Concern about the use of sulfites in food is growing. As indicated by the EFSA, the European Food Safety Authority, in an article published and showing the latest studies. Especially for all consumers who regularly take food and drinks that contain sulfites.
Recurrently, the problem of the incorporation of sulfites, also known by the nomenclature of E-220, E-221 and E-228, is the subject of studies and controversy. Now he returns to the present due to the suspicion that the intake of sulfites by the consumer may exceed the safety threshold.
These additives are very frequently used as preservatives since they have properties mainly as antioxidants, antimicrobials and antioxidants. In this way they allow many food and beverage products to extend their life and their commercialization. Its use is very frequent in meats, fish, wine, beer, nuts, legumes, etc. Also in many prepared dishes and ultra-processed foods.
The safety levels of sulfites will be studied and reviewed
The European Union through EFSA has announced the launch of a review and study that could last up to five years. All this to obtain more and better toxicity data as well as the amount that a consumer ingests in their current diet. At this time it is believed that a regular consumer of products with sulfites could exceed 60% of the recommended dose.
The problems that can manifest are related to the nervous system, obtaining a late response from the nervous system cells and thus delaying the stimuli. The problem may be greater in all people who have hypersensitivity or intolerance and especially in children and adolescents.
Although in the market wine The addition of sulphites is well known and wines without sulphites or with a significant reduction are appearing, but the same is not the case in other markets. The pressure for products to be longer on the shelf and with a perfect appearance forces the industry to use these additives while looking for alternatives.
