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SALICYLATE IN FOOD-Anne R Swain et al

This list is accurate at the time of publishing but as research is ongoing levels can change.

 

As Salicylates are found in most foods that we eat it is almost impossible to completely eliminate them from your diet. Meat, poultry, fish, eggs and dairy products all have little or none.The best that can be achieved is to maintain a low and occasional moderate salicylate diet thus reducing the amount of chemical  build up in your body.

 

LOW SALICYLATE IN FOOD -Foods with none or low Salicylates in them​

FRUIT

Golden delicious apples – peeled (green variety only), papaya *(A) (paw paw ), pomegranate (some sources say it's moderate rather than low), nashi pears, tamarillo.

Canned Pear - If these are in sugar syrup, they have negligible amounts of salicylate. However, natural juices/syrups, which often contain the peel will be moderate in salicylates.

VEGETABLES

Brussels sprouts, borlotti beans, cabbage green/red, chickpeas, chives, choko(chayote pear),green beans, green peas, leek, munge bean sprouts, shallots , spring/salad onions, yellow split peas.

NUTS AND SEEDS

Cashews, hazelnuts, pecan, sunflower seeds.

SWEETENERS

Caramel (homemade), golden syrup, malt extract.

SEASONING'S, CONDIMENTS, SAUCES & TOPPINGS

Chives, fennel dried, garlic, soy sauce (if free of spices)

OILS AND FATS

Ghee

Snacks

Plain potato chips (read the ingredients list)

BAKING AIDS

Salt, bicarbonate of soda, citric acid, cream of tartar, gelatine, baker’s yeast. Baking powder is bicarbonate of soda plus cream of tartar which acts as a raising agent in baking, vanilla extract, vanilla bean.

Vanilla essence is not to be used as it is artificially-derived vanillin, which is frequently made from a by-product of the wood pulp

BEVERAGES

Dandelion coffee also called tea

 

MODERATE SALICYLATE IN FOOD

FRUIT

Red golden delicious apples , canned or dried fig, custard apple, lemon, loquat, mango, passion, fruit, persimmon, rhubarb, fresh tomato.

VEGETABLES

Asparagus – tinned, aubergine – peeled, beetroot, black olives, carrot, fresh tomato, lettuce (other than iceberg), marrow, mushrooms, parsnips, potato (new and red ), pumpkin, snow peas, sweet corn, turnip.

NUTS AND SEEDS

Desiccated coconut, peanut butter, pumpkin seeds, sesame seeds, walnuts.

SWEETENERS

Molasses, raw sugar.

SEASONING'S, CONDIMENTS, SAUCES & TOPPINGS

Fresh coriander leaves (also known as chinese parsley), horseradish, mayonnaise, parsley.

OILS AND FATS

Almond oil, corn oil, peanut oil.

DAIRY & SOY PRODUCTS

Blue vein cheese.

BAKING

Sesame seeds.

BEVERAGES

Coca cola, rose hip tea, rose hip syrup.

ALCOHOL

Cider, beer, sherry, brandy.

 

HIGH SALICYLATE IN FOOD

FRUIT

Apple (but golden delicious is low in salicylates) – all other varieties, canned morello cherries, cantaloupe, grapefruit, kiwi fruit, lychee, mandarin, mulberry, nectarine, peach, watermelon, tomato

products.

VEGETABLES

Alfalfa sprouts, artichoke, aubergine with peel, broad bean, broccoli, canned black & green olive, cucumber, eggplant, fresh spinach, okra, radish, sweet potato, water chestnut, watercress, zucchini, , capsicum, champignon, chicory, chilli, peppers, courgette, endive, gherkin, peppers, radish, tomato, watercress, zucchini.

NUTS AND SEEDS

Brazil nuts, macadamia nuts, pine nuts, pistachio.

SEASONING, CONDIMENTS, SAUCES & TOPPINGS

All spice, bay leaf, caraway, cardamom, cinnamon, cloves, coriander, ginger, mixed herbs, mustard, pimiento.

OILS AND FATS

Copha, sesame oil, walnut oil.

GRAINS

Breakfast cereals that include fruit, nuts, honey or coconut corn/maize cereals, cornmeal, flavoured breakfast cereals, maize, polenta

MEATS

Fish canned in an unacceptable oil and/or with seasoning's added gravy made from

prepared mixes (stock cubes/bouillon/meat extracts/etc.)

BAKING

Corn syrup

BEVERAGES

Regular coffee, all teas, cordials and fruit flavoured drinks, fruit and vegetable juices.

ALCOHOL

Liquor, port, wine, rum

 

VERY HIGH SALICYLATE IN FOOD

FRUIT

All dried fruits, apricot, avocado, blackberry, blackcurrant, blueberry, cherries.

cranberry, currant, date, grape, guava, loganberry, orange, pineapple, plum, prune, raisin,

raspberry, redcurrant, rock melon, strawberry, sultana, tangerine.

VEGETABLES

Fresh olives, capsicum, champignon, chicory, chilli, peppers, courgette, endive, gherkin, radish.

NUTS AND SEEDS

Almond, peanuts with skins on, water chestnut

SEASONING'S, CONDIMENTS, SAUCES & TOPPINGS

Aniseed, basil, black pepper, cayenne, celery powder, chilli flakes, chilli powder, cider vinegar, commercial gravies & sauces, cumin, curry, dill, fenugreek, fish/meat tomato pastes, garam masala, ginger, mace, marmite, mint, mustard, nutmeg, oregano, paprika, peppermint, rosemary, sage, tabasco, tarragon, thyme, turmeric, vegemite and other white pepper, white vinegar, wine vinegar, Worcester sauce.

Yeast Extracts: yeast extract is used sauces, savoury yeast extract spread on their sandwiches, used by food producers to season their products.

OILS AND FATS

Coconut oil, olive oil

MEAT

Processed luncheon meats (many are seasoned and thus contain salicylates), seasoned meats (e.g. salami, sausages, frankfurters, and hot dogs)

SWEETS

Chewing gum with fruit flavours, honey, honey flavours, jam, liquorices, mint flavoured sweets, peppermints.

COMMERCIAL SNACKS

Fruit flavoured candy, gelato, sherbet, sorbet, and sweets, liquorice/liquorices (all flavours), mint/peppermint/wintergreen flavoured candy/sweets, pickles (and anything pickled)

BEVERAGES

Cordials and fruit flavoured drinks, fruit and vegetable juices, tea.

 

 

 

 

 

 

 

 

 

 

The information provided here is designed to support, not to replace, the relationship that exists between a patient and their physician.

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