Sulfite intolerances are inflammatory reactions that occur mainly in reaction to certain foods containing the molecule in question. Sulfites are also used as a conservative and more and more people show intolerance to sulfites and develop symptoms similar to those of an allergy when they consume them. Sulfites are used in the food industry as a food additive (E220 to E228 series), but they are also found in many medicines.
If a person is intolerant to sulfites, inflammation appears in time with the exposure to the substance. This reaction can manifest itself as sneezing, runny nose (rhinorrhea), pruritus (itching), rash (hives appearances buttons) or possibly a stomach ache or asthma attack. This is also asthmatic symptoms that may be more severe.
The diagnosis of intolerance to sulfites may be made after skin testing ("skin prick test") to objectify this intolerance. It is usually an allergist who prescribes blood tests and who will himself conduct skin tests to make a diagnosis. These tests involve pricking the skin with a drop of suspected allergens and observing the reaction (or lack thereof). At present, the diagnosis of intolerance to sulfites is rarely made quickly.
There is no treatment for people who are intolerant to sulfites. The only option is to pay attention to and avoid all food and all materials likely to contain them.
Prevention of intolerance to sulfites consists of paying attention to and avoiding all food and all materials likely to contain sulfites. All additives between E220 and E228 are sulfites. They can also be found in some wines, beers, in cereals and biscuits, sausages, condiments (ketchup, mustard, spices ...) and some starches (chips, beet, rice. Make you intolerance known to your doctor, as some medications contain sulfites.