https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10130226/

8. Conclusion

The present scoping review dealt with compounds in different food commodities containing sulfur (S) and its compounds. Based on the currently available literature and evidence, it is crucial to emphasize the understanding of which food commodities are containing S compounds as on one hand, these compounds may considerably influence food sensory properties, but on the other hand may also influence the intestinal microbiota, even in a detrimental fashion. Based on the contents of this review, it should also be noted that the present findings and published works are insufficient to comprehensively explain the full scale of issues concerning the metabolism of sulfur compounds, and their beneficial or negative influences on mammalian health.

https://wwwn.cdc.gov/TSP/MMG/MMGDetails.aspx?mmgid=249&toxid=46