Allergy diet - sulphite low

Aim

To provide a diet that excludes foods high in sulphur dioxide and other sulphites.

Characteristics

Avoids the following additives: sulphites (220–25, 228).

Indications

Sulphite intolerance.

Nutritional adequacy

Nutritionally adequate.

Precautions

It is not possible to provide a full list of all permitted commercial products; the following are general guidelines only. Ingredient lists of processed foods must be carefully and regularly scrutinised. Potatoes purchased peeled (or in commercial products such as dried mixes) and dried fruits typically have added sulphite preservatives used to prevent discolouration.

Paediatrics

Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

	Allowed	Not allowed
Hot main dishes	All plain cooked meat, poultry, fish, eggs and legumes	Processed meats (e.g. ham, silverside, bacon, sausages) Meat pies Dishes made with dried fruit or wine
Sauces, gravies	All others	Chutneys and pickles
Starchy vegetables / pasta / rice	Plain fresh potato All pasta and rice	Any potato purchased pre-peeled (e.g. frozen French fries)
Vegetables	All – fresh, canned and frozen	-
Soups	All	-
Sandwiches	Sandwiches using allowed ingredients	Processed meats (e.g. ham, silverside, chicken roll) Mayonnaise
Salads, dressings	All other salad ingredients (e.g. oil and lemon juice dressing)	Processed meats (e.g. ham, silverside, chicken roll) Potato salad Mayonnaise, malt and wine vinegars
Breads, cereals	Breads labelled preservative free. Confirm vinegar as an ingredient is sulphite free. Bread crumbs Rice cakes Most plain breakfast cereals without added fruit, eg rolled oats, Weet-Bix™, Corn Flakes®, Rice Bubbles®	Cereals with added fruit – check label
Spreads	Butter, margarine Honey, Vegemite™, jam, marmalade, peanut butter	-
Hot breakfast choices	All others	Sausages, bacon
Fruit	All fresh fruit and most canned fruits	Dried fruit, prunes and commercial fresh fruit salads – check label
Yoghurt	All yoghurts	-
Desserts	Milk-based desserts (e.g. custards, creamy rice), plain puddings, ice cream, cheesecake	Jelly, toppings, fruit cake Desserts made with gelatine (e.g. flummery)
Milk and cheese	All plain milk All cheese	-
Beverages	Tea, coffee Only tetra-pack juices or those without preservatives	Juice with non-permitted sulphites added Cordial and soft drinks
Biscuits	All	-
Miscellaneous	100% white vinegar created from molassess via microbial fermentation Gelatine - if heated / cooked	All other vinegar Fruit toppings and syrups, desiccated coconut Gelatine - uncooked

References

1. Food Intolerance Network. Sulphites (220–228).
2. Food Standards Australia New Zealand. Choosing the right stuff: the official shoppers’ guide to food additives and labels, kilojoules and fat content. Sydney: Murdoch Books; 2007.
3. Food Standards Australia New Zealand. Benzoates, sulphites and sorbates in the food supply: report of the 21st Australian total diet study. 2005.
4. Simon RA. Update on sulfite sensitivity. Allergy. 1998;53 Suppl 46:78-9.
5. Swain, Anne; Soutter, Velencia; Loblay, Robert (2013). RPAH Elimination Diet Handbook with Food & Shopping Guide (PDF). ISBN 9780980616408.

Change log

July 2019

Section updated	Change
Specific menu planning guidelines - Breads/cereals	In Allowed, added after Breads labelled preservative free. Confirm vinegar, as an ingredient, is sulphite free
	In Allowed, added Bread crumbs
Specific menu planning guidelines - Miscellaneous	In Allowed, added 100% white vinegar created from molassess via microbial fermentation, Gelatine - if heated/cooked
	In Not Allowed, added All other vinegar,  Gelatine - uncooked
References	Added Swain, Anne; Soutter, Valencia; Loblay Robert (2013). "RPAH Elimination Diet Handbook with Food & Shopping Guide" (PDF). ISBN 9780980616408