Sulfites (also known today as sulfur dioxide (E220) , or initialed as E221 – up to E228) are substances used as preservatives.
The risk of coming into contact with sulfites is especially high if certain foods are consumed such as: wine and alcoholic beverages, baked goods (bread, cookies, crackers), dried fruits, jams, jellies, syrups, fruit juices, fish, shellfish, shellfish, sausages, canned foods, potatoes and potato products (frozen chips, mashed potatoes, chips), canned tomatoes, candies, and packaged snacks.
Method of collection: SALIVA
In healthy individuals, at the doses commonly used in the food industry, sulfur dioxide is considered a safe additive. Despite this safety of use, sulfur dioxide and sulphites can be poorly tolerated by people hypersensitive to sulphites.
The test helps to identify predisposed subjects for whom even modest quantities can trigger reactions of low tolerability to these substances, for example bronchospasm and other allergic reactions.
The test is for those with otherwise unwarranted symptomatology and, in general, for anyone wishing to understand whether they may develop hypersensitivity reactions due to sulfite consumption.
It is also important to identify those who are sensitive to sulfites in case of the need for prolonged corticosteroid therapy, as these drugs increase precisely the sensitivity to these substances.