What is E220?
Complete guide to understanding E220 (Sulfur Dioxide) in your food
The Quick Answer
E220 is sulfur dioxide (SO₂)—a colorless, pungent-smelling gas used as a preservative and antioxidant in wines, dried fruits, fruit juices, and other products to prevent spoilage and browning.
It has been used for centuries in winemaking and was historically used in ancient Egypt and Rome.
CRITICAL UPDATE: EFSA’s 2022 re-evaluation identified safety concerns for high consumers. Estimated intakes for high consumers potentially exceed safe levels by 12.5% (children) to 60% (adults). The additive can trigger asthma attacks, respiratory problems, and allergic-like reactions in sensitive individuals (5-10% of chronic asthmatics). Regulatory authorities continue to permit E220 but have warned of health risks at high consumption levels, with incomplete toxicological data remaining a concern.
📌 Quick Facts
- Category: Synthetic preservative and antioxidant
- Chemical Formula: SO₂ (sulfur dioxide)
- Form: Colorless gas with pungent, irritating odor
- Production: Burning elemental sulfur or sulfide ores; also produced naturally during fermentation
- Found in: Wine, beer, dried fruits, fruit juices, potato products, pickles, soft drinks, processed meats
- Safety Status: FDA approved; EU approved; EFSA 2022 WARNING: Safety concern for high consumers
- Main Concerns: Asthma/respiratory triggers (5-10% chronic asthmatics); allergic-like reactions; potential neurological effects at high doses
- Populations at Risk: Chronic asthmatics; children; high consumers of processed foods; sulfite-sensitive individuals
What Exactly Is It?
E220 is sulfur dioxide (SO₂)—a colorless, toxic, pungent-smelling gas produced by burning elemental sulfur or sulfide ores.
Chemical formula: SO₂; molecular weight 64.06.
E220 appears as a gas at room temperature but can be liquefied under pressure for industrial use. When added to food, it dissolves in the aqueous phase and forms reactive species (bisulfite, sulfite ions) depending on pH.
Production: Food-grade E220 is manufactured by burning sulfur or sulfide-containing ores in air, producing SO₂ gas that is then liquefied under pressure for controlled use in food production. E220 is also produced naturally during fermentation (yeast produces small amounts of SO₂).
Mechanism: SO₂ functions as a preservative by inhibiting growth of bacteria, molds, and yeasts. It also functions as an antioxidant by binding to oxygen and preventing enzymatic browning. The reactive bisulfite and sulfite species (formed from SO₂ in aqueous solutions) are responsible for preservative and antioxidant properties.
When ingested, E220/sulfites are broken down in the liver into harmless sulfates and excreted through urine.
Where You’ll Find It
E220 is widely used in foods and beverages:
• Wine (primary use; 20-200 mg/L typically added)
• Beer (maximum 25 mg/kg)
• Dried fruits (apricots, raisins, figs, dates)
• Fruit juices
• Soft drinks and beverages
• Potato products (flakes, chips, powdered purees)
• Fresh-cut potatoes (prevent browning)
• Pickles and sauces
• Seafood (shrimp, crabs)
• Processed meats
• Instant foods and powders
• Vinegar
• Some mustards and seasonings
E220 is among the most widely used preservatives globally. EFSA studies show adults consuming a Western diet consume up to 2.6× the acceptable daily intake, while children consume up to 12× the ADI.
Finding: “Dietary intakes of sulfites could be a safety concern for high consumers of foodstuffs that contain the additives”.
Margin of Exposure (MOE) Analysis: EFSA calculated MOE values below 80 for high consumers in all population groups except adolescents. MOE values below 80 mean estimated intakes potentially exceed safe levels:
• Children (3-10 years): intake up to 12.5% above safe levels
• Adults: intake up to 60% above safe levels
• Adolescents: MOE acceptable (above 80)
Unresolved Data Gaps: EFSA noted “limited data available” and “gaps in toxicity data” preventing confirmation of certain adverse effects. CNS (central nervous system) effects from animal studies warrant further investigation.
Regulatory Response: Authorities continue to permit E220 but have issued warnings about high consumption levels. Maximum limits remain unchanged pending additional research.
Is It Safe?
E220 is approved for food use in EU and USA, BUT the 2022 EFSA re-evaluation identified safety concerns for high consumers. Safety varies significantly depending on consumption level and individual sensitivity.
Current ADI (Acceptable Daily Intake): 0.7 mg/kg body weight per day (set by EFSA in earlier assessment).
However, EFSA’s 2022 re-evaluation concluded that high consumers potentially exceed this ADI, with margin of exposure below the safe threshold (80) for children and adults.
• Proven respiratory triggers: 5-10% of chronic asthmatics experience bronchial constriction and respiratory distress from sulfites
• Allergic-like reactions documented: Anaphylactic shock, urticaria (hives), angioedema, rhinitis reported in sensitive individuals
• Potential CNS effects: Animal studies show indications of central nervous system effects; human data limited
• High-consumption risk: EFSA found high consumers’ intakes potentially 12.5-60% above safe levels
• Vulnerable populations: Children 3-10 years old; chronic asthmatics; sulfite-sensitive individuals at elevated risk
• Data gaps acknowledged: EFSA explicitly noted “limited data” and inability to confirm extent of adverse effects
• Widespread exposure: Adults consume up to 2.6× ADI; children up to 12× ADI in typical Western diet
This is notably different from previously reviewed additives. E220 has DOCUMENTED adverse health effects in sensitive populations and potential safety concerns for high consumers, with regulatory warning issued in 2022.
What Are The Health Concerns?
E220 has documented health concerns, particularly for sensitive individuals and high consumers:
Respiratory reactions (proven): 5-10% of chronic asthma patients experience bronchial constriction, wheezing, and respiratory distress when exposed to sulfites. This is not theoretical—it’s documented clinical phenomenon.
Allergic-like reactions (proven): Non-IgE mediated pseudo-allergic reactions including urticaria (hives), angioedema (swelling), anaphylactic shock, rhinitis (sneezing), and nasal congestion documented in sensitive individuals. One death in Canada linked to sulfite reaction led to restaurant bans on sulfite additives.
Neurological effects (animal evidence, incomplete human data): Animal studies show indications of central nervous system effects (delayed nerve responses, behavioral changes) at high doses. EFSA specifically flagged this for further investigation due to knowledge gaps. Human data is limited.
Gastrointestinal effects (emerging evidence): Some researchers suspect chronic inflammatory bowel diseases may be causally related to sulfite consumption, potentially through sulfur-reducing bacteria (Desulfovibrio) proliferation in the intestine. This remains speculative; causation not established.
High-consumer safety concern (EFSA 2022): Estimated intakes for high consumers of processed foods exceed safe levels by 12.5% (children) to 60% (adults), below the margin of exposure safety threshold.
Vitamin B1 destruction: Sulfur dioxide destroys thiamine (vitamin B1), potentially reducing nutritional value of foods.
Individual sensitivity variation: Sulfite sensitivity varies dramatically between individuals. Sensitive individuals may react at doses <2 mg/kg that would be safe for non-sensitive individuals.
Regulatory Status & Controversy
E220 remains approved in EU and USA despite 2022 EFSA warnings. This reflects regulatory conservatism (revoking widely-used additives is difficult) rather than safety confidence.
Key regulatory developments:
• 2022 EFSA Re-evaluation: Identified safety concerns for high consumers; flagged data gaps; recommended continued monitoring but did not recommend prohibition.
• Labeling Requirements: EU requires label disclosure of “sulfites” if content >10 mg/kg or 10 mg/L. US requires disclosure but with lower threshold.
• Organic and “Preservative-Free” Variations: Organic wine standards permit limited SO₂ (100-150 mg/L depending on wine type and region), though naturally occurring SO₂ from fermentation also counts.
• Germany’s Cautionary Stance: German Federal Institute for Risk Assessment (BfR) agrees with EFSA concerns and emphasizes need for improved data and consumer protection.
• No ADI Increase Despite Approval: Current ADI remains 0.7 mg/kg, unchanged from earlier assessment, despite 2022 re-evaluation.
Who Should Avoid E220?
Specific populations at elevated risk:
• Chronic asthmatics: 5-10% experience bronchial reactions to sulfites; recommend strict avoidance
• Known sulfite-sensitive individuals: Those with documented reactions should avoid sulfite-containing products
• Children (ages 3-10): Estimated intakes exceed safe levels by up to 12.5%; minimize exposure recommended
• High consumers of processed foods: Those consuming large amounts of dried fruits, wines, processed meats, and potato products should reduce intake
• Individuals with unknown sulfite sensitivity: If respiratory symptoms (wheezing, shortness of breath) occur after consuming wine, dried fruits, or processed foods, sulfite sensitivity may be present
Natural Alternatives
Want to avoid E220?
Alternatives include:
• Ascorbic acid (E300/Vitamin C): Natural antioxidant alternative; less effective as preservative but works well for browning prevention
• Benzoic acid (E210): Synthetic alternative preservative (though also controversial)
• Sorbic acid (E200): Synthetic alternative preservative
• Rosemary extract: Natural antioxidant alternative
• Salt-based preservation: Traditional method; used in cured meats, pickles
• Refrigeration/Freezing: Alternative preservation methods reducing additive need
• Consume fresh products quickly: Accept shorter shelf-life without preservation
The Bottom Line
E220 (Sulfur Dioxide) is a preservative approved for food use in EU and USA, but carries DOCUMENTED HEALTH RISKS for sensitive individuals and potential safety concerns for high consumers, according to EFSA’s 2022 re-evaluation. Unlike the safe additives previously reviewed, E220 has proven adverse effects in 5-10% of chronic asthmatics and potential neurological effects requiring further investigation.
EFSA 2022 Safety Warning (Not Reassurance): EFSA explicitly concluded that sulfite intakes for high consumers “could be a safety concern,” with margin of exposure below safe thresholds for children and adults. This is unambiguous warning language.
Proven Respiratory Triggers: 5-10% of chronic asthma patients experience bronchial constriction and respiratory distress. This is not theoretical—it’s documented clinical phenomenon.
Documented Allergic-Like Reactions: Anaphylactic shock, urticaria (hives), angioedema, rhinitis reported. One death in Canada led to sulfite bans in restaurants.
High Consumer Exposure Reality: Adults in Western diet consume up to 2.6× ADI; children up to 12× ADI. High consumers’ intakes exceed safe levels by 12.5-60% according to EFSA calculations.
Data Gaps Remain: EFSA explicitly noted “limited data available” on certain adverse effects and flagged CNS effects for further investigation.
Vulnerable Populations Identified: Children ages 3-10 years old; chronic asthmatics; sulfite-sensitive individuals are at elevated risk.
Regulatory Status vs. Safety Confidence: Continued approval reflects regulatory conservatism (difficulty removing widely-used additives) rather than positive safety assessment. 2022 re-evaluation did not recommend prohibition but issued warnings.
Recommendation: E220 differs fundamentally from previously reviewed additives—it has documented health effects in sensitive populations and potential safety concerns for high consumers. Those with asthma or sulfite sensitivity should strictly avoid. All consumers, particularly children and high-consumption individuals, should minimize E220 exposure. Read labels carefully for sulfite content (>10 mg/kg EU threshold; labeled as “sulfites” on ingredient lists). Consider limiting dried fruits, processed foods, and wines—primary E220 sources. Natural alternatives (ascorbic acid, rosemary extract) are available for food producers. This is an additive warranting caution, unlike safer alternatives presented earlier.