What Are Sulphites?

Sulphites are chemical compounds containing sulphur that have been used for centuries to preserve food and drink. You’ll find them listed on UK food labels as E220 through E228 – with sulphur dioxide (E220) and sodium metabisulphite (E223) being the most common. They work by preventing bacterial growth, stopping browning, and maintaining colour in everything from dried fruit to wine.

Under UK food law, sulphites are one of the 14 major allergens that must be declared on food packaging and in restaurants. This legal protection exists because a significant number of people experience adverse reactions – particularly those with asthma. The declaration requirement applies when sulphite levels exceed 10 milligrams per kilogram or litre.

Interestingly, sulphites also occur naturally. Wine, beer, and fermented foods produce small amounts during fermentation, which is why even “no added sulphites” products may still contain traces.

How Sulphite Sensitivity Works: The Gas Mechanism

Here’s something that surprises most people: sulphite sensitivity isn’t a true allergy in the classical sense. Most food allergies involve your immune system producing antibodies (called IgE) that trigger histamine release. Sulphite sensitivity works through an entirely different mechanism – one that explains why reactions are so fast and primarily affect breathing.

This mechanism explains several things that puzzle people about their sulphite reactions. First, why symptoms appear so quickly – often within 5-15 minutes. The gas doesn’t need to be digested and absorbed; it travels directly to the airways. Second, why symptoms are predominantly respiratory rather than skin-based. And third, why standard allergy tests often come back negative – there’s no IgE antibody to detect.

Wine and beer tend to trigger the strongest reactions because they’re consumed as liquids. The sulphites rapidly meet stomach acid and release gas before the liquid has time to be buffered. Solid foods with the same sulphite content may cause milder reactions because they’re digested more slowly.

True sulphite allergy (IgE-mediated) does exist but is extremely rare. When it occurs, it can cause severe reactions including anaphylaxis. However, the vast majority of people who react to sulphites have sensitivity rather than true allergy – which doesn’t make their symptoms any less real or any less legally protected.

Symptoms of Sulphite Sensitivity

Because sulphite sensitivity primarily works through the respiratory system, symptoms tend to focus on breathing. However, the severity can range from mild discomfort to life-threatening reactions.

Mild to Moderate Symptoms

• Wheezing and shortness of breath – the most common symptom
• Coughing – often persistent and dry
• Chest tightness – similar to asthma symptoms
• Nasal congestion or runny nose
• Flushing – redness of the face, neck, or chest
• Headache – particularly after wine consumption
• Hives or skin rash – less common than respiratory symptoms

Severe Symptoms (Medical Emergency)

• Severe asthma attack – not responding to reliever inhaler
• Difficulty speaking or breathing
• Blue tinge to lips or fingernails
• Anaphylaxis – rare but possible, especially in those with true sulphite allergy

One important note: sulphite reactions are often dose-dependent. A small amount might cause mild symptoms, while a larger exposure causes more severe effects. This is different from many food allergies where even trace amounts can trigger full reactions.

Who’s Most at Risk?

While anyone can develop sulphite sensitivity, certain groups are significantly more vulnerable:

Asthmatics: The connection between asthma and sulphite sensitivity is well-established. Studies suggest that 3-10% of asthmatics react to sulphites, with steroid-dependent asthmatics at higher risk. If you have asthma and notice it worsens after wine, dried fruit, or preserved foods, sulphites may be the culprit.

Children with chronic asthma may experience more severe reactions. People with aspirin-sensitive asthma often have overlapping sulphite sensitivity. And those with chronic urticaria (recurring hives) sometimes find sulphites trigger flare-ups.

Where Sulphites Hide: The Complete Guide

Knowing where sulphites hide is essential for managing your sensitivity. Some sources are obvious; others catch people off guard.

Obvious Sources (Most People Know These)

• Wine – especially white and sweet wines
• Beer and cider – preservative in many brands
• Dried fruit – apricots, raisins, sultanas, dates
• Fruit juices – especially bottled lemon and lime juice

Hidden Sources (Often Overlooked)

• Stock cubes and gravy granules – a major hidden source
• Pre-prepared potatoes – frozen chips, roast potatoes, and mashed potato products
• Prawns and shellfish – treated with sulphites immediately after catching
• Condiments – ketchup, mustard, horseradish sauce, pickles
• Guacamole and prepared avocado products – prevents browning
• Processed meats – some sausages, bacon, and burger patties
• Tinned coconut milk – often preserved with sulphites
• Jam and marmalade – some brands use sulphite preservatives
• Salad dressings – particularly those with wine vinegar
• Maraschino cherries – heavily treated for colour preservation

Reading Labels: What to Look For

On UK food labels, look for: “sulphur dioxide,” “sulphites,” “sulphating agents,” or E-numbers E220 through E228. These include sodium sulphite (E221), sodium bisulphite (E222), sodium metabisulphite (E223), potassium metabisulphite (E224), and several others. Under allergen labelling rules, sulphites must be emphasised in bold or capitals in the ingredients list.

When eating out, ask specifically: “Does this dish contain sulphites? That includes any wine in sauces, stock cubes, dried fruit, or preserved potatoes.” Being specific helps – staff may not immediately connect “sulphites” with the stock cube in the gravy.

Do EpiPens Contain Sulphites?

Here’s a question that concerns many people with sulphite sensitivity: EpiPens and other adrenaline auto-injectors actually contain sodium metabisulphite (E223) as a preservative. The amount is small – approximately 0.5mg per dose – but it’s enough to worry some people.

That said, if you have severe sulphite sensitivity, discuss this with your allergist. They can advise on your specific situation and ensure your emergency action plan accounts for this. Some people with sulphite sensitivity carry adrenaline specifically for severe asthma attacks triggered by sulphite exposure.

How Sulphite Sensitivity Is Diagnosed

Diagnosing sulphite sensitivity is tricky because standard allergy tests often come back negative. Remember the mechanism: this is typically a chemical sensitivity rather than an immune-mediated allergy, so there’s no IgE antibody for blood tests or skin prick tests to detect.

Diagnosis usually relies on:

• Detailed medical history – Your GP will ask about symptom patterns, timing, and suspected trigger foods
• Food diary – Recording everything you eat and drink, plus any symptoms, to identify patterns
• Elimination diet – Removing sulphite-containing foods under medical supervision, then reintroducing them
• Oral challenge test – The gold standard, conducted in hospital: small amounts of sulphite are given under medical supervision, with doses increased every 20-30 minutes while lung function is monitored

If your allergy test came back negative but you know you react to wine, dried fruit, or other sulphite-containing foods, your experience is still valid. A negative blood test doesn’t mean your symptoms aren’t real – it just means the mechanism is different from classical allergy. UK food law protects you regardless of whether you have “allergy” or “sensitivity.”

When Things Go Wrong: Your Legal Rights

Understanding sulphite sensitivity is one thing. But what happens when a restaurant, wine bar, or food business serves you something that triggers a reaction – without warning you first?

Under UK food law, businesses have a clear legal duty. Sulphites are one of the 14 major allergens that must be declared – whether on food packaging, on menus, or verbally when you ask. This applies to restaurants, cafés, wine bars, pubs, takeaways, and food manufacturers. The rules came from EU Food Information Regulations (retained after Brexit) and were strengthened by Natasha’s Law, which extended requirements to pre-packaged foods prepared on the premises.

When a business fails this duty and you suffer an allergic reaction as a result, that’s negligence. And negligence that causes harm creates a right to claim compensation.

When You Can Claim Compensation for a Sulphite Reaction

You may be able to claim compensation if you experienced a sulphite reaction because a business failed to warn you. Common situations include:

• Wine bar didn’t disclose sulphite levels – You asked about allergens, they said the wine was “fine,” and you had a severe asthma attack
• Restaurant used stock cubes or gravy containing sulphites – Menu said nothing, staff didn’t mention it when asked
• Pre-prepared foods without proper labelling – Salad bar, deli counter, or buffet items with hidden sulphites
• Pub served sulphite-containing food without declaration – Dried fruit in desserts, preserved potatoes, prawn dishes
• Takeaway failed to list sulphites in sauces or accompaniments – Particularly pickles, condiments, or prawn crackers
• Supermarket product mislabelled – Sulphites not highlighted in ingredients despite legal requirement

The key question is whether you told them about your sensitivity (or asked about allergens) and whether they failed to give you accurate information. Even if you didn’t specifically mention “sulphites,” if you asked about allergens and they failed to check or gave wrong information, they may be liable.

For a complete guide to making a claim, see our sulphite allergy compensation claims page.

Evidence You’ll Need

If you’re considering a claim, certain evidence strengthens your position significantly. The most helpful types include:

• Medical records – GP notes, hospital records, or ambulance reports documenting your reaction
• Proof of communication – Texts, emails, or online booking notes where you mentioned your sulphite sensitivity
• Receipts or payment records – Showing when and where you ate or drank
• Photos – Of the menu, the food/drink, or visible symptoms like rashes or swelling
• Witness statements – From anyone who was with you and heard what staff said

Don’t worry if you don’t have all of these. Many successful claims proceed with limited initial evidence – we can help gather what’s needed. For detailed guidance, see our complete guide to allergic reaction claims.

Compensation Amounts

Compensation for sulphite reactions varies depending on severity. For typical cases involving mild to moderate symptoms (wheezing, breathing difficulty, needing medical attention), settlements usually fall in the range of £1,500 to £3,500.

More severe reactions – hospitalisation, prolonged symptoms, or significant ongoing impact – can result in higher awards. Cases involving anaphylaxis or lasting respiratory complications may attract considerably more.

For a detailed breakdown of compensation brackets, see our sulphite allergy compensation claims page.

How to Make a Claim

Making a sulphite allergy claim is straightforward. Here’s what happens:

1. Free initial assessment – We review your situation (takes about 10 minutes)
2. Evidence gathering – We obtain medical records and any available documentation
3. Letter to the business – Formal notification of your claim
4. Negotiation – Most claims settle at this stage without court
5. Settlement – Compensation paid directly to you

Most sulphite allergy claims settle within 2-6 months, and 99% settle without going to court. We work on a No Win No Fee basis – you pay nothing unless we win your claim.

For a complete walkthrough, see our complete guide to allergic reaction claims.