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Sulphites

Sulphites
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Overall Sulphites is of moderate concern in food.

The overall ingredient concern is determined by using a weight of evidence evaluation of the known safety or hazards. In calculating an overall ingredient score multiple findings of low concern may lead to an overall moderate concern rating, or multiple moderate concerns may lead to a high concern rating. For more details read EWG's ingredient concern methodology.

Specific concerns for Sulphites

Concern
 
Level of Concern in Food
 
Source
Health Canada reports that sulfites may cause an anaphylactic reaction in people.
 
higher for people
with special conditions
Health Canada. 2005. Sulphites - One of the nine most common food products causing severe adverse reactions.
The European Union Scientific Committee on Food reports that this substance can cause gastrointestinal hyperplasia in animals.
 
moderate
Scientific Committee on Food. 1996. European Commission reports of the Scientific Committee on Food (35th Series). 35th Series, 23-27.
Health Canada reports that sulfites may cause allergy-like respiratory symptoms and hyperactivity in people.
 
lower for people
with special conditions
Health Canada. 2005. Sulphites - One of the nine most common food products causing severe adverse reactions.
The European Union Scientific Committee on Food reports that this substance can cause respiratory symptoms and hyper-reactivity in people.
 
lower
Scientific Committee on Food. 1996. European Commission reports of the Scientific Committee on Food (35th Series). 35th Series, 23-27.
The European Union Scientific Committee on Food reports that this substance can cause gastrointestinal irritation in people.
 
lower
Scientific Committee on Food. 1996. European Commission reports of the Scientific Committee on Food (35th Series). 35th Series, 23-27.
The European Union Scientific Committee on Food reports that this substance can cause gastrointestinal inflammation in animals.
 
lower
Scientific Committee on Food. 1996. European Commission reports of the Scientific Committee on Food (35th Series). 35th Series, 23-27.
 

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