Salicylate Foods - sensitivity, intolerances and food list.

Salicylate Foods - sensitivity, intolerances and food list.

Salicylates – what are they exactly?

Salicylates are natural compounds found in the plants that we eat that act as protective measures for the survival of the plant. The protection is imposed against opportunistic pathogens that may affect the plant's health or abiotic factors such as temperature changes, water differentiation, atmospheric changes like oxygen levels, chemical elements such as acidity or mineral changes to the soil, and wind funnily enough as wind affects all other factors above consequently.


Why do Salicylates benefit humans?

Phenolic compounds like that of Salicylates exist to benefit the survival of plants and have both positive and negative health factors for humans depending on the form. Both natural and pharmaceutical synthetic forms of existing salicylates elicit multiple beneficial responses in humans. Studied to be effective towards the approach of :
  • Neuroprotective.
  • Antidiabetic.
  • Anti-inflammatory.
  • Reduction of oxidative stress.
The synthesis of pharmacological salicylates in the form of Asprin was one of the most incredible discoveries of its time, however, its actual natural origins date as far back as Hippocrates, most famously known as ‘the father of medicine’. Hippocrates discovered the effects of salicylates when prescribing extracts from willow leaves or barks to women during childbirth to relieve pain . The active ingredient of this extract was found to be salicylic acid when isolated, converted to salicylic acid upon ingestion. Heading into the 19th century it was again used frequently for the treatment of inflammation and in 1897 Pharmaceutical company, Bayer, synthesized it into a product we have come to know as Asprin.


What happens when we get too much of a good thing?

As humans, it can be common to come across overload and or intolerance of compounds in our system. When we overload the circuit unintentionally with good intentions it can wreak havoc in unfair ways. One of these is seen with Salicylate intolerance, an intolerance rarely talked about, however, is one of the most searched intolerance terms we have come across! Figuring out what an intolerance is can be difficult as it’s not an instant allergen response or necessarily something that requires the action of the immune system. Its often an accumulation met with a maximum threshold. Salicylate intolerance has been known for more than 100 years now and yet, not adequately recognized by research until more recent years.

So, if you are experiencing some of these bizarre symptoms and suspect an intolerance to salicylates, it may be something to address for yourself and with your health care professional. Symptoms of salicylate intolerance include:
  • Respiratory irritation – asthma-type responses.
  • Headaches/migraines.
  • Gastrointestinal discomfort.
  • Increased frequency of urination.
  • Irritability, restlessness, and attention difficulties.
  • Sleep disturbances.
  • Tinnitus.
  • Joint pain, inflammation, and arthritic complaints.
  • Swelling and fluid retention.
  • Mouth ulcers and rash around lips.
  • Persistent cough.
  • Sore, itchy, watery, or burning eyes.
  • Muscle tremors and twitches.
All of these symptoms sound very similar to histamine responses – it's technically not an immune response, although it feels very much like one! Histamine is exhibited in response to foreign pathogens. Salicylates are different in this instance.

What’s happening with Salicylate Intolerance inside of us?

Salicylates, among many other compounds such as analgesics and anti-inflammatory drugs, particularly the non-steroidal anti-inflammatory options you can opt for, inhibit Cyclooxygenase which is the mediator for the synthesis of prostaglandins. Prostaglandins are lipid groups that are involved at the site of injury or illness to control processes around inflammation, blood flow, the formation of blood clots, and also the induction of labor in pregnant women.

An individual’s intolerance to Salicylates, while there is an inhibition of Cyclooxygenase, there is an activation of Basophils, Eosinophils, macrophages, mast cells, platelets, and lymphocytes.  Just so we don’t lose you; these cells all play an essential role in the secretion of active substances in the body that cause what is known as a ‘pseudo-allergy’ response. This is because it’s likely to be more an enzyme deficiency caused by intake of COX (cyclooxygenase) inhibitors such as phenols/salicylates and low functional levels of PST (phenol-sulfur-transferase).

Can you test for a phenol/Salicylate intolerance?

Phenols and salicylates are processed through the liver via phase 2 conjugation and this process requires:
  • Glutathione.
  • Sulfur (Sulta1A).
  • Glycine.
  • Phenol-sulfur transferase (PST).
  • Glucuronic acid.
However, most commonly this is an issue with a PST deficiency. This enzyme breaks down these compounds into what can be used and what can be disposed of and removed from the body. Thus, when deficient, an accumulation occurs of these salicylate compounds and causes the effects mentioned above.

An Organic Acid Test is one of the best measures for identifying areas of deficiency that may be inhibiting the effective conjugation and removal of salicylates from the body effectively. You can request an Organic Acid Test and have it interpreted through our practitioner service with ATP Science or if you have an available naturopath/practitioner to you, you can request the Organic Acid Test this way.

Please note:

This page is only a guide, the list of salicylates is forever changing and we do not update this list.  This is a simple blog as we saw a need to share some form of the guide with everyone as there is minimal information out there.

The Salicylate content of a particular food can vary dramatically from batch to batch. The salicylate content of a food may vary due to the following factors: season, part of plant tested (outer leaves, inner leaves, bark, skin, pulp, juice), freshness, cooked / method of cooking or raw, peeled and thickness of peeling, local variances and brand variances in farming practices and preparation, and the degree of ripeness upon harvesting. Processing techniques, preservatives, flavors, and colors may all influence salicylate levels.  

This list is attempting to categorize foods containing salicylates into a risk assessment profile ranging from "negligible" to "very high" for simplicity. This list provides approximate levels of salicylates measured in mg per 100g of food. When comparing lists make sure you are comparing the same unit of measurement. Also, be aware of the relevance of this unit of measurement i.e. you may be much more likely to consume a few hundred grams of berries but not likely to consume hundreds of grams of chili powder in one sitting. 

The following food lists show the approximate salicylate content per 100 grams of food or beverage.

 Vegetables

Negligible

 

Low

0.1 - 0.25mg

 Moderate

0.25 - 0.49mg

High

0.5- 1mg

Very High

>1mg

Bamboo Shoots

Brussel Sprouts

Cabbage

Celery

Chives

Choko

Beans

Peas

Leek

Lentils

Iceberg Lettuce

Mungbean (and sprouts)

Potato (peeled white)

Eschallots

Swedes

Soybeans

Beansprouts

Asparagus (fresh)

Beetroot (fresh)

Carrot (fresh)

Cauliflower

Corn (fresh)

French beans

Horseradish (canned)

Mushroom (fresh)

Onion

Potato (unpeeled white)

Peas (fresh)

Pimiento (canned)

Pumpkin

Spinach (frozen)

Tomato (fresh)

Turnip

 

 

Asparagus (canned)

Beetroot (canned)

Corn (canned)

Bok Choy 

Choy Sum

Lettuce (other than iceberg)

Maize

Olives (black)

Parsley

Parsnip

Potato (red)

Pumpkin

Snow Peas (and sprouts)

Sweet corn

Sweet potato

 

Alfalfa

Artichoke

Broad beans

Broccoli

Chili (green and yellow)

Corn (creamed)

Cucumber 

Eggplant

Fava beans

Okra

Spinach (fresh)

Squash

Sweet potato (white)

Tomato (canned)

Water chestnut

Watercress

 

Capsicum (green)

Champignon (canned)

Chili (red)

Chicory

Courgette

Endive

Gherkin

Mushroom (canned)

Olives (green)

Pepper (sweet)

Radish

Tomato (paste and sauce)

Zucchini

 

 Fruit

Negligible

 

Low

0.1 - 0.25mg

 Moderate

0.25 - 0.49mg

High

0.5- 1mg

Very High

>1mg

Banana

Pear (peeled)

Apple (golden and red delicious)

Custard Apple

Fig

Cherries (sour canned, morello

Grapes (green)

Lemon (fresh)

Mango

Pawpaw

Passion fruit

Persimmon

Pineapple Juice

Pomegranate

Rhubarb

Tamarillo

Apple (Jonathon)

Apple (canned)

Grapefruit juice

Kiwi fruit

Lychee

Loquat

Nectarine (fresh)

Pear (with peel)

Plum (fresh)

Watermelon

Apple (granny smith)

Avocado (fresh)

Cherries (sweet)

Fig (dried)

Grapes (red)

Grape juice

Grape fruit

Mandarin

Mulberry

Peach (fresh and canned)

Tangelo

Apricot

Blackberries

Blueberries

Boysenberries

Cantaloupe Rockmelon

Cherries (canned sweet)

Cranberry (sauce and canned)

Currants

Dates

Grapes (fresh)

Guava

Loganberries

Orange

Pineapple

Plum (canned)

Prunes

Raisons

Raspberry

Redcurrants

Strawberries

Sultanas

Youngberry

 

Nuts, Seeds, Snacks and Grains

Negligible

 

Low

0.1 - 0.25mg

 Moderate

0.25 - 0.49mg

High

0.5- 1mg

Very High

>1mg

Cashews

Poppy seeds

All grains (except maize)

Pecans

Peanut butter

Sesame seed

Hazelnuts

Sunflower seeds

Potato chips (plain)

Coconut (dessiccated)

Brazil nuts

Corn Chips

Popcorn

Pumpkin seeds

Taco shells

Walnuts

Pine nuts

Macadamia nuts

Pistachio nuts

Almonds

Peanuts

Chips and crackers (savory flavored)

 

 

Herbs, Spices, Seasonings and Condiments

Negligible

 

Low

0.1 - 0.25mg

 Moderate

0.25 - 0.49mg

High

0.5- 1mg

Very High

>1mg

Garlic (fresh)

Parsley

Chives

Coriander

Salt

Vinegar (malt)

 

Vinegar

Soy Sauce

Saffron

Tandoori spice powder

Horseradish (canned)

Vanilla

Fennel

Vegemite

Vinegars (red and white wine, cider and others)

All spice

Anise seed

Cayenne

Celery

Cinnamon

Cumin

Curry powder

Dill

Fenugreek

Five spice

Garam masala

Ginger

Honey

Jam

Mace

Mint

Mixed herbs

Mustard

Oregano

Paprika (hot)

Paprika (sweet)

Pepper

Rosemary

Sage

Tarragon

Turmeric

Thyme

Worcestershire sauce

Sweets and Sugars

Negligible

 

Low

0.1 - 0.25mg

 Moderate

0.25 - 0.49mg

High

0.5- 1mg

Very High

>1mg

 

Golden syrup

Maple syrup

White sugar 

Molasses

Brown sugar

 

 

Licorice

Mints and Peppermints

Chewing gum

Fruit flavorings

 

Beverages

Negligible

 

Low

0.1 - 0.25mg

 Moderate

0.25 - 0.49mg

High

0.5- 1mg

Very High

>1mg

Cocoa powder

Carob powder

Coffee (De-caf)

Milo

Ovaltine

Chamomile tea

Vodka

Whiskey

Gin

Coffee (instant)

Rosehip tea

Fruit herbal tea

Brandy

Vermouth

Beer

Cider

Sherry

Cointreau

Tia Maria

Fruit Juices

Tea (all varieties)

Liqueur

Peppermint tea

Port

Rum

Champagne

Wines

Cordials

 Acne products

Air fresheners

Alka seltze

Breath mints

Bubble baths

Cleaning products 

Cosmetics

Detergents

Essential oils

Fabric conditioners

Fragrances and perfumes

Hair sprays, gels and mouse

Lotions and creams

Lozenges

Mouthwashes

Muscle and joint pain creams

Razor's with aloe strips next to the blade

Shampoo and conditioners 

Shaving cream

Cleansers and exfoliants

Soaps

Sunscreen and tanning lotion

After sun lotions

Toothpaste

Warts and callus removers

 Acetylsalicylic acid

Coal tar derived dye

Artificial flavorings

Artificial colorings

Azo dyes

Benzyl salicylate

Beta hydroxy acid

BHA

BHT

Choline salicylate

Ethyl salicylate

Eucalyptus oils

Isoamyl salicylate

Magnesium salicylate

Menthol

Methyl salicylate

Mint

Octylsalicylate

Oil of wintergreen

Peppermint

Phenylethyl salicylate

Red dye (#40)

Salicylaldehyde

Salicylamide

Salicylate

Salicylic acid

Sodium salicylate

Spearmint

Yellow dye (#5 and #6)

 

Vitamin B6 in large amounts can be a common denominator in the depletion of this enzyme and downregulation of sulfation pathways, however, foods higher in magnesium upregulate this pathway.


Salicylates in medications and alternative medicines

Pharmaceutical medications, herbal remedies, and lotions, ointments, and creams may all contain salicylates.

Your healthcare practitioner can advise you on salicylates and your prescription.

Do not change any prescribed medicines without consulting with the prescribing doctor first.

Tips for living with salicylate sensitivity:

  • Thickly peel fruit and vegetables.
  • Eat fruit and vegetables as ripe as possible.
  • Discard the outer leaves.

Pro Tip: The Amino Acid Glycine helps to conjugate up or bind with Salicylates so adding this in with meals is a great way to offset some of the absorptions, this then gets excreted by the kidneys. 

References 

  1. Modulation of Metabolic Detoxification Pathways Using Foods and Food-Derived Components: A Scientific Review with Clinical Application Romilly E. Hodges 1 and Deanna M. Minich J Nutr Metab. 2015; 2015: 760689. Published online 2015 Jun 16. doi: 10.1155/2015/760689
  2. Yeasmin F, Choi HW. Natural Salicylates and Their Roles in Human Health. Int J Mol Sci. 2020 Nov 28;21(23):9049. doi: 10.3390/ijms21239049. PMID: 33260759; PMCID: PMC7731389.
  3. Isolation, Sequencing, and Expression of a cDNA for the HXM-A Form of xenobiotic/medium-chain Fatty acid:CoA Ligase From Human Liver Mitochondria. Donald A Vessey 1Eva LauMichael KelleyRobert S Warren
  4. Purification to Homogeneity of Mitochondrial Acyl Coa:glycine N-Acyltransferase From Human Liver. Y R Mawal 1I A Qureshi DOI: 10.1006/bbrc.1994.2817
  5. Patel DK, Ogunbona A, Notarianni LJ, Bennett PN. Depletion of plasma glycine and effect of glycine by mouth on salicylate metabolism during aspirin overdose. Hum Exp Toxicol. 1990;9(6):389-395. doi:10.1177/096032719000900606
  6. Thaler JS, Agrawal AA, Halitschke R. Salicylate-mediated interactions between pathogens and herbivores. Ecology. 2010;91(4):1075-1082. doi:10.1890/08-2347.1
  7. Salicylate Intolerance Pathophysiology, Clinical Spectrum, Diagnosis and Treatment. Hanns-Wolf Baenkler, Prof. Dr. med.*,1 Dtsch Arztebl Int. 2008 Feb; 105(8): 137–142. Published online 2008 Feb 22. doi: 10.3238/arztebl.2008.0137