Allergy to sulfites and what to avoid

Allergy is a reaction by your immune system to something that does not annoy most other people (an abnormal immune reaction to the proteins found in fruit and vegetables). People who own allergies often are sensitive to more than one thing.

The date is one of the most perfect foods because wealthy in excellent and excellent nutrients, vitamins, antioxidants, fibers, and minerals, therefore, helps and treats some diseases. But with every these benefits, however, this fruit can do (make) too numerous problems for those who develop allergies to it.

Date fruit allergy is a rare occurrence because most of experts and doctors offer date fruit. The fruits are safe to eat in infants and pregnant women. However, if you own an allergic reaction after eating dried date is an adverse reaction by the body’s immune system to dried date. Most reactions are limited to itching and inflammation in the mouth and throat but others can experience more serious symptoms, in the general, there are three types of dried date fruit allergy.

Dried Date Fruit Mold Allergy 

Date fruit allergy is most likely caused by mold or sulfites. The dried date is a common source of mold. You should lean too much exposure can cause symptoms such as wheezing, trouble breathing, a stuffy or a runny nose, itchy watery eyes and skin rashes.

Dried Date Fruit Sulfite Sensitivity

Sulfites are often added to dried fruit as a preservative. Some experts estimate that roughly 1 percent of people are sensitive to them. Sensitivity can develop at any time in life, and the causes are not known. Sulfites are banned in fruit and vegetables that are to be eaten raw.

Symptoms often resemble those for asthma and can range from a mild wheezing to a life-threatening anaphylactic reaction, which requires immediate medical attention.

Date Fruit Pollen 

Some people sensitized an individual to date fruit pollen so may elicit cross-hypersensitivity reactions. A person with this type of date fruit allergy will experience immediate tingling, swelling or itching in the lips, mouth or throat.

Treatments for Date Fruit Allergy 

The best way for a person with allergies, avoid of dried date fruit and its other products.

When this is not possible for us, treatment depends on the nature and quantity of the reaction. Treatments include : 

-Dietary reformation and allergen avoidance: with an education of children, parents and every the people.

-No treatment: if signs are feeble and self-limiting 

-Antihistamines: useful for allergic rhinitis and some allergy mediated skin conditions 

13 Sep Spreading The Truth About Sulfites in Wine

Sulfites

For some people, they may notice certain foods annoy their asthma.

Sulfites, a type of preservative used in foods, can trigger asthma if you eat high amounts. High sulfite foods may include:

  1. Bottled lime and lemon juice
  2. Shrimp
  3. Wine and beer
  4. Packaged potatoes
  5. Dried fruits and vegetables
  6. Pickled foods

The Truth about Sulfites and Wine

David Meadows, PhD, Founder of The Wand™ by PureWine

Open up your laptop, head on over to and type in ‘sulfites in wine.’  What do you see?

Most likely, pages of search engine results offering contradictory and inconclusive information about the role of sulfites in wine allergies.

Allergy to sulfites and what to avoid

Much has been written on the subject, but how much is fact, fiction or a wine myth? Because the tale about sulfites in wine is inconsistent, I would love to set the record straight.

Let’s start from the beginning. Sulfites are a natural by-product of yeast metabolism in the wine making process, so every wine contains little amounts of sulfites. More than 2, years ago, the Romans were the first to add sulfites to wine as a preservative. Ever since, sulfites own been used throughout the wine making process.

There is a lot of buzz about organic wine these days too.

Own you noticed that more wines are being labeled ‘made from organically grown grapes’ instead of labeled ‘organically produced wine’? This is because wine classified as ‘organic’ in the US must not contain any added sulfites. In recent years, wine producers own focused on raising organic grapes, but most still add sulfites to ensure a longer shelf-life and prevent oxidation which affects wine color and taste. When the wine finally arrives at your home or neighborhood restaurant, the added sulfites assist guarantee that the bottle will be unused and taste the way the winemaker intend.

Added sulfites may sometimes cause negative side effects, love nasal congestion, an itchy throat, a runny nose, skin rash, and hives in some people.

It has been reported in medical literature that less than 1% of people own a strong allergic reaction to sulfites. Are sulfites the genuine cause of common symptoms people experience when drinking just one or two glasses of wine? Or own sulfites become a red herring in the wine industry?

If you desire to self-diagnose sulfite sensitivity, a common recommendation in the wine media is to attempt eating a piece of dried fruit, love an apricot, to gauge your reaction. Sulfites are often added to dried fruit to prevent discoloration. Who wants to eat a brown, dehydrated apricot or mango? There is a significant problem with this line of reasoning.

When sulfites are sprinkled on fruit, they quickly react with the fruit surface and become immobilized. Your body cannot absorb them, and they reach your stomach for digestion still bound onto the fruit surface.

I recently performed a series of experiments to confirm that the dried fruit test is not an precise indicator of sulfite sensitivity. Sweet white wines such as Sauterne or Riesling generally contain the highest levels of sulfites, so if you sometimes notice negative physical reactions when drinking one or two glasses of these varietals, sulfites are likely the culprit.

If red wines trigger your unwanted side effects, sulfites are probably not causing your symptoms because red wines own fewer added sulfites than white wines. A more likely culprit is the histamine naturally produced in red wines.

More about histamine intolerance caused by red wine in my next blog post!

As always, we recommend that you consult your physician to accurately diagnose any allergy.

Savor every sip!

To study more about wine allergies and potential solutions, love us on or visit us at .

Foods Can Affect Asthma

For some people, there may be an indirect connection between food and asthma.

Food is not a common asthma trigger. But your asthma can be affected by eating. Asthma can also affect how you react if you own food allergies.

Food Allergies and Food-Induced Anaphylaxis

If you own a food allergy, having asthma can make allergic reactions worse. If your health care provider has said you own a food allergy, then staying away from the food is the only way to prevent problems. Visit Kids With Food Allergies for more information that applies to children as well as adults.

Mild and severe symptoms can lead to a serious allergic reaction called anaphylaxis (anna-fih-LACK-sis).

This reaction generally involves more than one part of the body and can worsen quickly. Anaphylaxis must be treated correct away to provide the best chance for improvement and prevent serious, potentially life-threatening complications.

A severe food allergy reaction can cause trouble breathing. It may be hard to know if you are having a food allergy reaction or an asthma attack.

Allergy to sulfites and what to avoid

Here are some ways to know the difference:

  1. Food allergy symptoms generally come on quickly, after you eat the food you are allergic to.
  2. If you had asthma symptoms before eating food, it’s probably asthma. Follow your Asthma Action Plan.
  3. If you are only coughing, wheezing or having trouble breathing, and do not own any symptoms from other body systems, it’s probably asthma. Follow your Asthma Action Plan.
  4. Severe allergic reactions involve two or more body systems. An allergic reaction may involve breathing difficulties, hives, swelling, itchy mouth and throat, nausea or vomiting. Follow your Anaphylaxis Action Plan.

If you own a food allergy, remember:

  1. Train trusted friends, family and co-workers on how to use an epinephrine auto-injector in an emergency and own them practice regularly.
  2. Ask your health care provider to assist you create an Anaphylaxis Action Plan, which will tell you what to do if you own a severe reaction.

    You can discover a sample plan on Kids With Food Allergies.

  3. Always carry two prescribed epinephrine auto-injectors.
  4. If you are having trouble breathing and aren’t certain if you are having an allergic reaction or an asthma attack, treat it love a food allergy reaction and use your epinephrine auto-injector.


Medical Review August

Knowing how to manage asthma is significant for better health and quality of life. We offer an online course called ASTHMA Care for Adults.

Allergy to sulfites and what to avoid

This comprehensive program covers a full range of topics everyone with asthma needs to know. This self-paced online course is presented in diverse formats, such as videos, animations, handouts and more.

Sulfur dioxide (SO2), sodium bisulfite (NaHSO3), potassium metabisulfite (KHSO3), sodium metabisulfite (Na2S2O5), potassium metabisulfite (K2S2O5), and sodium sulfite (Na2SO3) are allowed as food ingredients in the U.S. These substances are considered as GRAS (Generally Recognized as Safe).

The U.S.

Foodand Drug istration (FDA) requires that the presence of sulfites be declared on food labels when used as an ingredient in the food and also when used as a processing aid or when present in an ingredient used in the food (e.g. dried fruit pieces). Sulfites must be declared in these cases when the concentration in the food is ≥10 ppm entire SO2. [21 CFR (a)(4) «For the purposes of paragraph (a)(3) of this section, any sulfiting agent (sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite, and potassium metabisulfite) that has been added to any food or to any ingredient in any food and that has no technical effect in that food will be considered to be present in an insignificant quantity only if no detectable quantity of the agent is present in the finished food.

A detectable quantity of sulfiting agent is 10 parts per million or more of the sulfite in the finished food.»] If naturally occurring sulfites also exists in foods, it would contribute to the analytical result. Basically, if the food contains≥ 10 ppm entire SO2, then sulfite must be declared on the label. This will most typically happen when sulfite is deliberately added to the food.

Allergy to sulfites and what to avoid

The specific name of the additive (e.g. sodium bisulfite) must be declared in the case of use as an intentional ingredient.

Sulfites are also prohibited from certain uses in the U.S.

Allergy to sulfites and what to avoid

Sulfites may not be used in products such as meats that serve as a excellent source of vitamin B1 because sulfites can scavenge that vitamin from foods. In , following the identification of numerous cases of sulfite-induced asthma occurring on ingestion of green or fruit salads treated with sulfites, FDA prohibited the use of sulfites on fruits and vegetables intended to be served raw or presented unused to the public (Fed. Regist. , ). The only exception is sulfite use on minimally processed potatoes sliced or shredded for frying where sulfite use is still permitted (although FDA has a long-standing, though never finalized, proposal to ban that use also).

Sulfite use as a fungicide during the shipment of unused table grapes is regulated by the U.S. Environmental Protection Agency, but the concentration of SO2 residues on the table grapes as consumed must be <10 ppm entire SO2.

The labeling of the presence of sulfites on alcoholic beverages is under the jurisdiction of the Taxand Trade Bureau (TTB) of the U.S. Dept. of Treasury. While most ingredients in alcoholic beverages are not declared on the container, the presence of sulfites must be declared. Sulfites are commonly used in wine fermentation to control undesirable growth of acid-producing bacteria while allowing alcohol-producing yeast to proliferate.

Total SO2 levels in foods and beverages should be sure by the optimized Monier-Williams distillation-titration procedure, a method approved by the Association of Official Analytical Chemists (AOAC).

Alternate methods do exist but FDA and other federal agencies will typically use the AOAC method so any alternative method must provide similar results.

Food products that contain undeclared sulfites at levels above 10 ppm entire SO2 will be subject to potential recall actions. In the U.S., three recall categories are used:

  1. Class II recalls include situations where exposure to the violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is rare.
  2. Class I recalls are the most serious and involve situations where there is a reasonable probability that exposure to the violative product will cause serious adverse health consequences or deaths.

    FDA is aware of deaths occurring among sulfite-sensitive asthmatics.

  3. Class III recalls includes situations where exposure to the violative product is not likely to cause adverse health consequences.

For sulfites, recalls can drop into any of the 3 recall classifications. Using data from controlled oral clinical challenges of sulfite-sensitive asthmatics, the FDA has established dose levels that are associated with Class I, Class II, or Class III recalls.

Analysis is done for entire SO2 based upon the AOAC procedure. The analytical result is given in terms of a concentration (ppm). FDA determines a worst case dose (mg SO2 equivalents) by using the 95th percentile level of consumption of the food in question. Dose estimates are based upon single occasion exposures.

Allergy to sulfites and what to avoid

The estimated 95th percentile sulfite ingestion dose (in mg) for a single occasion is then obtained by multiplying the sulfite concentration of the food product (in ppm or mg per kg of food) by the 95th percentile level of food consumption (in kg) for the specific food.

Class Est. 95th Percentile Dose
Class I ≥10 mg
Class II — mg
Class III < mg

Timbo B, Koehler KM, Wolyniak C, Klontz KC.

Sulfites — a Foodand Drug istration review of recalls and reported adverse events. J Food Prot


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