E-Numbers and Asthma — Sulphites and Other Triggers

Sulphites (E220–E228) are the food additives most clearly linked to asthma: they can trigger wheezing, chest tightness and full asthma attacks in sensitive people — an estimated 5–10% of people with asthma react to them. They're one of the 14 major allergens that must be declared on UK and EU food labels.

Sulphites release sulphur dioxide gas, which sensitive airways react to. The highest exposures come from wine, cider and beer, dried fruit (especially apricots and raisins), fruit juices and squashes, frozen chips, and sausages and burgers. On labels, look for 'sulphites', 'sulphur dioxide' or E220–E228 — any concentration above 10mg/kg must be declared by law.

Benzoates (E210–E213) can also worsen symptoms in a smaller group of sensitive asthmatics, and tartrazine (E102) has historically been reported as a trigger, though the evidence is weaker than for sulphites. If you have asthma and suspect food triggers, discuss testing with your GP or asthma nurse rather than guessing — unnecessary avoidance makes eating harder without helping your asthma.

For a practical avoidance list, see our sulphite-free eating guide.

Sulphites — the main asthma trigger additives

Additive data sourced from Open Food Facts (ODbL licence) and the European Food Safety Authority (EFSA). This page is for general information and does not provide medical or dietary advice.