What are the hazards of sulfur dioxide to the human body?

Sulfur dioxide (chemical formula SO2) is a common, simple sulfur oxide. One of the main pollutants in the atmosphere. The gas erupts when a volcano erupts, and sulfur dioxide is also produced in many industrial processes. Since coal and oil usually contain sulfur, sulfur dioxide is formed when burned. When sulfur dioxide is dissolved in water, sulfurous acid is formed. If sulfurous acid is further oxidized under the condition of PM2.5, sulfuric acid (the main component of acid rain) will be quickly and efficiently generated. This is one of the reasons for concern about the environmental effects of using these fuels as an energy source.

So do you know what are the dangers of sulfur dioxide to the human body? Here's what you need:

Inhalation of small amounts of sulfur dioxide is harmful to the human body

If you inhale a small amount of sulfur dioxide gas every day, it will cause certain harm to the body, and in the long run, this situation may cause cancer. The World Health Organization stipulates that the amount of sulfur dioxide (specific body weight) inhaled per person per day should be controlled within 0.7mg (/kg), otherwise, the human body will be poisoned.

The harm of sulfur dioxide in food to the human body

Sulfur dioxide is widely available around the world, and there are more foods containing sulfur dioxide than many people think. In addition to sulfur dioxide itself, food production is more used in a variety of compounds that can produce sulfur dioxide, such as potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, and sodium hyposulfite.

There are 25 types of foods in the national standard that can use these additives that produce sulfur dioxide, such as dried vegetables and fruits, nuts, flour, vegetable juice, fruit juice, fruit wine and so on. Some foods are fumigated with sulfur, which also uses the effect of sulfur dioxide produced by the process, such as dried fruits, candied cold fruits, dried vegetables, fresh mushrooms and so on. Some sulfur dioxide attaches to the food during fumigation. In addition, there are some plants that produce a certain amount of sulfur dioxide during growth and metabolism.

For sulfur dioxide, why is the country allowed to use it? Because it has undergone strict toxicological tests, within the limited content range, there is no need to worry about it causing poisoning and endangering health. Sulfur dioxide enters the body to produce sulfites, and is oxidized by sulfite oxidase in tissue cells to sulfates, which are finally excreted by the urine after normal detoxification, so a small amount of sulfur dioxide entering the body can be considered safe and harmless.

The harm of sulfur dioxide in wine to the human body

For wine, sulfur dioxide plays a role in sterilization, antioxidant, antiseptic, in simple terms, wine is inseparable from sulfur dioxide. The European Union stipulates that the high content of sulfur dioxide in red wine is 160mg/l, and the standard for white wine and rosé wine is 210mg/l (according to the provisions of the national standard GB2760, the standard for imported wine in the mainland is 250mg/L, and the standard for dessert wine is 400mg/L).

The food we usually eat, the content of sulfur dioxide is much higher than that of wine. Unlike other foods, sulfur dioxide in wine can be removed mostly by "decanting".

The harm of sulfur dioxide in red wine to the human body

Whether red wine is harmful to the human body depends on the content. Excess sulfur dioxide can indeed irritate the body, cause physical damage, and may also induce hazards such as asthma and allergic diseases. Concerned about the harm of sulfur dioxide to the human body, various countries in the late 20th century made strict restrictions on the allowable use of sulfur dioxide in wine.

As long as the wine is produced according to the standard, there will generally be no problem.

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