▁in ▁the ▁provoc ative ▁wine . ▁ ▁The ▁study ▁suggested ▁that ▁the ▁reaction ▁was ▁not ▁aller gen - indu ced ▁but ▁rather ▁triggered ▁by ▁sul fur ▁dio x ide , ▁a ▁sul fur ▁dio x ide - related ▁agent , ▁or ▁an ▁agent ▁whose ▁levels ▁in ▁alco hol ▁be ver ages ▁correl ated ▁posit ively ▁with ▁those ▁of ▁sul fur ▁dio x ide . ▁ ▁Finally , ▁a ▁question naire ▁survey ▁of ▁ 3 6 6 ▁ast hm atic ▁patients ▁conducted ▁in ▁ 2 0 0 0 ▁found ▁that ▁ 3 3 % ▁reported ▁ast h ma ▁sympt oms ▁in ▁response ▁to ▁alco hol ic ▁be ver ages ; ▁there ▁was ▁a ▁significant ▁association ▁between ▁wine - indu ced ▁ast h ma ▁and ▁ast h ma ▁triggered ▁by ▁sul f ite - cont aining ▁food s , ▁by ▁asp ir in , ▁and ▁by ▁non st ero idal ▁anti - infl am mat ory ▁dru gs ▁( NS A ID ) ▁other ▁than ▁asp ir in . ▁ ▁The ▁study ▁suggested ▁the ▁sal ic yl ate - " cont amin ates " ▁in ▁wine ▁may ▁contribute ▁to ▁these ▁responses . ▁ ▁In ▁other ▁studies , ▁D . P . ▁Ag ar wal ▁and ▁colle agues ▁associated ▁race - based ▁variations ▁in ▁the ▁activity ▁alco hol - met abol izing ▁en zym es ▁with ▁the ▁occurrence ▁of ▁alco hol ▁flush ▁re actions ▁to ▁alco hol ▁and ▁alco hol ic ▁be ver ages ▁in ▁certain ▁Asian ▁populations . ▁ ▁This ▁early ▁work ▁is ▁the ▁basis