Salicylates are substances that occur naturally in many plants and that protect them against insects and diseases. The only form of salicylates that certainly leads to a reaction is acetyl-salicylic acid (including Aspirin). This is a medication that has an analgesic, fever-reducing and anti-inflammatory effect. People who suffer from hives ( urticaria ), nose and / or sinus problems or asthma often have a higher risk of aspirin hypersensitivity than those who do not suffer from it.
There is insufficient scientific evidence that foods containing salicylates naturally cause adverse reactions in persons sensitive to salicylic acid, but there is a possibility. People who are hypersensitive to salicylates are often too sensitive to additives such as benzoates, dyes, flavor enhancers.
Therapy
Salicylate sensitivity, also known as salicylate intolerance, is a negative reaction to normal levels of salicylate characterized by physical, mental or behavioral symptoms. This chemical occurs naturally in many fruits, vegetables and other foods. In many medicines, perfumes and preservatives. The condition is diagnosed through an elimination diet, and the symptoms are managed by reducing salicylates in the diet or slowly desensitizing the body.
There are no reliable tests to demonstrate salicylate intolerance or salicylate sensitivity.
To find out if you are sensitive to salicylates, you should follow an elimination diet. A food intolerance can become milder or just more severe through the years. That is why regular follow-up with an allergy dietitian is important. If necessary, the nutritional advice is revised and a new tolerance limit can be determined.
Salicylic Food
Salicylates are released naturally, but are also used in processing food. They come especially in fruits. They are found, among other things, in apples and grapes and in products derived from them - cider, wine and vinegar. If you are sensitive to salicylates, avoid using them, including sour onions and pickles, vinegar salads, mayonnaise, and ketchup.
Salicylates are present in the most different foods. This includes drinks such as tea, fermented and distilled alcoholic beverages (excluding vodka), meats such as corned beef, sauces such as mayonnaise and salad dressings with vinegar, vegetables including avocado, corn, cucumber and paprika, fruit such as apples and products made from them, apricots, berries, cherries, currants, grapes and raisins, melons, peaches and plums.
We find high levels of salicylate among these foods:
Sensitivity to food ingredients
One of the most complicated problems with food hypersensitivity is the fact that some people are not allergic to the product itself, such as peanuts, but to the substances used in processing the product. This is especially important for food containing the above mentioned substances such as sulphites and tartrazine.
Misty Jhones