Szulfitérzékenység

Szulfitérzékenység, often referred to as sulfite sensitivity, is a condition where individuals experience adverse reactions to sulfites. Sulfites are a group of sulfur-based compounds, such as sulfur dioxide, sodium sulfite, and potassium bisulfite, that are commonly used as preservatives in food and beverages. They help prevent spoilage and maintain the color and flavor of many products.

The symptoms of szulfitérzékenység can vary in severity and type, often appearing within minutes to a few hours after consuming sulfite-containing items. Common reactions include hives, itching, swelling, digestive issues like diarrhea or abdominal pain, and respiratory problems such as wheezing or shortness of breath. In more severe cases, anaphylaxis, a life-threatening allergic reaction, can occur, although this is rare.

The most prevalent and often severe reactions are seen in individuals with asthma, who may be more prone to sulfite-induced bronchoconstriction. The exact mechanism behind sulfite sensitivity is not fully understood, but it is believed to involve a non-allergic reaction to the sulfite compounds themselves, potentially affecting the respiratory system or triggering other physiological responses.

Diagnosis typically involves a thorough medical history and, in some cases, supervised challenge tests under medical supervision. The primary management strategy for szulfitérzékenység is the avoidance of foods and beverages containing sulfites. Reading food labels carefully is crucial, as sulfites are legally required to be declared when present above certain levels. Common sources include dried fruits, wine, beer, processed meats, baked goods, and some condiments.