No recommended intake levels have been established for sulfur. Since most Western diets are high in protein, the majority of diets probably supply enough sulfur.

Most dietary sulfur is consumed as part of certain amino acids in protein-rich foods. Meat and poultry, organ meats, fish, eggs, beans, and dairy products are all good sources of sulfur-containing amino acids. Sulfur also occurs in garlic and onions and may be partially responsible for the health benefits associated with these items.¹

Most of the body’s sulfur is found in the sulfur-containing amino acids methionine, cysteine, and cysteine. Vitamin B1, biotin, and pantothenic acid contain small amounts of sulfur.

Deficiencies of sulfur have not been documented, although a protein-deficient diet could theoretically lead to a deficiency of sulfur. Low levels of cystine, and therefore possibly sulfur, were reported many years ago in people with arthritis, but this association is far from proven.²