Sulfur dioxide in food
Long-term excessive intake of sulfur dioxide is likely to cause respiratory diseases.
Many countries and regions in the world have clear regulations on the use of sulfur dioxide. The international Joint Expert Committee on Food Additives sets the daily allowable intake of sulfur dioxide at 0-0.7mg bW.
Relevant standards and regulations in China clearly stipulate that sulfur dioxide is used in surface treated fresh fruits, dried fruits, preserved fruits, dried vegetables, pickled vegetables, and candies, biscuits, sugar, sweet wines, fruit wines, beer and other foods. It also requires that any sulfur dioxide used in food products be identified on the food label.
If sulfur dioxide is used reasonably within the standard limits, it will not cause harm to human health. A small amount of sulfur dioxide enters the body and eventually produces sulfate, which can be excreted by urine after normal detoxification without toxic effects. But some vendors for the sake of product beauty, excessive use of sulfur dioxide, resulting in sulfur dioxide exceeding the standard. Long-term ultra-limited exposure to sulfur dioxide may lead to respiratory diseases and multiple tissue damage, causing harm to the human body.
Want to avoid to eat the food that sulfur dioxide exceeds bid, consumer should choose and buy food with correct state of mind, do not go after the appearance of food excessively, if colour and lustre is too bright daylily, snow-white tremella. Also, read food labels carefully to see if sulfur dioxide has been added to the food.