Sulphur Dioxide in Food: Is It Bad for You?

If you’ve noticed sulphur dioxide on a food label, you may have wondered whether it’s safe or something you should avoid. For most people, the amounts found in food don’t seem to cause a problem. But some people are sensitive to it, and there are also questions around the possible effects of higher long-term intake. So, is sulphur dioxide in food actually bad for you? Let’s look at what the research says. What is sulphur dioxide in food, and why is it used? Sulphur dioxide, or SO₂, is a food additive also known as E220. In the US, you’ll usually see it spelt sulfur dioxide, but it’s the same thing. It is mainly used to help food last longer and stop it from changing colour. It can slow down the growth of bacteria and fungi and also works as an antioxidant, which means it helps protect food from changes caused by exposure to oxygen. Sulphur dioxide is also widely used in winemaking, where it helps protect the wine from spoilage and unwanted changes during production and storage. EFSA lists it as both a preservative and antioxidant and notes that it can be used to stop ongoing fermentation in wine. Is sulphur dioxide the same as sulphites? Not exactly, although the two are very close...