What are the side effects of the preservative E220?
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persephone
ANSWERS: 4
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"Due to its oxidising effect, E220 (sulphur dioxide) may reduce the vitamin [namely vitamin B12] content in products. It is reduced in the liver to harmless sulphate and excreted in the urine. It can, however, cause breathing problems in asthmatic patients. In high concentrations (above those normally used in foods) it can cause gastrointestinal disturbances in some people." (from http://www.food-info.net/uk/e/e220.htm) A more technical description of the possible harmful health effects: "Triggers allergic reactions such as anaphylaxis, bronchorestriction/spasm, flushing, and hypertension. Irritates: conjunctivitis, emphysema, bronchial asthma [especially in asthma sufferers] and cardiovascular conditions." (from http://www.compuserve.co.uk/channels/lifestyle/women/additives2.asp and http://houseofstrauss.co.uk/modules/wfsection/print.php?articleid=64)
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Note: The question has been edited somewhat from what it was when I first answered. As a result this answer seems slightly out of place. The original question revolved around the inclusion of E220 in wine. Sulphur compounds of one form or another are employed at all stages in the production of wine. They have been used as a cleansing or sanitizing agent and as a preservative for a couple of thousand years. Some people, however, do not react well to sulphur compounds. There are very few wines made without them, since they can easily oxidize and develop off-flavours from wild yeasts and bacteria during production. Note that it is impossible to produce a wine that is free of sulphur, since a small amount of sulphur dioxide is produced by yeast during fermentation. Sulphate salts occur naturally in any fermentable substance, including bread dough.
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Excessive sulphur dioxide found in longan Tue Jul 15 2008 The Star Samples of imported longan have been found to contain dangerous amounts of sulphur dioxide, which can cause headaches, skin itchiness and excessive sweating. Malaysia, July 15, 2008: Of the 374 samples of longan tested from June 24 to July 7, 23 were found to have exceeded the permitted 30mg level of sulphur dioxide for each kilo of fruit, reported Kosmo! The paper quoted Kelantan Health director Dr Lila Mohamed Meeran as saying that the department frequently detected overuse of sulphur dioxide in longan. "Such fruits will be rejected and will not be permitted into the country," she said. Sulphur dioxide is commonly used to preserve the colour and texture of longan, as well as prevent spoilage from fungus attack. Eating longan overloaded with sulphur dioxide can cause headaches, skin itchiness and excessive sweating. Dr Lila cautioned consumers not to bite the skin to peel open the fruit. They must also wash the fruits thoroughly to reduce the sulphur dioxide residue on the skin. http://www.soshiok.com/articles/10411
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Eating foods with this additive may result in tight chests in asthmatics. This reaction may occur immediately or 6 to 12 hours later on. A condition called "Chinese Restaurant Syndrome" may occur in any individual. This reaction can occur about 20 minutes after a food containing MSG is eaten on an empty stomach. Typical symptoms include headache, a burning sensation along the back of the neck, chest tightness or pain, nausea, sweating, and a sensation of facial pressure. "Pins and needles" or tingling may be experienced in the limbs or face and head. For further details go to http://myhealth2cents.blogspot.com/2009/07/food-additives-and-preservatives.html
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