Sulfur Dioxide vs Triclosan: which is worse?
Quick answer: Triclosan carries the heavier risk profile. Sulfur Dioxide is — in the EU and — in the US; Triclosan is restricted in the EU and allowed in the US.
| Property | Sulfur Dioxide | Triclosan |
|---|---|---|
| EU status | — | Restricted |
| US status | — | Allowed |
| Risk level | — | high |
| Banned in | — | — |
| Restricted 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) | European Union |
| Category | additive | endocrine disruptor |
| Where it hides | — | antibacterial soap, toothpaste, deodorant |
What is Sulfur Dioxide?
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.
What is Triclosan?
Triclosan is an antibacterial and antifungal agent.
Documented risks
Sulfur Dioxide: 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.
Triclosan: An endocrine disruptor linked to antibiotic resistance. Restricted in the EU and banned in US over-the-counter antibacterial soaps, but still allowed in some products.
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