E220

Sulfur Dioxide (Sulfites)

Common Preservative in Wine & Dried Fruit

What is E220 (Sulfur Dioxide)?

E220 is sulfur dioxide (SO₂), a gas used as a preservative and antioxidant in food and drinks.

Related Sulfites (E220-E228):

All sulfites work similarly and cause the same reactions:

• E220 – Sulfur dioxide
• E221 – Sodium sulfite
• E222 – Sodium bisulfite
• E223 – Sodium metabisulfite
• E224 – Potassium metabisulfite
• E226 – Calcium sulfite
• E227 – Calcium bisulfite
• E228 – Potassium bisulfite

Collective term: "Sulfites" or "Sulphites" (UK spelling)

How Sulfites Work:

• Preservative – prevents bacterial/fungal growth
• Antioxidant – stops browning and oxidation
• Bleaching agent – maintains colour in dried fruit
• Fermentation control – kills wild yeast in winemaking

Where is Sulfur Dioxide Found?

Wine (Most Common Source):

• All wine contains sulfites – naturally produced during fermentation
• Added sulfites – winemakers add extra to preserve wine
• White wine typically higher than red wine
• Levels: 10-350mg per litre (legally allowed up to 400mg/L in UK/EU)
• "Sulfite-free" wine: Doesn't exist – all wine has some sulfites (even "organic")

Dried Fruit (Very High Levels):

• Dried apricots – bright orange colour maintained by sulfites
• Dried apples, peaches, pears
• Raisins and sultanas (some brands)
• Dried mango
• Trail mix (if contains dried fruit)

Why dried fruit has high levels: Sulfites prevent browning and extend shelf life dramatically.

Other Foods:

• Beer and cider
• Soft drinks (some brands)
• Fruit juices (especially bottled/preserved)
• Pickles and vinegar
• Sausages and processed meats
• Seafood (shrimp – prevents black spots)
• Frozen chips/potatoes
• Jams and preserves
• Biscuits and baked goods (some)

Non-Food Uses:

• Some medications (inhaler solutions, injections)
• Disinfectant/sterilizing agent
• Industrial bleaching

Who is Affected by Sulfites?

❌ High Risk Groups:

1. Asthmatics (10-20% React)

• Most at risk: Severe asthmatics, steroid-dependent asthmatics
• Reaction: Sudden asthma attack, breathing difficulties
• Timing: Usually within 15-30 minutes of consumption
• Can be life-threatening – requires immediate inhaler/emergency care

2. Sulfite-Sensitive Individuals (Non-Asthmatic)

• Estimated 1-4% of general population
• Symptoms: Hives, skin rash, stomach pain, diarrhea, headaches
• Less severe than asthmatic reactions but still uncomfortable

3. People with COPD

• Chronic lung disease sufferers may experience worsened breathing

✅ Safe for Most People:

If you don't have asthma or known sulfite sensitivity, sulfites are not a concern:

• No cancer risk
• No reproductive toxicity
• Body breaks down sulfites naturally (enzyme: sulfite oxidase)
• Present naturally in many foods (onions, garlic, eggs)

Labelling Requirements

UK/EU law (since 2005): Sulfites must be labelled if present at >10mg per kg (or per litre)

Label wording:

• "Contains sulfites" or "Contains sulphites"
• Or specific E-number: E220, E221, E222, etc.

Alcohol labelling: Wine bottles state "Contains sulfites" (or E220-E228)

Why Labelling is Critical:

• Protects asthmatics – allows them to avoid triggers
• Legal requirement – failure to label can result in prosecution
• Most common food allergy trigger requiring labelling (alongside nuts, gluten, etc.)

Regulatory Status

UK/EU: Approved with ADI of 0.7mg per kg body weight

Maximum levels allowed:

• Wine: Up to 400mg/L (200mg/L for organic wine)
• Dried fruit: Up to 2000mg/kg
• Fruit juices: Up to 50mg/L

US: FDA approved – "Generally Recognized As Safe" (GRAS)

US ban (1986): Sulfites banned on fresh fruit/vegetables in restaurants (after deaths from sulfite-treated salad bars)

How to Avoid Sulfites

If asthmatic or sulfite-sensitive:

Check Labels:

• Look for "Contains sulfites"
• Look for E220-E228

High-Risk Foods to Avoid:

• Wine, beer, cider (all types)
• Dried apricots (highest sulfite levels)
• Dried fruit generally
• Processed meats (sausages, deli meats)
• Pickled foods
• Bottled lemon/lime juice

Safer Alternatives:

• Fresh fruit instead of dried
• "Sulfite-free" dried fruit (darker/browner colour but sulfite-free)
• Organic wine (lower sulfite levels – but NOT sulfite-free)
• Fresh vegetables over pickled/preserved

The Bottom Line

• ✅ Safe for most people – no health concerns for 80-90% of population
• ❌ Dangerous for asthmatics – 10-20% experience severe reactions
• ⚠️ Asthma attack trigger – can be life-threatening
• ⚠️ 1-4% general sensitivity – hives, stomach issues, headaches
• ✅ Effective preservative – prevents spoilage, extends shelf life
• ✅ Must be labelled – easy to identify and avoid
• ⚠️ Ubiquitous in wine – all wine contains sulfites (even "organic")
• ⚠️ Dried fruit very high – especially apricots

Our recommendation: If you have asthma, strictly avoid sulfites – they can trigger severe attacks. Check wine labels, avoid dried apricots, and read ingredient lists carefully. For everyone else, sulfites are safe and pose no health risk. Wine headaches are unlikely to be caused by sulfites (more likely histamines or alcohol itself).

Last updated: February 2026