphylaxis. Headaches, nausea, and diarrhea have also been reported in sensitive individuals.
EFSA, in its 2016 evaluation, concluded that dietary exposure to sulfites does not exceed the ADI for the general population, but sensitive asthmatics may experience adverse reactions even at low levels. No significant interactions with medications have been established, although caution is recommended in patients treated with corticosteroids. WHO/JECFA also confirms that, for the general population, sulfites are safe at authorized doses.
It is important to note that mandatory labeling of 'contains sulfites' allows sensitive consumers to avoid them.
- Sodium sulfite
- Sodium sulphite
- Disodium sulfite
- Disodium salt of sulfurous acid
- Sodium sulfite anhydrous
- Sodium sulfite crystallized
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