Preservative Free Description of SNP SUOX (sulfite oxidase): This gene product helps to detoxify sulfites in the body. Sulfites are generated as a natural byproduct of the methylation cycle as well as ingested from foods we eat. Sulfites are sulfur based preservatives that are used to prevent or reduce discoloration of light-colored fruits and vegetables, prevent black spots on shrimp and lobster, inhibit the growth of microorganisms in fermented foods such as wine, condition dough, and maintain the stability and potency of certain medications. Sulfites can also be used to bleach food starches, to prevent rust and scale in boiler water that is used to steam food, and even in the production of cellophane for food packaging. The Food and Drug Administration estimates that one out of a hundred people is sulfite-sensitive, and five percent of those also suffer from asthma. A person can develop sulfite sensitivity at any point in life. Because many reactions have been reported, the FDA requires the presence of sulfites in processed foods to be declared on the label. Scientists have not pinpointed the smallest concentration of sulfites needed to trigger a reaction in a sulfite-sensitive person. Difficulty in breathing is the most common symptom reported by sulfite-sensitive people. Sulfites give off the gas sulfur dioxide, which can cause irritation in the lungs, and cause a severe asthma attack for those who suffer from asthma. Responses in the sulfite-sensitive person can vary. Sulfites can cause chest tightness, nausea, hives and in rare cases more severe allergic reactions. Mutations in SUOX may be a risk factor for certain types of cancer, including leukemia.