Salicylates in foods

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Volume 85 August 1985 Number 8 Research 95 0 �==�----------------------------�----------------------------

Salicylates in foods

Anne R. Swain, Stephen P. Dutton, and A. Stewart Truswell' Human Nutrition Unit. University of Sydney, New South Wales, Australia To determine salicylate content, 333 food items were anaivzed. Foods were homogenized with 25% sodium hydroxide, allowed to stand overnight, acidified with concentrated hydrochloric acid, and then extracted with warm diethyl ether over 5 hours. The extract was dried a�d taken up in dilute sodium bicarbonate solution tor analysis. Salicylic acid was separated by high perform ance liquid chromatography and quantified by reading at 235 nm. Salicylic acid standards were used throughout to standardize extractions and analyses. This is the most comprehensive set of data on food salicylates yet pU.b lished; extraction appears to have been more complete tor some foods, giving higher values than those previously published. ,'vlost fruits, eS;Jecially berry fruits and dried fruits, contain salicylate. Vegetables show a wide range from 0 to 6 mg salicylate per 100 gm food (for gherkins). Some herbs and spices were found to contain very high amounts per 100 gm, e.g., curry powder, paprika, thyme, garam masala, and rosemary. Among beverages, tea provides substantial amounts of salicylate. Licorice and peppermint candies and some honeys contain sal icylates. Cereals, meat, fish, and dairy products contain none or negligible amounts. The Feingold diet for treatment of hyperactivity in chil dren was devised to exclude foods that contain artificial colorings, artificial flavorings, and natural salicylates. Exclusion of fruits and vegetables was based on German analyses of sal icylate content done at the turn of the century. Information on the exact quantities of salicylate in foods has not been generally available , nor has it been 'The .uthorer 100 ml infusion made from two standard tea bags (4 gm dry leaves).

Table 1. Salicylates in 333 foods· (cont) type

food

plum

Golden Circle Blood (red) Kelsey (green) Wilson (red) S_ f> C. dark red letona prunes

pomegranate raspberries rhubarb strawberry tamar i llo tangelo wa termelon youngberry

vegetable

Triangle Spears Sunshine blackeye Borlotti broad. "vicia faba" brown green French l ima mung soya soya grits

bean ;;prouts beet root Golden Circle broccoli brussels sorouts c ab bage c arrot

cauliflower celery chicory dwves choko cucumoer eggplant endive horser ad i si'! leek lentil

l ettu c e marrow m ush r oom okra

olive

onion parsnip peas

juice

0.16* 0.21 0.095 0.11 1.16 6.87 0_07

fresh fresh fresh canned can ned fresh fresh frozen fresh fresh fresh fresh fresh canned

5.14 3.88

0.13

1.36* 0_10 0_72 0.48* 3.06

fresh fresh

alfalfa

aspara gus bamboo shoots beans

salicylate

stare

green

red

(Chayate)

1'10 pee l) Aristocrat gherkin (WIth peell {no peel)

Eskal brown

red (Cucurbita pepol Champ l gn on Zanae black Krait green Krait

chick-pea green

0.70 0.14* 0.32* 0 0 0.08

canned canned dried dried fresh dried fresh dr i ed dried dried dried fresh fresh canned fresh fresh iresh fresh fresh fresh fresh fresh iresh ir!!sh fresh canned fresh fresh iresh canned fresh dried dried fresh fresh fresh c anned can ned canned canned fresh fresh dried fresh

reported in literature

references

yes

51

yes

50

yes

50,51

yes

25,33,50

yes

SO

yes

25,33.50.53

yes

SO

no yes

24# 20,50

yes

50

yes yes

20,50,51 51

yes

39

yes

21.50

yes yes yes yes

SO 19 21.51

no no

22 22

yes yes y�s

20 20 20

o.n 0.002 0.11*

0 0

0

0 0.06 0_18* 0.32* 0.65; 0.07 0; 0.08* 0.23* 0.16* 0; 102 0.03 0.01* 0]8;

&.14;

088:1: 0.30:::

1.9 o 18

SO

no

22

yes

19

no

22

yes no

41

yes

20,50,51

0.08

0 0 0::: 0.17 024 1.26

0.59

0.34*

1.29:;: 0.16*

0.45 0 0.04*

"Most t rade names are those of products of various Australian companies_ . Some varieties of foods also are Australian. tEdible portion. ;Multiple extractions. #Ashoor (24) found no detectable salicylate in grapefruit. lemon. orange. strawberry. and (angelo. III'For coffee. milligrams salicylate per 100 ml made from 2 gm powder in 100 ml water UFO( tea, milligrams salicylate per 100 m! II1fusion made from t\vO standard tea bags (4 gm dry leaves). .

22

953

Table 1. Salicylates in 333 foods· 954

type

food

peppers

pimientos potato pumpkin radish shallots spinach squash swede sweet corn

sweet potato tomato

(com.)

green split pea yellow split pea green chili red chili yellow-green chili sweet, green (Capsicum) Arson sweet red white (with peel) white (no peel)

red, small

baby Mountain Maid niblets Mountain Maid creamed white

yellow

letona Goulbum Valley Heinz letona Campbell leggo Tom Pi pe r Heinz Kiaora

P.M.U.

Fountain Heinz

tumip watercress zucch;ni

IXL. P.M.U. Rosel la

state

dried dried fresh fresh fresh

fresh canned fresh fresh fresh fresh fresh fresh

frozen fresh

salicylate

reported In literature

references

yes

20.SO

yes

34.50

yes yes

20,51 21

yes

22,51

0 0.02 0.64* 1.20; 0.62* 1.20* 0.15 0.12* 0* 0. 1 2* 1.24* 0.03 0.58 0.16*

fresh fresh

0.63 0 0.13*

yes

SO

canned

0.26*

yes

SO

canned fresh fresh fresh

0.39* 0.50* 0.48* 0.13*

yes

SO,51

yes yes

0.53:1:

yes

50 20,35,36,37 50,51 51

} }

yes

50

yes

50,51

l

yes

49,SO,51 ,52

no

20

canned juice juice juice

paste

paste paste soup soup soup

sauce

sauce sauce sauce sa uc e fresh fresh fresh

O.lot

0.12:1:

0.18*

0.57* 1.44* 0.43* 0.54* 0.54* 0.32;

OW

2.48:1: 1.06* 0.98*

2.15*

0.16* 0.84* 1.00

condiments allspice aniseed bay leaf bas i l "BonoxH canella cardamom caraway cayenne

celery

c h il i

cinnamon cloves coriander cum;n curry

pow der powder leaves powder powder powder powder powder powder flakes po wder powder

whole

leaves powder powder

dry dry dry dry liquid dry dry dry dry dry dry dry dry dry fresh

dry

dry

5.2 22.8 2.52 3.4 0.28 42.6 7.7 2.82 17.6 10.1 1.38 1.30 15.2* 5.74 0.20 45.0 218

SS

yes yes

"Most trade names are those oi products of various Australian compan ie s . Some varieties of foods also are Australian. tEdible portion. *Multiple extractions. liIAshoor (24) found no detectable salicylate in grapefruit. lemon. orange, strawoory, and tangelo. "For coffee, milligrams salicylate pe r 100 ml made from 2 gm powder in 100 ml water. IIFor tea, milligrams salicylate per 100 ml infusion made from !WO standard tea bags!4 gm dry leaves�

56,57,58 54

Table 1. Salicylates in 333 foods· (cont.) type

food

d ill fennel fenugreek fi ve sp i c e garam masala garlic ginget m ac e "Marmite" mint mixed herbs mustard nutmeg oregano paprika parsley pep pe r

pimiento rosemary saffron sage soy sauce Tabasco Pepper t andor i tarragon turmeric thyme vanilla vinegar Worcestershire sauce "Vegemite

powder powder powder

powder powder bulbs

root

state

fresh dry dry dry dry dry

fresh fresh

d ry

powder Sanitarium common garden leaves powder

dry dry

powder

dry

powder hot powder sweet powder

leaves

black powder white powder powder powder powder leaves

paste fresh

d ry dry

0.10:1:

dry dry dry dry

liquid liquid

liquid liquid

paste

no

22

yes

22

yes

21,22

26 2.4:1:

56 20 3

6.2*

powder

references

4.5 32.2 0.71* 9.4* 55.6

dry dry dry dry dry dry

sauce


30.8 66.8

5.7 0.06*

liquid

Krait

6.9 94.4 0.8 12.2

dfy fresh

Mcllhenny powder powder leaves essertce malt white

salicylate

1.1* 4.9 68

0

21.7

0 0.45

38,40

0 34.8 76.4 183

1.44 0 1.33 64.3 0.81*

drinks ".A.ktavite" cereal coiieefr

Bambu Dandelion "Eceo" "�atu(e's Cupoa" "Reform"

Coca-Cola coffeel!

herbal teal!

Andronicus Instant Bushells Instant Bushells Turkish Style Gibsons Instant Hams Mocha Kenya Harris Instant I Harris Instant I1 International Roast ,"1axwell House Instant Moccona Instant Moccona DecaffeInated Nescafe Instant Nescafe Decaffein ared Robert Timms Instant c amom i lle fruit peppermint rose hip

powder

powder powder powder powder powder liquid powder powder powder powder beans powder oowder ;:lO\"der powder granules powder granules powder powder

0 0.15 0.08

0 2.26 0,38 0,25 0

021 o 19 0.12

0.45 °

0,10 0,96

yes

0.84 0,64

° 0.59 "

v

bag bag bag

0,16 006 0,36 110

bag

0.40

"Most trade names are those of products of various ,,",ustralian companies.. Some var ieties of foods also are Australian, tEdible portion. ;Multiple extractions. #.A.shoor (24) found no detectable salicylate in grapefruit. lemon. oran� strawberry. and tangelo. "For coffee, milligrams salicylate per 100 ml ma.de from 2 gm powder in 100 m! water, I,Fo r tea , milligrams salicylate oer 100 rnl iniusion made from !'Wo stand.vd tea bags 14 gm dry leaves�

45

955

Table 1. Salicylates in 333 foods· (cont.)

956

food

HMilo" ·Ovaltine" rose hip reaU teaU

type

Oel rosa Asco BH/y Burmese Green Bushells Golden Days Decaffeinated Harris Indian Green Peony Jasmine Old Chinese Tetley Twining s: Earl Grey English Breakfast DarjeeHng Irish Breakfast lapsang Souchong Lemon Scented Orange Pekoe Prince of Wales

cereals arrowroot barley buckwheat maize millet

oats r ice

rye

wheat

powder unpearled grains mea l gr ains hulled grains meal brown grains white grains rolled grains

pecan nuts pine nuts pistachiO nuts poppyseed sesame seed sunflower seed walnuts water chestnut

golden syrup maple syrup

powder powder syrup ba g le aves le aves bag

0.01 0 1.17 6.4 2.48 2.97 4 .78

bag bag leaves leaves leaves bag

0.37 4.0 2.97 T .9 1.9

bag bag leaves bag bag bag l eaves bag

3.0 3.0 4.24 3.89 2.40 7.34 2.75

dry dry d ry

0 0 0 0.43 0 0 0 0; 0;

dry dry dry dry dry dry

dry

2.97

0

5ocomin

fresh fresh fr esh dry fresh fresh fresh paste fresh fresh fresh dry dry dry fresh canned

3.0 0.46 0.07 0.26 0.14 0.52 1.12 0.23 0.12 0.51 0.55 0 0.23 0.12 0.)0 2.92

powder powder Allowrie Aristocrat Capillano Mudgee "No Frills" C.S.R. Camp

dry dry l iqu i d liqUid l i qLJ i d liquid liquid liquid liquid

dessicated

unshelled Sanltarium butter


5.57

0

wgars

carob cocoa honey

salicylate

dry

nuts and seeds almonds Brazil nuts cashew nuts coconut hazelnuts Macadamia nuts peanuts

state

0; 0; 2.5 3.7 10.14 3.9

11.24 0.10; 0

"Most trade names are those of proo\,;cts of various Austra!ian companies. Some varieties of foods also are Australian. tEdible portion. �Multlple extractions. #Ashoor (24) found no detectable >alicylate in grapefrUit, lemon. orange, strawberry, and tangelo. fiFor coffee, milligrams salicylate per 100 ml made from 2 gm powder in 100 ml water. IIFor tea, milligrams salicylate per 100 ml infusion made from two standard tea bags (4 gm dry leavesl.

references

46,47,48

Table 1. Salicylates in 333 foods" (conC./

type

food

sugar molasses

confectionery caramel licorice

pep perm i nts

dairy cheese

milk yogurt

kidney lamb liver oyster pork pra",n sa l mon scallop tripe tuna

salicylate

white g ranulated C.5.R.

dry liquid

0

Pascall Cream Barratts Giant Aliens SI.ong Mint Aliens "Koolmint" Lifesavers "'Minties" Aliens "Steamrollers"

dry dry dry dry dry dry dry dry

0.12 9.78 7.96

Blue Vein Camembert Cheddar cottage Mozarella Tasty Cheddar fresh full cream full cream

fresh fresh f resh

meat, fish and eggs

beef c hi c ken egg

scate

w hite yolk

LUr'lc!1time Pink

Seakist

fresh fresh fresh

liquid fresh

fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh canned fresh fresh canned


references

no

43

yes

42

0.22

0.77 7.58 0.86 1.78 2.92

0.05 0.01

0 0 0.Q2

0 0; 0

0; 0; 0 0 0 0; 0.05

0 0 0.04

0 0.02 0 0

alcoholic drinks beer

cider

liqueurs

port

sherry

spirits

Reschs Dinner Ale Toohevs Draught Toc" s Sheaf Stout Bulmer's Dry Bulmer's Sweet Lilydale Dry Mercury Dry Ben ed icti ne CO l nt re a u Drambui Tia ,,",Iaria McWilliams Royal Reserve Stonyiell Mellow Lmdemans Royal Reserve Sweet Mildara Supreme Dry Penfolds Royal Reserve Sweet brandy-Hennessy g m- Gil bey s rum-Bur'ldaberg fum-Captain Morgar'l '

0.35 }

0.23 0.32 0.17 0.19 0.1:0.16 9.04 0.66

1.68 0.83 1.4 4.2 0.56 0.46

0.49 O. + 0 076 }

1.28

·Most trade names are those of products of various Australian compani�s. Some varieties of foods also are Australian. tEdible portion. *Multiple extractions. #Ashoor (24) found no detectable salicylate in grapefruit, lemon, orange, 5lrawberry, and tangelo. �For coffee, milligrams salicylate per 100 ml made from 2 gm powder in 100 ml water. IIFor tea, milligrams salicylate per JOO ml infusion made from two st3ndard tea bags (4 gm dry leavesl

957

958

Volume 85

August 1985

Research

Number 8

Table 1. Salicylates in 333 foods- Icont.) food

wines

type

state

vodka-Smirnoff whiskey-Johnnie Walker Buton Dry Vermouth Kaiser Stuhl Rose Lindemans Riesling McWilHams Dry White Wine McWilliams Cabernet Sauvignon McWil1iams Private Bin Claret McWilliams Reserve Claret Penfolds Traminer Riesling Bin 202 Seaview Rhine Riesling Stonyfell Ma Chere Yalumba Champagne

salicylate

o o 0.46 0.37 0.81 0.10


references

no

43

yes

43,44

0.86 0.90 0.35 0.81 0.89 0.69 1.02

"Most trade names are those oi products of various Australian companies. Some varieties of foods also are Australian.

tEdible portion. ;Multiple extractions. #Ashoor (24) found no detectable salicylate in grapefruit. lemon. orange. strawberry. and tangelo. "For coffee. milligrams salicylate per 100 ml made irom 2 gm powder in 100 ml water. IIFor tea. milligrams salicylate per 100 ml infusion made from two standard tea bags (4 gm dry leavesl

small, they can make a significant contribution to dietary salicylate.

Drinks The drinks in Table 1 are divided into two subgroups. alcoholic and nonalcoholic. Within the nonalcoholic beverages. salicylate varies widely from negl igible in milk. cocoa, and decaffeinated coffee to a high of 7.3 mg salicylate per 100 ml in one of the teas. Teas are thus an important source of salicylate in the usual diet. We analyzed 18 difierent brands and varieties. All contained more than 1.9 mg'l00 ml except decaffein ated tea, which contained only 0.37 mg. Salicylate is soluble in methylene chloride. a solvent commonly used for extraction of caffeine. Table 1 includes data for nine coffees and five coffee substitutes. All but one contain less than 0.96 mg salicy late per 100 ml. The higher value of 2.26 mg for one cereal coffee may reflect the raw materials, such as chicory, used in its manufacture. Of the alcoholic beverages, wines appear to contain about the same amount as grape juice (range 0.35 to 1.0 mgilOO ml). Cider contains a low level similar to apple juice. We found that beer contains appreciable amounts. which was not previously reported in the literature. T here was a big range of salicylate in the liqueurs that we tested, with Benedictine highest. presumably from one of the secret ingredients.

Sweets little research has been done by others on the presence of salicylate in popular sweets and confectionery. However, porsch et a!. (55) and others have identified salicylate in anise and mint. We therefore analyzed a representative number of licorices and peppermints. which have been listed in Table 1.

Values for cocoa and carob-negligible amounts-are also included. The peppermints contained variable amounts. It would appear that high salicylate contents in mint candies come mostly from additional flavorings like methyl salicylate.

Legumes, nuts, and seeds legumes are generally safe for salicy!ate-sensitive people. AU dry legumes that were analyzed had less than 0.08 mg/l00 gm in the dry state. Soybean5 are low in salicylate; Similarly the fermented product, soy sauce , contained negligible amounts. Table 1 contains information on 10 nuts. Almonds, water chestnuts, and peanuts (in skin) were moderately high (3.0, 2.9, and 1.1 mg salicylate per 100 gm, respec tively). Other nuts contained small to moderate amounts (0.07 to 0.5 mgi100 gm), Coconut contains a small amount. Sesame seeds, poppy seeds. and sunflower seeds (included here with the nuts) contain negligible amounts of salicylate.

Cereals Salicylate levels in nine whole.grain cereals are negligi ble. with the exception of a yello.... :naize meal which contributed 0.43 mgilOO gm.

Meat, poultry, fish, eggs, and dairy products Beef, lamb, pork, and chicken all have negligible salicy late content. liver was found to contain 0.05 mgilOO gm. Only two fish have been analyzed so far. and both contained no salicylate. Oysters had none; prawns and scallops contained 0.04 and 0.02 mgil00 gm, respec tively, having more salicylate than most meats or fish but sti 11 very small amounts. Dairy products, including cheese, do not contain ap preciable amounts of salicylates.

Journal

of

The

American

Dietetic

Research

Association

959 C:!61 Winter, M ,

Conclusion The values for salicylate in foods that we have obtained work out to a range from about 10 mg to 200 mglday salicylate in Western diets. This is of the same order of magnitude as the challenge dose of salicylate used in clinical testing (60), usually a 300-mg aspirin tablet. The usual adult pharmacological dose of aspirin is 600 mg (two tablets) at a time, often several times a day, Previous figures for salicylates in most foods are so much smaller than this that it is difficult to see how the food could have similar effects to salicylate medication in sensitive individ· uals.

tl7l (28)

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Wick, E.L:

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M" and Sdkurai.

y,:

Fla'vour comoonents In

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...nalvSlS 01 lne flavour 01 rum by

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E,,',,,, and CdPUll. ....

·

The quantitative anaiyslsof ilavanoidcl and

re La ted compounds In wine bv gas·liqu.d chromatography.

Enolo gy

\"tlculture 19&8 p 238.

J.. 5ipma. G" ,(ettenes. D.K . . and PVp;'e" I" ,"ew vo l ati l e cGn'ponenls of roasted coifee. ) ASnc Food Ch em 1&: ICOO. 1961l. .4E" 5allo, R. . and Kuwabaf