Sulfur

University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program

is incorporated into protein structures in the body. Amino acids, methionine and cysteine contain sulfur which are essential for the enzyme . Some vitamins like thiamin and also contain sulfur which are important in regulating acidity in the body. Sulfur is a major mineral with no recommended intake or deficiencies when protein needs are met. Sulfur is mostly consumed as a part of dietary proteins and sulfur containing vitamins.

Sulfur’s Functional Role

Sulfur is the third most abundant mineral in our body after calcium and phosphorus.[1] Sulfur is incorporated into protein structures in the body such as keratin in hair and provides stabilization to these protein structures. One of it’s key roles is the synthesis of 3’-phosphoadenosine-5’phosphosulfate (PAPS)[2] which is used in the biosynthesis of compounds essential in chondroitin in bones and cartilage, heparin and insulin.[3] Additionally, sulfur is an important component of the antioxidant enzyme glutathione peroxidase. Excess cysteine and methionine are oxidized to sulfate and excreted in the urine or stored as .[4]

Dietary Reference Intakes for Sulfur

Sulfur is a major mineral with no recommended intake. Deficiencies are not found in those that meet protein requirements or in those with adequate consumption of sulfur-containing amino acids. Adverse effects were reported in individuals that ingest water sources with high levels of inorganic sulfur. Osmotic diarrhea may result and is of particular concern in infants. Animal studies showed that growth is stunted with inadequate sulfur intake from foods and beverages. Current data is insufficient to establish a Tolerable Upper Intake Level (UL).[5]

Dietary Sources of Sulfur

Dietary sources mainly come from sulfur-containing amino acids methionine and cysteine. Some vitamins like thiamin and biotin contain sulfur which are important in regulating acidity in the body. Sulfur can also be obtained from sulfur-containing foods such as garlic, onion and cruciferous vegetables.[6] Tap water also supplies sulfur but its concentration varies depending on location.[7] Dietary supplements such as chondroitin sulfate or glucosamine sulfate commonly used to aid bone and joint health also contain sulfur.[8]

 

Table 10.5 Sulfur Content in Various Foods

Food Serving Methionine (mg) Cystine (mg)
Turkey breast 1 breast 7102 2442
Brazil nuts 1 cup 1495 407
Canned tuna 1 cup 1259 456
Swiss Cheese, diced 1 cup 1035 383
Canned green peas 1 can 257 0.172
Egg, whole 1 large 189 136
Dried peaches 1 cup 139 46
Sweet potatoes 1 cup 134 43
Russet potatoes, baked 1 large potato (3” to 4-¼” diameter) 123 93
Whole-grain bread 1 slice 36 46
Broccoli ½ cup 34 24
Cauliflower ½ cup 16 13

Source: USDA Standard Reference Legacy Nutrient Search

Learning Activities

Technology Note: The second edition of the Human Nutrition Open Educational Resource (OER) textbook features interactive learning activities.  These activities are available in the web-based textbook and not available in the downloadable versions (EPUB, Digital PDF, Print_PDF, or Open Document).

Learning activities may be used across various mobile devices, however, for the best user experience it is strongly recommended that users complete these activities using a desktop or laptop computer and in Google Chrome.

 

 

  1. Nimni, M. E., Han, B., & Cordoba, F. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4,24. https://doi.org/10.1186/1743-7075-4-24. ↵
  2. Weiss, M., Steiner, D. F., & Philipson, L. H. (2000). Insulin biosynthesis, secretion, structure, and structure-activity relationships. In K. R. Feingold (Eds.) et. al., Endotext. MDText.com, Inc. ↵
  3. Weiss, M., Steiner, D. F., & Philipson, L. H. (2000). Insulin biosynthesis, secretion, structure, and structure-activity relationships. In K. R. Feingold (Eds.) et. al., Endotext. MDText.com, Inc. ↵
  4. Nimni, M. E., Han, B., & Cordoba, F. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4,24. https://doi.org/10.1186/1743-7075-4-24. ↵
  5. Institute of Medicine. (2006). Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. https://doi.org/10.17226/11537. ↵
  6. Institute of Medicine. (2006). Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. https://doi.org/10.17226/11537. ↵
  7. Doleman, J. F., Grisar, K., Van Liedekerke, L., Saha, S., Roe, M., Tapp, H. S., & Mithen, R. F. (2017). The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake. Food Chemistry, 234, 38–45. https://doi.org/10.1016/j.foodchem.2017.04.098. ↵
  8. Nimni, M. E., Han, B., & Cordoba, F. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4,24. https://doi.org/10.1186/1743-7075-4-24. ↵

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