Salicylates are chemical compounds found naturally in many plants. Aspirin (acetylsalicylic acid) is a well-known member of the salicylate family that was first derived from the bark of a willow tree and is commonly utilized as an anti-inflammatory agent. Certain dietary sources, such as fruits and vegetables, are also high in salicylates. Some individuals are sensitive to orally ingested salicylates and may need to restrict their dietary intake of these compounds to avoid adverse effects.
Function
Individual levels of salicylate sensitivity range from low to severe. Salicylate-sensitive individuals will experience adverse side effects from aspirin if it is taken at its pharmacological dose of 300 to 325 mg, but the majority of aspirin-sensitive individuals can tolerate the lower amount of salicylates obtained from foods (approximately 2 mg to 200 mg/day). Therefore, restricting dietary salicylates is not beneficial to all aspirin-sensitive individuals. Experts in the field of food intolerance advise that only pe with pronounced aspirin sensitivities should consider trying a salicylate-restricted diet to determine if it reduces their allergic responses.
Foods to Restrict
Fruits, vegetables, spices, candy and beverages are all natural sources of salicylates. Fruits, especially berries and dried fruits, contain the highest amounts of dietary salicylates. Vegetables are generally lower in salicylates than fruits, but those to restrict include peppers, tomatoes and tomato products, gherkin pickles, broccoli, sweet potatoes, zucchini, radishes, leafy greens and squash. Spices are a very concentrated source of salicylates, with the highest amounts found in curry powder, paprika, thyme, garam masala, anise, cayenne pepper, cinnamon, ginger, nutmeg, mint, black pepper, bay leaves, basil and rosemary. Other foods such as jelly, marmalade, honey, almonds, peppermints, licorice, fermented beverages and teas should be limited on a salicylate-restricted diet.
Foods to Consume
Fruits low in salicylates include apples, pears, mangoes and bananas. Many vegetables are low in salicylates, such as cabbage, celery, lentils, beans (dried and canned), white potatoes (peeled), Brussels sprouts, garlic, peas and leeks. Many food groups, including grains, meats, fish, poultry, eggs, dairy, and most nuts and seeds are naturally low in salicylates. Certain condiments, such as malt vinegar, sea salt and soy sauce (free of spices) can also be enjoyed.
Ingredients to Look For
According to the Cleveland Clinic, the following ingredients to look for that indicate of a salicylate-containing food or drug include aspirin, acetylsalicylic acid, artificial food coloring and flavoring, benzoates, beta-hydroxy acid, magnesium salicylate, menthol, mint, salicylate, salicylic acid, peppermint, phenylethyl salicylate, sodium salicylate, and spearmint. Individuals on a salicylate-restricted diet should carefully check the labels of packaged foods for these ingredients.
At-Risk Populations
Asthmatic individuals have the highest rate of aspirin sensitivities. In addition, vegetarians consume more fruits and vegetables than nonvegetarians, and urinary salicylic acid concentrations in vegetarians were found to be comparable to individuals who consumed 75 mg of aspirin per day.
Risks
While a salicylate-restricted diet may be beneficial to a small percentage of aspirin-sensitive individuals, reducing salicylate intake places a person at-risk for inadequate intake of fruits and vegetables. A study published in 2008 by the American Heart Association demonstrated that higher fruit and vegetable intake reduced the risk of mortality from heart and other chronic diseases. The Dietary Guidelines for Americans recommends that the average American consume at least two servings of fruits and three servings of vegetables per day for health and well-being. People considering a salicylate-restricted diet should speak with a health care professional about how to safely incorporate low salicylate fruits and vegetables into their diet.
References
- Journal of the American Dietetic Association; "Are there Foods that Should be Avoided if a Patient Is Sensitive to Salicylates?"; Eleese Cunningham; June 2010
- Journal of Clinical Pathology; "Dietary Salicylates"; L.G. Hare, J.V. Woodside, I.S. Young; 2003
- Journal of the American Dietetic Association; "Salicylates in Foods"; Swain, Dutton, Truswell; 1985
- U.S. Department of Health and Human Services: Dietary Guidelines for Americans
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