Sorbic acid and sodium sulfite in immune cell tests
What it found
In lab tests on human immune cells, sorbic acid and sodium sulfite both dampened the cells' activated response, in a dose-dependent way.
What they found
Animal and lab studies
Immune cell response
Sorbic acid and sodium sulfite both reduced the activated Th1-type immune response in human immune cells grown in the lab.
Dose-dependent effect
The suppression got stronger as the dose went up. The effect was seen at 1 mM sodium sulfite and 50 mM sorbic acid.
Tryptophan breakdown
Interferon-gamma normally triggers an enzyme that breaks down tryptophan. Both preservatives suppressed this biochemical change in the lab cells.
Neopterin production
Interferon-gamma normally leads to more neopterin being made. Both preservatives suppressed this change too.
What the authors conclude
“Data demonstrate a suppressive influence of sodium sulfite and sorbic acid on the activated Th1-type immune response.”
Also in their conclusions
- They report that sodium sulfite and sorbic acid suppress the activated Th1-type immune response.
- Their data demonstrate a suppressive influence of these preservatives on this part of the immune response.
How it was done
Antioxidant preservatives are used to keep many processed foods and drinks fresh, nutritious, tasty and fit to eat, and the authors wanted to see what these two preservatives do to human immune cells.
They took immune cells from the blood of healthy donors and stimulated them in the lab with a substance that makes T-cells multiply and produce interferon-gamma. They then exposed the cells to sodium sulfite (E221) and sorbic acid (E200).
What it can’t tell you
- We summarised it from the abstract only.
- These are lab tests on cells taken from blood, not studies in living people.
- They can't show whether eating foods with these preservatives affects the immune system in the body.
Who paid
- Authors work at
- Innsbruck Medical University, Austria
The paper
- Title
- Food preservatives sodium sulfite and sorbic acid suppress mitogen-stimulated peripheral blood mononuclear cells
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Winkler C, Frick B, Schroecksnadel K, Schennach H, Fuchs D (2006). Food preservatives sodium sulfite and sorbic acid suppress mitogen-stimulated peripheral blood mononuclear cells. Food and chemical toxicology. doi:10.1016/j.fct.2006.06.019PubMed 16904801DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error