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Salicylates in foods

P L Janssen1, P C Hollman, D P Venema

  • 1Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands.

Nutrition Reviews
|November 1, 1996
PubMed
Summary

Dietary salicylates, compounds found in food, were hypothesized to lower cardiovascular disease risk. However, typical diets contain insufficient amounts of salicylates to impact overall disease risk significantly.

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Area of Science:

  • Nutritional Science
  • Cardiovascular Health
  • Dietary Components

Background:

  • Recent hypotheses suggest dietary salicylates may contribute to reduced cardiovascular mortality in the US.
  • Salicylates are naturally occurring compounds found in various fruits, vegetables, and spices.

Purpose of the Study:

  • To evaluate the potential impact of dietary salicylate intake on cardiovascular disease risk.
  • To determine if typical dietary consumption of salicylates is sufficient to influence health outcomes.

Main Methods:

  • Analysis of typical mixed-diet composition.
  • Estimation of average daily salicylate intake from common foods.
  • Comparison of estimated intake levels with potential therapeutic thresholds.

Main Results:

  • A normal mixed diet provides significantly lower levels of salicylates than previously suggested.
  • Estimated daily intake of salicylates from food sources is insufficient to exert a measurable effect on cardiovascular disease risk.

Conclusions:

  • The contribution of dietary salicylates to the observed decline in US cardiovascular mortality is unlikely to be significant.
  • Current levels of salicylate consumption through diet do not appear to influence cardiovascular disease risk.

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