sulphite

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sulphite

any salt or ester of sulphurous acid, containing the ions SO32-- or HSO3-- (hydrogen sulphite) or the groups --SO3 or --HSO3. The salts are usually soluble crystalline compounds
References in periodicals archive ?
Scientific data on sulfites and what happens to them inside the body are limited.
Sensitivity to sulfites is uncommon; research indicates only 1 percent of the non-asthmatic population is sulfite sensitive, though 5 percent of asthmatics react to sulfites.
5 - 1200 ppm), the MaxSignal Sulfite Assay Kit delivers highly reproducible, accurate, cost-effective and easy sulfite analysis for your most demanding needs.
While the concentration of the different forms of sulfites may be steady, it does not mean there are equal amounts of the compounds in solution; the acidity or pH of the water has a huge affect on their concentration.
Sulfites are not currently thought to be carcinogenic or mutagenic.
It may have naturally occurring sulfites (some can be a byproduct of fermentation), but the total level must be less than 20 parts per million.
However, sulfites have been associated with adverse allergic and asthmatic reactions experienced by sulfite-hypersensitive individuals.
Current USDA rules allow wines containing fewer than 10 parts per million (ppm) of sulfites and made from organic grapes to carry the "certified organic" label.
Sulfites are common additives in virtually all wines--red and white, including many organic wines.
In America, wines with added sulfites cannot display the "USDA organic" label, even when the grapes are 100 percent organic.
By law, every bottle of wine sold in the United States must carry those two unsettling words, contains sulfites.
CSPI's efforts have been critical to getting killer sulfites banned from salads; obtaining clear nutrition labels on packaged foods; persuading companies to remove cholesterol-raising tropical oils from many products; eliminating scores of deceptive advertisements; pressuring companies to offer healthier foods in supermarkets; revealing the calories, saturated fat, and sodium, in popular restaurant foods; and reducing levels of germs in meat and poultry.