Sodium Sulfite
The question

Is Sodium Sulfite safe in dried fruit?

CautionDried fruit

A sulfite preservative/antioxidant used in wine, dried fruit and processed vegetables. Like other sulfites, it is safe for most people but can trigger reactions in sulfite-sensitive and asthmatic individuals, so FDA requires labeling at 10 ppm or more.

What the research flags

  • As a sulfiting agent, sodium sulfite can provoke reactions in sensitive individuals — especially asthmatics (roughly 3-10% of asthmatic patients react) — spanning dermatitis, flushing, hypotension, abdominal pain and diarrhea up to rare life-threatening asthmatic and anaphylactic reactions (Vally & Misso; Vally et al.)
  • FDA requires sulfiting agents present at 10 ppm or more in a finished food to be declared on the label because of these reactions (21 CFR 101.100), and prohibits sulfites on fruits and vegetables sold or served raw
  • EFSA's 2016 re-evaluation set only a temporary group ADI of 0.7 mg SO2 equivalents/kg body weight per day for the sulfite group, which EFSA withdrew in 2022 after concluding the toxicity database was inadequate to establish a safe level

Regulatory
IARC Class: NL

Other dried fruit ingredients on file

Sources & references

  1. [1]
    Peer-reviewedPubMed / NCBI — pubmed.ncbi.nlm.nih.gov · ref 24834193
  2. [2]
    Peer-reviewedPubMed / NCBI — pubmed.ncbi.nlm.nih.gov · ref 19775253
  3. [3]
    RegulatoryInternational regulator — efsa.europa.eu · ref 4438
  4. [4]
    RegulatoryGovernment agency — section-101.100

Research disclaimer: Ratings reflect peer-reviewed research and regulatory assessments available at the time of publication, not the dose or formulation of any specific dried fruit product. This is not medical advice.