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Int Arch Allergy Immunol. 2018;176(3-4):198-204. doi: 10.1159/000488348. Epub 2018 May 7.

Which Fruits and Vegetables Should Be Excluded from a Low-Salicylate Diet? An Analysis of Salicylic Acid in Foodstuffs in Taiwan.

Author information

1
Department of Applied Chemistry, National Chiayi University, Chiayi, Taiwan.
2
Dalin Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Dalin, Taiwan.
3
Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio, USA.

Abstract

BACKGROUND:

Eliminating pseudoallergens is an important element of managing chronic spontaneous urticaria (CSU). Salicylic acid (SA) is a primary pseudoallergen in plant-based foodstuffs. Current dietary recommendations are not applicable in East Asia because data on the SA content of many vegetables and fruits commonly consumed in this region are lacking.

METHODS:

We therefore determined the concentration of free SA in 79 popular vegetables and fruits frequently consumed in Taiwan using gas chromatography-mass spectrometry.

RESULTS:

The SA content ranged from 0.09 to 2.3 mg/kg in the fresh vegetables examined, and from 0.01 to 0.48 mg/kg in the fruits.

CONCLUSIONS:

Data regarding the SA content of East Asian vegetables and fruits could help CSU patients limit their pseudoallergen consumption.

KEYWORDS:

Diet therapy; Gas chromatography-mass spectrometry; Salicylates; Salicylic acid; Urticaria

PMID:
29734181
DOI:
10.1159/000488348
[Indexed for MEDLINE]

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