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Answer: Sulfur Dioxide is restricted (not fully banned) in European Union (ADI 0.7 mg/kg body weight; mandatory 'contains sulfites' labeling in wine and food), United States (banned from fresh produce 1986; mandatory labeling above 10 ppm). The FDA still allows it in US food. Commonly found in: Wine (most conventional varieties), Dried fruits, Some frozen shellfish.
TL;DR: Sulfur Dioxide is restricted in the EU but allowed in the US (food additives).
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Also called SO2. (E220)
Other names: SO2, E220, Sulfurous anhydride
| EU status | Restricted |
|---|---|
| US status | Allowed |
| Risk level | — |
| Where it shows up | Wine (most conventional varieties), Dried fruits, Some frozen shellfish, Some grape juices and fruit drinks, Dried herbs (some varieties) |
Sulfur dioxide (SO2) is a colorless gas used as a food preservative and antioxidant. It is the primary active form of the sulfite family of food additives. It is generated by burning sulfur or as a byproduct of certain chemical processes. In food use, it is released from various sulfite salts (E221-E228) and directly applied to some foods.
Sulfur dioxide prevents oxidative browning, microbial growth, and color deterioration. It is widely used in winemaking, dried fruit preservation, and some fresh fruit treatment. It is one of the most effective and economical preservatives for these applications.
Same as sodium sulfite: sulfite-sensitive individuals (1% of population, 5% of asthmatics) can experience severe reactions. SO2 in wine has been identified as a contributor to wine-induced headache and asthmatic episodes. Occupational exposure to SO2 gas causes respiratory irritation, bronchospasm, and lung damage at higher concentrations — relevant to workers in winemaking and food processing but not typical dietary exposure levels.
For educational use only. This page summarizes the regulatory status of Sulfur Dioxidewith citations to the primary sources below. It is not medical advice. Regulatory status is not the same as a proven health effect — read the cited sources for their exact wording, and consult a doctor for decisions about your or your family's health.
See sodium sulfite alternatives. Ascorbic acid, reduced oxygen packaging, and refrigeration.
For most people no, but for the estimated 1-5% of asthmatics and sulfite-sensitive individuals, SO2 in wine can trigger bronchospasm, headaches, and in rare cases anaphylaxis. Conventional wine contains SO2 as a preservative.
The EU sets maximum SO2 levels in wine at 150 mg/L for dry red wines, 200 mg/L for dry white/rosé wines, and up to 400 mg/L for sweet wines. Wines exceeding 10 mg/L must declare 'contains sulfites.'
SO2 is one factor cited for wine headaches in sensitive individuals. Histamines, tannins, and other compounds in red wine also contribute. Studies specifically isolating SO2 as the headache cause have been mixed.
Look for wines labeled 'no added sulfites' or 'sulfite-free.' Note that fermentation naturally produces some SO2, so truly zero-sulfite wines are rare. Biodynamic and some natural wines minimize sulfite additions. Organic wine certification allows small amounts of sulfites in the US (max 100 ppm for organic wine; conventional wine max is 350 ppm).
Yes. Sulfur dioxide (or sodium sulfite E221) is applied to conventional dried apricots to preserve their bright orange color and prevent browning. Organic dried apricots without SO2 will appear darker brown.
Sulfur dioxide (SO2, E220) is the gas form; sodium sulfite (E221), sodium bisulfite (E222), sodium metabisulfite (E223), and related potassium salts are solid forms that release SO2 in solution or in contact with acids. They are collectively called 'sulfites' and share the same allergen concerns.
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Yes for most people, at typical dietary amounts. The safety concerns are specifically for sulfite-sensitive individuals (especially asthmatics). EFSA's ADI of 0.7 mg/kg body weight (as SO2 equivalent) applies to the total sulfite intake from all sources.
Choose organic dried fruits (sulfite-free). Choose natural, organic, or biodynamic wines with no added sulfites. Avoid processed seafood products with sulfites. Check ingredient labels for any E220-E228 designation.
Audited products that don't contain Sulfur Dioxide.
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