Sulphites (or sulfites as they are known in most other countries) are different from other allergens as they are inorganic salts with preservative properties rather than food proteins.

This is not usually a classic IgE allergy as the symptoms are usually either from contact in the form of rashes or exacerbating asthma symptoms, so are classed as a sensitivity or intolerance.

Sufferers may find that they are able to tolerate a low sulphite diet rather than avoiding completely.

High levels of sulphites are found in wine, E numbers, pickled vegetables, vinegars and dried fruit, but are also found in many processed and fresh foods. You can see the full list below.

You can read more about sulphite intolerance on the dedicated Food Intolerance Page.

There is no information on syndromes associated with sulphite allergy.

Sulphites are found in dried foods, so are associated with apricots, cherries, dates, figs and grapes. They are also found in many pickled foods, so can be associated with beetroot, cabbage, cucumbers, courgettes (zucchini), onions, peppers, eggs and fish.

Other processed food like lemon or lime juice, fish sauces, corn syrups, processed potato products, cheeses, wasabi, avocado or guacamole dips.

Fresh foods in any of these categories are OK to be eaten by those with a sulphite intolerance.

Lower levels of sulphites can be found in fresh foods like maple syrup, asparagus, cassava, durian fruit, lettuce, tomato, soya, eggs, onions, leeks, chives and fresh fish. If your food intolerance is severe you may also want to reduce these foods in your diet.

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