Condition
Sulfite Sensitivity
Sulfite sensitivity is an adverse reaction to sulfites, preservatives common in wine and dried fruit, and it can involve trouble breaking them down with an enzyme called sulfite oxidase. Molybdenum, a mineral that enzyme relies on, has the clearest research: studies found sulfite oxidase activity went up, and the evidence is moderate. That result covers about 180 people and tracks the enzyme itself, so it says little yet about whether symptoms eased.
- Updated
- How we grade
- Supplements studied
- 1
- Graded outcomes
- 2
Evidence by supplement
- Strong
- Moderate
- Limited
- Very limited
| Grade | Outcome | Effect | Size | Studies | People | Studies list |
|---|---|---|---|---|---|---|
| Sulfite Oxidase Activity Moderate Increase | Improves (the measure goes up) | Moderate effect | 180 people | |||
| Sulfite Reaction Symptoms Moderate Decrease | Improves (the measure goes down) | Moderate effect | 120 people |
Key findings
- Sulfite Oxidase ActivityImproves (the measure goes up)
- Sulfite Reaction SymptomsImproves (the measure goes down)