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Salicylates in foods.

A R Swain, S P Dutton, A S Truswell

    Journal of the American Dietetic Association
    |August 1, 1985
    PubMed
    Summary

    This study analyzed 333 foods for salicylate content, finding significant amounts in fruits, herbs, spices, and tea. Cereals, meat, fish, and dairy products contained negligible levels of this compound.

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    Area of Science:

    • Food chemistry
    • Analytical chemistry
    • Nutritional science

    Background:

    • Salicylates are naturally occurring compounds found in many plants.
    • Understanding the distribution of salicylates in food is crucial for dietary management and research.
    • Previous data on food salicylate content may be incomplete or lack comprehensive analysis.

    Purpose of the Study:

    • To comprehensively determine and quantify salicylate levels in a wide variety of food items.
    • To provide an updated and extensive dataset on food salicylate content.
    • To compare findings with previously published data and highlight discrepancies.

    Main Methods:

    • Analysis of 333 diverse food items.
    • Sample preparation involving homogenization, overnight standing, acidification, and diethyl ether extraction.
    • Quantification of salicylic acid using high-performance liquid chromatography (HPLC) at 235 nm.
    • Standardization of extraction and analysis using salicylic acid standards.

    Main Results:

    • Fruits (especially berries and dried fruits), vegetables, herbs, spices, tea, licorice, peppermint candies, and some honeys were found to contain salicylates.
    • Herbs and spices like curry powder, paprika, thyme, garam masala, and rosemary showed very high salicylate content per 100 gm.
    • Vegetables exhibited a range of salicylate content, with gherkins containing up to 6 mg/100 gm.
    • Cereals, meat, fish, and dairy products contained none or negligible amounts of salicylates.
    • Extraction methods yielded higher salicylate values for some foods compared to previous studies.

    Conclusions:

    • This study presents the most comprehensive data on food salicylates to date.
    • Salicylate content varies significantly across different food groups, with notable concentrations in plant-derived products.
    • The findings suggest that certain herbs, spices, fruits, and beverages are significant sources of dietary salicylates.

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