In plain words
It is a gas that protects food against spoilage and browning. You will most often find it in wine, dried fruit, fruit juices and some potato products.
Where you find it: wine, dried fruit, fruit juices, potato products
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E220CautionSulphur dioxide
Group: Preservatives
Harm level3 of 5In moderation
Our recommendation
Limit it; people with asthma or sulphite sensitivity should check allergen labelling and avoid it.
Possible risks and effects
- In people with asthma it can trigger airway narrowing and breathlessness.
- Sensitive people may react with headache, hives or digestive upset.
- Destroys vitamin B1 (thiamine) in food.
For experts
Sulphur dioxide (SO2) acts as an antimicrobial and antioxidant and inhibits enzymatic and non-enzymatic browning; it is traditionally hard to replace in winemaking. EFSA re-evaluated sulphites (E220–E228) in 2022 and, owing to toxicity data gaps, could not confirm an ADI; it did not rule out a safety concern for high consumers. In the EU, sulphites above 10 mg/kg or 10 mg/l (as SO2) must be labelled as an allergen.
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E211Sodium benzoateE249Potassium nitriteE250Sodium nitriteE210Benzoic acidE223Sodium metabisulphiteE224Potassium metabisulphiteE251Sodium nitrateE252Potassium nitrateThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.