Salicylate Intolerance - Aspirin sensitivity

Classified as pseudo allergy

 

Salicylates occur naturally

Salicylate is a natural chemical which occurs in many fruits, and vegetables as a preservative, to prevent rotting and protect itself against harmful insects, bacteria and fungi. It is chemically related to aspirin, which is a derivative of salicylic acid; stored in the bark, leaves, roots and seeds of plants.

Sensitivity reactions are due to the Salicylates contained in certain foods, substances and products. 

Salicylate sensitivity is the body’s inability to handle more than a certain amount of Salicylates at any one time. A salicylate sensitive person may have difficulty tolerating certain fruits, vegetables, or any products that contain aspirin. Although natural salicylates are found in wholesome foods, some individuals have difficulty tolerating even small amounts of them.

The reaction to a natural salicylate can be as severe as that to a synthetic additive if the person is highly sensitive. Many foods with high salicylate content also have high amine content (Histamine, Tyramine). Salicylate Intolerance may be a key player in many gastrointestinal disorders, such as Inflammatory Bowel Disease, Colitis and Crohn’s Disease.

 

Common Symptoms:

Rashes, hives, chronic urticaria & angioedema. Swelling of hands/feet/face/eyelids/lips/throat. Stomach aches and upsets, diarrhoea, nausea, vomiting, mouth ulcers, raw hot red rash around mouth. Headaches, asthma-like symptoms, such as trouble breathing and wheezing, nasal congestion nasal polyps, sinusitis, persistent cough, Frequent need to urinate/urgency to pass water, bed wetting,  hyperactivity,  dizziness, memory loss,  poor concentration, depression, fatigue. Eye irritation, vision, ringing in the ears. Trigger for eczema, asthma, rhino conjunctivitis.

 

Salicylate containing Foods: 

                                                                                                    

Fruits:

Apples

Apricots

Blackberry

Blackcurrant

Blueberry

Cherry

Cranberry

Currants

Kiwi

Grapes

Grapefruit

Guava

Mandarin

Melons

Oranges

Peaches

Pineapple

Plum

Raspberry

Strawberry

Tangerine

Fruit juices

Dried Fruit

Dates

Prunes

Raisins

Vegetables:

Alfalfa

Avocado

Aubergine

Broccoli

Cauliflower

Chilli Peppers

Champignon

Chicory

Courgette

Cucumbers

Endive

Gherkins

Mushrooms

Peppers / Capsicum

Hot pepper

Radish

Spinach

Squash

Sweet potato 

Tomato

 

Tomato based:

ketchup

paste / puree

 

 

Nuts:

Almonds

Macadamia

Pine nuts

Peanuts

Pistachios

Water chestnuts

 

Condiments:

Fish paste

Meat paste

Pickles

Olives

Soy sauce

Vinegar

Worcester sauce

 

Gelatine

Commercial gravies

Commercial sauces

Savoury flavoured items

Cheeses some

 

Muesli bars

Honey  

honey flavours

 

 

 

 

 

 

Herbs & Spices

Aniseed

Cayenne

Black pepper

Curry

Dill 

Mint

Thyme

Mustard powder

 

Beverages

Tea (camomile tea)

Coffee

 

Alcohol

Beer  /Cider / Wine

Rum and Sherry

Sweet:

All jams, except pear

All jellies &  Marmalade


Peppermints

Mints  

Chewing gum

Fruit flavours

Liquorice

ice cream

Health and beauty products:

fragrances

perfumes

shampoos

conditioners

herbal remedies

lipsticks

lotions

skin cleansers

mouthwash

toothpaste (mint)

shaving cream

sunscreens

tanning lotions

muscle pain ointments

 

Medications:

Alka Seltzer

Aspirin

acetylsalicylic /

salicylic acid /

5-ASA compounds

(e.g. mesalazine)

 

Various non-steroidal

anti-inflammatory drugs

(NSAIDs)

Artificial food coloring and flavoring:

menthol

mint

peppermint

spearmint

Wintergreen oil

(Methyl salicylate)

Other names:

Salicylic acid methyl ester

Oil of wintergreen

Betula oil

Methyl 2-hydroxybenzoate

 

Further ingredients to watch out 

 and avoid:

Aloe Vera

azo dyes

benzoates

benzyl salicylate

BHA, BHT, disalcid

eucalyptus oils

red dye (#40)

yellow dyes (#5, #6)

salicylaldehyde

salicylamide

salsalate

 

(including: Aspirin / Acetylsalicylic Acid, Benzyl Salicylate, Ethyl Salicylate, Isoamyl Salicylate, Isobutyl Salicylate, Methyl Salicylate, Octyl Salicylate / Octisalate, Phenethyl Salicylate / Phenylethyl Salicylate, Phenyl Salicylate, Salicylic Acid)

More information: http://salicylatesensitivity.com

 

Management

Salicylate level in food can vary with raw foods, dried foods and juices containing higher levels than the same cooked foods. The occurrence of Salicylates is so wide spread, that it is almost impossible to cut all sources. Individuals have differing sensitivity thresholds to Salicylates, and the tolerated amount varies from one person to another. Some people are troubled by only a very few, while others are troubled by all of them. Some adults and children have a low level of tolerance to Salicylates and may get symptoms that are dose-related.

 

Your observation can help you to identify those Salicylate containing foods that may cause problems.

Temporary avoidance is suggested, followed by introduction of a small amount of a single food, to determine the level/amount you can tolerate on a daily basis. Often all of the foods can be tolerated provided they are eaten in small amount (eg. Half a tomato per day) and provided that not too many of Salicylate containing foods are eaten at any one time /day. Bearing in mind that this may fluctuate due to circumstances, conditions and overall health as described in the 'rain barrel effect'. 

 

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