June 2023: I've been made aware that the table formatting has lost mobile responsive functionality. If you're on a phone and can change orientation to landscape mode instead of portrait, you should be able to see most of it. I didn't expect this list to be so long or complex when I first started it, so I'm looking for better solutions with a searchable database to replace the current system this summer. Thanks for your feedback and patience! -Sarah
Jump to: Negligible | Low | Medium | High | Highest | Body/Medicine/Cleaning Products | Chemicals | Sources
There have been five major studies testing salicylates in food over the last forty years. I will categorize food by the highest study's levels which includes Free + Bound Salicylic Acid levels, but also include all the historical results. Please take caution while trying new foods. Also note, that the food industry has changed and scientific methods improved in 40 years which may be a few reasons why salicylate levels have changed.
Malakar et al. reports all levels with free plus bound salicylic acid, not just free like Swain et al. 1985. This may explain why levels are higher than before. Kęszycka also reports both free and bound, but provides the levels separately. This is why white rice is no longer in the negligible list - it has a low level when including bound salicylic acid. While it's not known how the body metabolizes bound salicylates, it's good to know what the full potential is.
The best way to use this list is to search for the food item with your browser search - look for ALL the mentions. For example, figs are listed in three categories depending on how they are preserved.
Also, some foods were not included in the five research articles, so I've included items like the St. Joseph's Health Care Sal-free Diet Guide, and other valuable or popular lists. They do not include measurable amounts, just estimated levels.
Print out easy to read/print list for the grocery store
Zero to Negligible Salicylate Foods, levels below 0.99 mg/kg
Food
|
SA Amount (Source)
|
Level |
Notes |
Vegetables |
|||
Bamboo shoots, canned | 0mg/kg (Swain et al. 1985) | 0-Negligible | Sunshine brand tested |
Choko/Chayote/Mirilton squash/Sayote/Custard Marrow/vegetable pear/pear squash/xuxu/machuchu/mango squash/iskut/christophine/cho cho / su su | 0.10mg/kg (Swain et al. 1985) | 0-Negligible | The best little squash around! |
Napa/Chinese Cabbage | Fresh: 0.337 Free SA mg/kg; 0.158 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) | 0-Negligible | |
Potato, white (peeled) | 0mg/kg (Swain et al. 1985) | 0-Negligible | Swain's unpeeled potato showed later test levels increased. Try this one cautiously, assuming it also may have increased. Only white, other varieties have higher levels. |
Shallots | 0.30mg/kg (Swain et al. 1985) | 0-Negligible | |
Fresh Fruits
|
|||
Pear, Batlett canned | 0mg/kg (Swain et al. 1985) | 0-Negligible | Letona brand. St. Joseph's Health Care specifies "***Canned Pear has negligible amounts of salicylate if it is in sugar syrup, but if it is in natural juices/syrups, it has a moderate amount of salicylate as these often contain some peel, which contains salicylates" |
Beverages |
|||
Cereal coffe, Dandelion | 0.8mg/L (Swain et al. 1985) | 0-Negligible | Powder - This is made with the roots, which is different from dandelion tea. |
Cereal coffee, Ecco | 0mg/L (Swain et al. 1985) | 0-Negligible | Powder. Ecco ingredients are: Cereals (Barley, Malted Barley, Rye) 82%, Chicory 18%. |
Chocolate beverage, Aktavite | 0mg/L (Swain et al. 1985) | 0-Negligible | Powder |
Chocolate malt, Milo | 0.1mg/L (Swain et al. 1985) | 0-Negligible | Weighed in powder form |
Chocolate malt, ovaltine | 0mg/L (Swain et al. 1985) | 0-Negligible | Weighed in powder form |
Instant coffee, Andronicus | 0mg/L (Swain et al. 1985) | 0-Negligible | Powder |
Liquor, Gin | 0mg/L (Swain et al. 1985) | 0-Negligible | Gilby's brand tested |
Liquor, Vodka | 0mg/L (Swain et al. 1985) | 0-Negligible | Smirnoff brand tested |
Liquor, Whisky | 0mg/L (Swain et al. 1985) | 0-Negligible | Johnnie Walker |
Pear juice, homemade | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Consider making homemade juice with peeled pears, and low-sal varieties. |
Nuts and Seeds |
|||
Poppyseed | 0mg/kg (Swain et al. 1985) | 0-Negligible | dried |
Spices, Vinegars, Flavors |
|||
Apple butter, homemade | Low (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Recommends making with acceptable peeled apples. |
Saffron | 0mg/kg (Swain et al. 1985) | 0-Negligible | powder form |
Soy sauce | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Rice wine vinegar | No/Low chemical (RPAH Allergy, 2019) | 0-Low | RPAH lists this as not containing salicylates. No tests. |
Vinegar, malt | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Baking |
|||
Baking powder | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Baking Soda | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | Also called Bi-Carb Soda |
Caramel, homemade | 0mg/kg (Swain et al. 1985) | 0-Negligible | Caramel is made from sugar and water/dairy (milk or butter), both are sal-free. |
Carob powder | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Citric acid | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | Can be derived from MANY sources, like citrus. Aspergillus niger (fungus) is the main producer and can be fed a sugar solution from just about anything, but it is usually corn, wheat, or sugar. |
Cocoa powder | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Corn Starch | neg (St. Joseph's Health Care) | 0-Negligible | Known as corn flour in Australia, but not corn flour (very fine corn meal and yellow) in the US. Also known as Maize Starch. |
Cream of Tartar | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Dextrose | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | From corn |
Gelatin | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Malt | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Malt extract* | neg* (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. *Contradicts another spot in the report that show malt extract as a medium sal. Since there are no actual numbers, I can't categorize it correctly. However, malt is derived from barley, which doesn't contain sals, so it's probably safe, as long as there are no added flavors. |
Maltodextrin | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | From corn |
Maple syrup |
0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0mg/kg (Swain et al. 1985) |
0-Negligible | Malakar tested: Woolworths select, S&W premium, Queen brands. Swain tested Campbell brand. Some people are having good luck with Maple Vinegar/Maple Syrup Vinegar - I haven't tried it, and it hasn't been tested, but if it's only made from syrup, it might be okay. |
Marshmallows/Fluff |
No/Low chemical (RPAH Allergy, 2019) |
0-Negligible | |
Pectin | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Psyllium Husks | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Salt | - (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Salt should be zero, because it should only be Sodium chloride. Even sea salts with extra minerals should be ok. Stay away from fancy flavored salts. |
Soy lecithin | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Sugar, castor/powdered |
0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0mg/kg (Swain et al. 1985) |
0-Negligible | Malakar tested CSR, Homebrand, and Billington |
Sugar, white granulated | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Sugar, icing | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Sugar, soft brown | 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | 0-Negligible | CSR, Homebrand |
Xanthan Gum | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Sugar substitutes Xylitol, Stevia, Erythritol, |
Never tested | Neg/Low | These should all be ok, but they have never been tested. However, some people do react to them. Xylitol, on it's own functions as a mild laxative. It's derived from birch and corn (plants higher in salicylates) but should be processed enough not to have any salicylates remaining. Stevia is from a leaf of a plant, but many low-sal folks can tolerate it. Stevia is in the Asteraceae family, so if you have an allergy to ragweed, it's recommended to be cautious with it. Erithritol is similar to xylitol and derived from corn. |
Yeast, dry for bread | Low* (RPAH, 2019) | 0-Negligible | *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. |
Fats and Oils |
0-Negligible | ||
Butter | Neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Canola/rapeseed oil |
Neg (St. Joseph's Health Care) Low* (RPAH, 2019) |
0-Negligible |
No SA amount provided. *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. |
Cocoa butter | Never tested | Negligible | Cocoa butter can be used as a cosmetic or food. To my knowledge it has never been tested for salicylates (other than tested combined with chocolate), but is generally well-tolerated and presumed to be negligible. |
Cottonseed | Low* (RPAH, 2019) | 0-Negligible | *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. |
Ghee | Low (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. I haven't seen any research why clarified butter (which is zero) would result in a higher sal level for ghee. It's possible they use an additive to have it keep in the jar longer. |
Margarine | Neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Only if it is made with vegetable or canola oil. |
Olive oil | 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | 0-Negligible | Traditionally, olive oil has been considered high, although I'm still looking for the research to support it. Malakar tested the Balducci extra virgin, Moro, and Bertolli brands (in Australia). All of them tested negligible. |
Palm oil | Low* (RPAH, 2019) | 0-Negligible |
*RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. This has never been tested. There are three types of palm oil: red palm oil which is the unrefined and usually cold pressed version from the palm fruit, palm oil (refined and bleached) and then palm kernal oil from the seeds of the fruit. I'd bet that RPAH probably recommends the bleached and refined version which is the most mainstream and available kind. |
Rice Bran Oil | Low* (RPAH, 2019) | 0-Negligible | *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. |
Safflower oil |
Neg (St. Joseph's Health Care) Low* (RPAH, 2019) |
0-Negligible |
No SA amount provided. *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. |
Soy oil |
Neg (St. Joseph's Health Care) Low* (RPAH, 2019) |
0-Negligible |
No SA amount provided. This has never been tested, but soy has been and tests are negligible and low (except when green as edamame). *RPAH's lowest level is low (there's no negligible) and includes levels for both amines and salicylates. |
Sunflower oil | 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | 0-Negligible | Homebrand, Golden Fields, and Crisco |
Dairy and Eggs, & Subs |
|||
Cheese, blue vein | 0.50mg/kg (Swain et al. 1985) | 0-Negligible | |
Cheese, Camembert | 0.10mg/kg (Swain et al. 1985) | 0-Negligible | |
Cheese, cheddar (white) | 0mg/kg (Swain et al. 1985) | 0-Negligible | Check cheddar ingredients, many have yellow coloring like annatto added, which is high in salicylates |
Cheese, cottage | 0mg/kg (Swain et al. 1985) | 0-Negligible | Check for no added ingredients |
Cheese, mozarella | 0.20mg/kg (Swain et al. 1985) | 0-Negligible | |
Cheese, "tasty cheddar" | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Cream | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Egg (both whites and yolks) | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Goat milk | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Ice cream | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Careful with ingredients! I like plain chocolate. Custards are good too and made with eggs added. |
Milk | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Oat milk | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | Careful with ingredients. Many have added vitamins and oils. |
Rice milk | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Careful with ingredients. Many have added vitamins and oils. |
Soy milk | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Careful with ingredients. Many have added vitamins and oils. |
Tofu | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Yogurt | 0mg/kg (Swain et al. 1985) | 0-Negligible | Avoid additives and flavors |
Meat and Seafood |
|||
Beef | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Chicken | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Fish | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Kidney | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Lamb | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Liver | 0.50mg/kg (Swain et al. 1985) | 0-Negligible | |
Organ meets | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Oysters | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Pork | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Prawns | 0.40mg/kg (Swain et al. 1985) | 0-Negligible | |
Rabbit | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Salmon, canned | 0mg/kg (Swain et al. 1985) | 0-Negligible | Tested Lunchtime Pink, make sure it is in water, and not with a vegetable broth |
Sausage casing | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Scallops | 0.20mg/kg (Swain et al. 1985) | 0-Negligible | |
Shellfish | low (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Tripe | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Tuna, canned | 0mg/kg (Swain et al. 1985) | 0-Negligible | Tested SeaKist, make sure it is in water, and not with a vegetable broth |
Veal | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Grains/Cereals/Starches |
|||
Arrowroot powder | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Barley |
<LOD Free SA mg/kg; 0.237 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0mg/kg (Swain et al. 1985) |
0-Negligible |
<LOD stands for Limit of detection, so almost zero. Melvit groats brand from Poland. Swain specifies unpearled |
Millet | 0mg/kg (Swain et al. 1985) | 0-Negligible | grains and hulled grains |
Quinoa (white, tri-color) | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Quinoa, white flakes | 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | 0-Negligible | Macro organic brand |
Quinoa, white flour | 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | 0-Negligible | Mckenzies brand |
Rice, Arborio | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Rice, sushi | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Rice cereals (plain) | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. |
Rice paper | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | for rolling egg rolls/spring rolls |
Rice noodles | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Rice, white rice flour | 0mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | 0-Negligible | McKenzies brand |
Rye | 0mg/kg (Swain et al. 1985) | 0-Negligible | rolled |
Rye flour | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided |
Sago | neg (St. Joseph's Health Care) No/Low chemical (RPAH Allergy, 2019) |
0-Negligible | No SA amount provided. Sago is an edible starch that is made from the pith of palm trees RPAH Allergy, 2019 recommends boiling to reduce levels. |
Tapioca | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Tapioca is a fine powder sold as both starch/flour. It is derived from the cassava plant. |
Wheat |
(Flour) <LOQ Free SA mg/kg; 0.189 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0mg/kg (Swain et al. 1985) |
0-Negligible |
Kęszycka tested bound SA that others have not tested - but shows that it is not entirely free of sals. <LOQ means it was close to zero. RPAH (2019) lists other wheat deritvatives like flour (plain, self-raising, white, wholemeal, bleached, unbleached, branm, germ, kibbled wheat, bulgher, semolina, freekah, couscous, wheat starch, and burghul in their lowest category. |
Legumes/Beans (dried) |
|||
Black-eyed beans | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Borlotto beans / borlotti | 0.80mg/kg (Swain et al. 1985) | 0-Negligible | |
Brown beans | 0.02mg/kg (Swain et al. 1985) | 0-Negligible | Pinto beans? |
Chickpeas/Garbanzo beans | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Lentil, yellow split or French stule | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Lima beans | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Mung beans | 0mg/kg (Swain et al. 1985) | 0-Negligible | |
Pea flour/pea protein | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Soy beans | 0mg/kg (Swain et al. 1985) | 0-Negligible | includes soy grits |
Soy protein | No/Low chemical (RPAH Allergy, 2019) | 0-Negligible | |
Split pea, yellow | 0.2mg/kg (Swain et al. 1985) | 0-Negligible | |
Beans/Legumes | No/Low chemical (RPAH Allergy, 2019) | Neg-Low | RPAH (2019) lists these beans in their lowest category. They have not been tested in a lab. adzuki beans, black beans, butter beans, cannelini beans, dew beans, haricot beans (navy beans), lupin, mat beans, matki, moth beans, pinto beans, dried soy beans, Turkish gram, white beans . |
Snacks |
|||
Apple chips | low (St. Joseph's Health Care) | 0-Negligible | made homemade with acceptable varieties (and peeled) |
Plain potato chips | neg (St. Joseph's Health Care) | 0-Negligible | No SA amount provided. Find unseasoned and in an acceptable oil. Remember that skins add salicylates, so some kettle varieties may not be ok. Also, Swain listed peeled potato at 0, and unpeeled potato at 1.2mg/kg. When Malakar retested a white potato (not specified at peeled/unpeeled) it was at 4.64 - so much higher! |
Low Salicylates, levels at 1.00-2.49 mg/kg
Food
|
SA Amount (Source)
|
Level |
Notes |
Vegetables |
|||
Bean sprouts |
1.28 mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.6mg/kg (Swain et al. 1985) |
Low | |
Bok Choy | 1.84mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Low | |
Carrots |
2.30mg/kg (Swain et al. 1985) Fresh: 0.027 Free SA mg/kg; |
Low | |
Fennel bulb | 1.29mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Low | The leafy top has a higher content at 3.67. |
Pimientos, canned | 1.5mg/kg (Swain et al. 1985) | Low | Canned, Arson sweet red |
Pumpkin marrow | 1.70mg/kg (Swain et al. 1985) | Low | Test specify that it is "marrow, Cucurbita pepo" which is a traditional orange pumpkin. The marrow implies that it's the flesh and collected when fully ripe. |
Pumpkin | 1.2mg/kg (Swain et al. 1985) | Low | fresh pumpkin. It doesn't specify what the difference between this and the marrow is. |
Spinach frozen | 1.60mg/kg (Swain et al. 1985) | Low | |
Turnip | 1.60mg/kg (Swain et al. 1985) | Low | |
Fresh Fruits (unless specified)
|
|||
Apple, Red Delicious | 1.9mg/kg (Swain et al. 1985) | Low | Does not specify peeled/unpeeled. |
Apricot, canned nectar | 1.4mg/kg (Swain et al. 1985) | Low | Apricots in general are much higher, so test with caution. Product tested was Letona. This is for canned apricot nectar, not canned nectars (14.20mg/kg). |
Custard apple, Queensland | 2.10mg/kg (Swain et al. 1985) | Low | |
Figs | 1.8mg/kg (Swain et al. 1985) | Low | *fresh, dried and canned are higher. |
Grapes, S&W Seedless Canned, Light | 1.60mg/kg (Swain et al. 1985) | Low | |
Papaya | Never tested RPAH lists as not containing salicylates (2019) |
Low |
RPAH lists it in the high category, because it contains amines, but does not assign an "S" with it - meaning they say it doesn't have salicylates. Overall, people in the community say it's very safe. In all of the research articles I've looked at, papaya has never been tested in a lab. I recommend you test this cautiously. There are also varying levels of ripeness that people eat papaya at - the riper the better for fewer sals. There are also different varieties. Not knowing what variety seems a little risky to me. You should also peel it. "The Eczema Diet" by Karen Fischer does use papaya in their diet protocol. |
Peach, canned nectar | 1.0mg/kg (Swain et al. 1985) | Low | Peaches in general are higher, so test with caution. Product tested was Letona. This is for canned peach nectar, not canned peaches (6.8mg/kg) |
Pear, other | 0.23mg/kg (Wood et al. 2011) | Low | variety not reported, doesn't specify peeled or not |
Plum |
2.1mg/kg (Swain et al. 1985) - Blood (red) 0.9mg/kg (Swain et al. 1985) - Kelsey (green) 1.1mg/kg (Swain et al. 1985) - Wilson (red) |
Low | Malakar tested one variety recently (Tegan blue) that tested in the high category (6.35). Swain also listed SPC dark red canned plums at 11.16. Test with caution. |
Tamarillo fruit | 1.0mg/kg (Swain et al. 1985) | Low | |
Beverages |
|||
Apple Juice, Mountain Maid | 1.90mg/L (Swain et al. 1985) | Low | Be careful with juices, because they do not specify the variety of apples which varies a lot, and often include peels. This product tested was Mountain Maid in 1985. |
Beer, Tooheys Draught | 2.3mg/L (Swain et al. 1985) | Low | Australian beer from 1985. Beer ranges tested between 2.3-3.5. |
Cereal coffee, Bambu powder | 1.50mg/L (Swain et al. 1985) | Low | *not a real coffee |
Cider |
1.60mg/L (Swain et al. 1985) Mercury Dry 1.70mg/L (Swain et al. 1985) Bulmer's Dry 1.70mg/L (Swain et al. 1985) Lilydale Dry 1.90mg/L (Swain et al. 1985) Bulmer's Sweet |
Low | Australian cider from 1985. |
Coffee, instant decaf |
2.05mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) 0mg/L (Swain et al. 1985) |
Low | Nescafe Blend, Moccona Later test scored higher |
Coffee, instant decaf | 2.05mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) | Low | Classic Decaf, Republica |
Coffee, instant (reg) |
2.04 mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) 5.90mg/L (Swain et al. 1985) (NesCafe granules) |
Low | Malakar et al. tested Mocona Classic Medium Roast and Nescafe Blend 43 |
Coffee, instant Bushells' | 2.10mg/L (Swain et al. 1985) | Low | |
Coffee, instant Bushells' Turkish Style | 1.90mg/L (Swain et al. 1985) | Low | |
Coffee, instant Gibsons | 1.20mg/L (Swain et al. 1985) | Low | |
Coffee, instant Robert Timms | 1.60mg/L (Swain et al. 1985) | Low | |
Grape juice, Sanitarium Light | 1.80mg/L (Swain et al. 1985) | Low | Be careful with juices, because they do not specify the variety of grapes which varies a lot. This product was tested in 1985. For example, the Berri Dark (red/purple) tested high at 8.8 mg/L. |
Orange juice, Berri brand | 1.80mg/L (Swain et al. 1985) | Low | Be careful with juice, because they do not specify the variety of fruit, and testing was done 40 years ago. |
Pineapple juice, Golden Circle | 1.6mg/L (Swain et al. 1985) | Low | Be careful with juice. Please note that fresh pineapple is MUCH higher. Also, this test took place 40 years ago. |
Tea, English | 2.40mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) | Low | Twinnings, Dilma, Madura |
Tea, Peppermint |
2.19mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) 11mg/L (Swain et al. 1985) |
Low | Malakar tested Twinnings, Tasty and Nerada. Later test scored lower |
Tomato juice |
1.0mg/L (Swain et al. 1985) - Goulburn Valley brand 1.2mg/L (Swain et al. 1985) - Heinz brand 1.8mg/L (Swain et al. 1985) - Letona brand |
Low | Tomatoes in general run high, and varieties are not disclosed. Also be careful of spices and other vegetables added. |
Wine, White Dry | 1.0mg/L (Swain et al. 1985) | Low | This is the lowest end of the wine spectrum which goes all the way up to 10.2 in the very-high category. McWilliams brand tested. |
Legumes, Nuts and Seeds |
|||
Hazelnuts, Fresh | 1.40mg/kg (Swain et al. 1985) | Low | |
Peanut Butter | 2.30mg/kg (Swain et al. 1985) | Low | Sanitarium brand, 1985 Australia |
Pecans, Fresh | 1.20mg/kg (Swain et al. 1985) | Low | |
Sesame Seed, dry | 2.30mg/kg (Swain et al. 1985) | Low | |
Shea butter |
never tested |
Neg/Low |
Shea butter is normally used as a cosmetic, but it is edible. To my knowledge it has never been tested for salicylates, but is generally well-tolerated and presumed to be negligible or low. Some low-sal folks do react to it, and some speculate it could be from preservatives or additives used with it, OR maybe a cross-reaction for folks allergic to nuts. |
Soy Flour |
1.97 Free SA mg/kg; neg (St. Joseph's Health Care, No SA amount provided.) |
Kęszycka tested Radix-Bis brand, Canada origin. |
|
Split pea, green |
(raw, FlorPak) 0.71 Free SA mg/kg; 0mg/kg (Swain et al. 1985) |
Low |
|
Sunflower seed, dry | 1.20mg/kg (Swain et al. 1985) | Low | |
Grains | |||
Rice, white | 0.395 Free SA mg/kg; 1.23 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0mg/kg (Swain et al. 1985) No/Low chemical (RPAH Allergy, 2019) |
-RPAH Allergy (2019) recommends both white/brown rice. Look for unfortified without added vitamins. Kęszycka tested bound SA that others have not tested, which means that this has the potential to affect some as a low sal food. Otherwise, free salicylate level keeps this as a negligible food. Brown rice tested in the medium category for free+bound values. |
|
Baking |
|||
Confectionery caramel | 1.6mg/kg (Swain et al. 1985) | Low | Dry, unsure what this product is - info welcomed. Pascall Cream brand. |
Golden syrup | 1.0mg/kg (Swain et al. 1985) | Low | liquid, CSR brand, Australia |
Molasses | 2.20mg/kg (Swain et al. 1985) | Low | liquid, CSR brand, Australia |
Spices, Vinegars, and Flavors |
|||
Coriander leaves, fresh | 2.0mg/kg (Swain et al. 1985) | Low | This might be cilantro. Please note that coriander powder, derived from the seeds is very high. |
Horesradish | 1.8mg/kg (Swain et al. 1985) | Low | Canned, tested brand Eskal |
Medium Salicylates 2.5mg/kg - 4.99mg/kg
Food
|
SA amount (Source)
|
Level |
Notes |
Vegetables |
|||
Asparagus, canned | 3.2mg/kg (Swain et al. 1985) | Medium | Caution, fresh asparagus is in the high category. Brand tested was Triangle Spears. |
Beetroot, canned | 3.2mg/kg (Swain et al. 1985) | Medium | Golden Circle Brand. Caution, in Malakar's study, Beetroot came up very high now, but they did not retest canned. |
Cabbage, common |
2.55mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh: 0.0196 Free SA mg/kg; 0.057 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) Sauerkraut (white cabbage, Stefanek, lacto-fermented) 0.161 Free SA mg/kg; 0.268 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0mg/kg (Wood et al. 2017) 0mg/kg (Swain et al. 1985)green 0.8mg/kg (Swain et al. 1985)red/purple 0.01mg/kg (Robertson & Karmode 1981) |
Medium |
Later tests scored higher. Kęszycka tested sauerkraut (Polish) much higher than fresh cabbage, but it still came up as negligible. |
Celery |
2.79mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh: 0.0412 Free SA mg/kg; 2.85 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0.04mg/kg (Wood et al. 2017) 0mg/kg (Swain et al. 1985) |
Medium |
Later tests scored higher. |
Cucumber long peeled Australia: continental cucumber US: English cumcumber |
2.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.002mg/kg (Wood et al. 2017) |
Medium |
Common or unpeeled are higher
|
Eggplant, peeled | 3.0mg/kg (Swain et al. 1985) | Medium | |
Fennel Tops (the green part) | 3.67mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | |
Leek |
4.10mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.8mg/kg (Swain et al. 1985) |
Medium | Later test scored higher |
Lettuce, iceberg |
2.69mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.05mg/kg (Wood et al. 2017) 0 mg/kg (Swain et al. 1985) variety not specified |
Medium | Later test scored higher |
Loquat | 2.6mg/kg (Swain et al. 1985) | Medium | |
Parsley leaves, fresh |
2.80mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.8mg/kg (Swain et al. 1985) |
Medium | Later test scored higher |
Parsnip |
3.90mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 4.5mg/kg (Swain et al. 1985) |
Medium | |
Pears, canned | Medium (St. Joseph's Health Care) | Medium | St. Joseph's recommends "Canned Pear has negligible amounts of salicylate if it is in sugar syrup, but if it is in natural juices/syrups, it has a moderate amount of salicylate as these often contain some peel, which contains salicylates" |
Peas, sugar snap | 4.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | Does not include plain green peas |
Potato, white, unpeeled* |
4.64mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid)* 0.02mg/kg (Wood et al. 2017) 1.2mg/kg (Swain et al. 1985) |
Medium | *Malakar does not specify peeled or not, assuming unpeeled, because it compares Swain's value for unpeeled. |
Tomato, table common |
3.18mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.13mg/kg (Wood et al. 2017) 0.36mg/kg (Venema et al. 1996) 1.3mg/kg (Swain et al. 1985)* unknown variety 0.05mg/kg (Robertson & Karmode 1981) |
Medium | Probably beef steak variety. Does not include canned, paste, cherry, roma, or sun-dried tomatoes. |
Fresh Fruits
|
|||
Apple, Pink Lady | 2.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | Peeled |
Apple, golden delicious |
3.18mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.8mg/kg (Swain et al. 1985) |
Medium | Unpeeled |
Apple, golden delicious | 3.20mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | Peeled |
Apple, Jonathan | 3.8mg/kg (Swain et al. 1985) | Medium | Doesn't specified peeled/unpeeled |
Cherry, Morello Sour | 3.0mg/kg (Swain et al. 1985) | Medium | Canned |
Figs, canned | 2.5mg/kg (Swain et al. 1985) | Medium | S&W Kadota brand |
Lychee, canned | 3.60mg/kg (Swain et al. 1985) | Medium | |
Pawpaw |
4.79mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.8mg/kg (Swain et al. 1985) |
Medium | Later test scored higher |
Pear, Nashi/Asian | 3.23mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | Doesn't specify peeled or not |
Pear, Packham |
2.95mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0mg/kg (Swain et al. 1985) |
Medium | Peeled Later test scored higher |
Pear, William, unpeeled | 3.10mg/kg (Swain et al. 1985) | Medium | |
Watermelon |
4.8mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 4.8mg/kg (Swain et al. 1985) 0.07mg/kg (Robertson & Karmode 1981) |
Medium | |
Beverages |
mg/L |
||
Beer |
3.5mg/L (Swain et al. 1985) - Reschs Dinner Ale 3.2mg/L (Swain et al. 1985) - Tooths Sheaf Stout |
Medium | |
Brandy | 4.0mg/L (Swain et al. 1985) - Hennessey | Medium | |
Chamomile tea |
4.72mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) 0.6mg/L (Swain et al. 1985) |
Medium | Malakar tested Lipton, Tasty, Twinnings brands. Swain didn't specify. |
Cereal coffee, Reform | 3.80mg/L (Swain et al. 1985) | Medium | Powder |
Coca-Cola | 2.5mg/L (Swain et al. 1985) | Medium | |
Coffee, brewed from beans | 4.5mg/L (Swain et al. 1985) | Medium | Harris Mocha Kenya brand |
Grapefruit juice | 4.2mg/L (Swain et al. 1985) | Medium | Berri brand tested |
Sherry |
4.60mg/L (Swain et al. 1985) - Mildara Supreme Dry 4.9mg/L (Swain et al. 1985) - Penfolds Royal Reserve |
Medium | Mildara Supreme Dry |
Tea, decaf - Golden Days | 3.7mg/L (Swain et al. 1985) | Medium | per bag |
Tea, herbal fruit | 3.60mg/L (Swain et al. 1985) | Medium | per bag |
Tea, rose hip | 4.0mg/L (Swain et al. 1985) | Medium | per bag, does not include the syrup |
Wine |
4.6 mg/L (Swain et al. 1985)- Buton Dry Vermouth 3.7mg/L (Swain et al. 1985) - Kaiser Stuhl Rosé 3.5mg/L (Swain et al. 1985) - McWilliams Reserve Claret |
Medium | Careful, some wines go really high. |
Grains |
|||
Brown rice |
0.459 Free SA mg/kg; |
Kęszycka tested bound SA that others have not tested, which means that this has the potential to affect some as a medium sal food. Otherwise, free salicylate level keeps this as a negligible food. Also, remember that cooking (boiling) can reduce sals. There have been many reports of people reacting to brown rice cakes, but not boiled brown rice. -RPAH Allergy (2019) recommends both white/brown rice as negligible. Look for unfortified without added vitamins added. |
|
Oats |
0.39 Free SA mg/kg; 0mg/kg (Swain et al. 1985) |
Kęszycka tested bound SA that others have not tested, which means that this has the potential to affect some as a medium sal food. Otherwise, free salicylate level keeps this as a negligible food. Kęszycka tested Kupiec, Poland brand Swain specifies meal (ground for cereal) |
|
Nuts and Seeds |
|||
Brazil nuts | 4.60mg/kg (Swain et al. 1985) | Medium | fresh |
Chia seeds | Med-Joliee Skin 2016 | Medium | No SA amount provided. |
Flaxseeds/Linseeds | Med-Joliee Skin 2016 | Medium | No SA amount provided. |
Sesame seeds | Medium (St. Joseph's Health Care) | Medium | No SA amount provided. |
Walnuts | 3.0mg/kg (Swain et al. 1985) | Medium | fresh |
Spices, Vinegars, Flavors |
|||
Basil leaves, fresh | 3.24mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | |
Bonox, Beef extract | 2.8mg/kg (Swain et al. 1985) | Medium | Liquid |
Lemon grass | 3.59mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Medium | |
Mayonnaise | Medium (St. Joseph's Health Care) | Medium | No SA amount provided. Get the normal canola/soy oil type. Don't use the fancy avocado/olive oil types. This really depends on oil and spices. |
Tabasco Pepper | 4.50mg/kg (Swain et al. 1985) | Medium | Sauce, Mcllhenny brand |
Baking |
|||
Malt extract | Medium (St. Joseph's Health Care) | Medium | No SA amount provided. Available in powder or liquid form. |
Yeast, baking | Medium (St. Joseph's Health Care) | Medium | I haven't seen a note about baking yeast, but SJHC says it is generally ok. |
Fats/Oils |
|||
Almond oil | Medium (St. Joseph's Health Care) | Medium | No SA amount provided. |
Corn oil | Medium (St. Joseph's Health Care) | Medium | No SA amount provided. |
Peanut oil | Medium (St. Joseph's Health Care) | Medium | No SA amount provided. |
Snacks |
|||
Popcorn Popping corn |
Medium (St. Joseph's Health Care) | Medium | No SA amount provided. |
High Salicylates 5.00mg/kg - 9.99 mg/kg
Food
|
SA Amount (Source)
|
Level |
Notes |
Vegetables |
|||
Alfalfa | 7.0mg/kg (Swain et al. 1985) | High | |
Apple, canned | 5.5mg/kg (Swain et al. 1985) | High | Ardmona brand |
Artichoke | High (St Joseph's Health Care) | High | No SA amount provided. |
Asparagus |
8.21mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.29mg/kg (Wood et al. 2011) 1.4mg/kg (Swain et al. 1985) |
High | Later test scored higher |
Banana, sugar or Finger Bananas | High (St Joseph's Health Care) | High | These are the little sweet bananas. No SA amount provided. |
Brussels sprouts |
8.60mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.7mg/kg (Swain et al. 1985) |
High | Later test scored much higher |
Bell pepper/capsicum, red |
8.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.09mg/kg (Wood et al. 2011) 0.04mg/kg (Swain et al. 1985) |
High | Later test scored much higher |
Cauliflower |
5.86mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh: 0.35 Free SA mg/kg; 5.44 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0.01mg/kg (Wood et al. 2011) 0.07mg/kg (Robertson & Karmode 1981) 1.60mg/kg (Swain et al. 1985) |
High |
Later test scored much higher Kęszycka et al. showed that cooking reduces salicylate levels. |
Cucumber, common, peeled |
5.81mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.02mg/kg (Wood et al. 2011) |
High | |
Cucumber, unpeeled | 7.8mg/kg (Swain et al. 1985) | High | Variety not specified |
Choy sum | 6.89mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | |
Eggplant |
7.86mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0mg/kg (Wood et al. 2011) 8.8mg/kg (Swain et al. 1985) with peel |
High | Malakar does not specify peeled/unpeeled. |
Lettuce, butter | 8.79mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | |
Mushroom, button |
8.16mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.13mg/kg (Wood et al. 2011) 2.4mg/kg (Swain et al. 1985)* |
High | *Swain doesn't specify mushroom type, but it is fresh. |
Okra, canned | 5.9mg/kg (Swain et al. 1985) | High | Zanae brand |
Onion, white |
5.11mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.08mg/kg (Wood et al. 2011) 1.6mg/kg (Swain et al. 1985)* |
High | Later test scored much higher *Swain doesn't specify onion type. |
Pepper, green chili | 6.4mg/kg (Swain et al. 1985) | High | Fresh |
Pepper, yellow-green | 6.2mg/kg (Swain et al. 1985) | High | Fresh |
Rhubarb |
6.91mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.3mg/kg (Swain et al. 1985) |
High | Later test scored higher |
Rutabaga/Swede |
9.40mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.07mg/kg (Wood et al. 2011) 0mg/kg (Swain et al. 1985) |
High | Later test scored much higher |
Spinach | 2.29mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 5.8mg/kg (Swain et al. 1985) |
High | Later test scored lower |
Squash, baby | 6.30mg/kg (Swain et al. 1985) | High | |
Squash, butternut | 8.69mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | |
Sweet potato, white | 5.0mg/kg (Swain et al. 1985) | High | Fresh |
Tomato, canned diced |
6.42mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.13mg/kg (Wood et al. 2011) 5.3mg/kg (Swain et al. 1985) |
High | Malakar tested Ardmona, Homebrand, and Valverde (pooled). Swain tested Letona brand. |
Tomato, cherry | 7.05mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | |
Tomato, roma |
5.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.13mg/kg (Wood et al. 2011) |
High | Later test scored higher |
Tomato soups |
5.4mg/kg (Swain et al. 1985) - Heinz 5.4mg/kg (Swain et al. 1985) - Kiaora 3.2mg/kg (Swain et al. 1985) - PMU |
High | Careful with additives and spices added. |
Watercress | 8.40mg/kg (Swain et al. 1985) | High | |
Fresh Fruits
|
High | ||
Apple, granny smith, peeled |
9.70mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.55mg/kg (Wood et al. 2011) 5.9mg/kg (Swain et al. 1985) |
High | |
Apple, pink lady, unpeeled | 9.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | |
Avocado, unspecified variety | 6.0mg/kg (Swain et al. 1985) | High | Variety not specified. Haas variety is very high (29.72-Malakar). It's possible the smooth skinned avocado is lower. |
Banana, common |
5.39mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.34mg/kg (Wood et al. 2011) 0mg/kg (Swain et al. 1985) 0.05mg/kg (Robertson & Karmode 1981) |
High | Later test scored much higher |
Blueberry |
9.12mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.57mg/kg (Wood et al. 2011) |
High | Later test scored much higher |
Cherry, sweet, fresh | 8.5mg/kg (Swain et al. 1985) | High | |
Figs, dried | 6.4mg/kg (Swain et al. 1985) | High | Tested Calamata string |
Grapefruit | 6.8mg/kg (Swain et al. 1985) | High | |
Grapes, seedless Thompson |
8.31mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.02mg/kg (Wood et al. 2011) 0.03mg/kg (Venema et al. 1996) |
High | Later test scored much higher |
Grapes, seedless Ralli |
7.65mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.02mg/kg (Wood et al. 2011) 0.03mg/kg (Venema et al. 1996) |
High | |
Grapes, red malaita | 9.4mg/kg (Swain et al. 1985) | High | |
Lemons |
6.74mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.8mg/kg (Swain et al. 1985) |
High | |
Mango |
7.09mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.03mg/kg (Wood et al. 2011) 1.1mg/kg (Swain et al. 1985) |
High | Later test scored much higher Does not specify if it's peeled or not. |
Mulberry, fresh | 7.6mg/kg (Swain et al. 1985) | High | |
Orange, Mandarin, imperial |
2.70mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 5.60mg/kg (Swain et al. 1985) |
High | Swain's study specified peeled, Malakar doesn't specify - but made a good effort to replicate Swain's study. I don't know anyone that eats the peel, but I can't assume if it's not clearly stated. |
Peach, canned | 6.8mg/kg (Swain et al. 1985) | High | Letona brand |
Peach, white |
3.30mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.12mg/kg (Wood et al. 2017) 5.8mg/kg (Swain et al. 1985) |
High | Doesn't specify peeled or not Later test scored lower |
Persimmon |
5.91mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.8mg/kg (Swain et al. 1985) |
High | Later test scored much higher |
Plum, Tegan blue | 6.35mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | |
Tangelo | 7.20mg/kg (Swain et al. 1985) | High | |
Beverages |
mg/L |
High | |
Coffee | 9.6mg/L (Swain et al. 1985) - International Roast | High | |
Coffee, Instant Nescafe |
5.9mg/L (Swain et al. 1985) - Nescafe 8.4mg/L (Swain et al. 1985) - Maxwell House 6.4mg/L (Swain et al. 1985) - Moccona |
High | granules or powder |
Cointreau liqueur | 6.6mg/L (Swain et al. 1985) | High | |
Grape juice, red/purple | 8.8mg/L (Swain et al. 1985) | High | Berri Dark brand |
Juice, fruit flavored drinks | High (St Joseph's Health Care) | High | No SA amount provided. |
Juice, fruit | High (St Joseph's Health Care) | High | No SA amount provided. |
Juice, vegetable | High (St Joseph's Health Care) | High | No SA amount provided. |
Rum, Bundaberg | 7.6mg/L (Swain et al. 1985) | High | Note, Captain Morgan's is very high |
Sherry, sweet | 5.6mg/L (Swain et al. 1985) | High | Lindemans Royal Reserve |
Tia Maria coffee liqueur | 8.3mg/L (Swain et al. 1985) | High | |
Wine |
8.1 mg/L (Swain et al. 1985)- Lindemans Riesling 8.6mg/L (Swain et al. 1985) - McWilliams Cabernet Sauvignon 9.0mg/L (Swain et al. 1985) - McWilliams Private Bin Claret 8.1mg/L (Swain et al. 1985) - Penfolds Traminer Riesling 8.9mg/L (Swain et al. 1985) - Seaview Rhine Riesling 6.9mg/L (Swain et al. 1985) - Stonyfell Ma Chére |
High | |
Nuts and Seeds |
|||
Macadamia nuts | 5.20mg/kg (Swain et al. 1985) | High | Fresh |
Pine nuts | 5.10mg/kg (Swain et al. 1985) | High | Fresh |
Pistachio nuts | 5.50mg/kg (Swain et al. 1985) | High | Fresh |
Seeds: Acacia, black and white chia seeds, flaxseeds, hemp, linseeds, pumpkin, wattle seeds | No actual tests | High |
RPAH 2019 - High level includes a level for both amines and salicylates. These seeds have never been tested for salicylates. RPAH includes sunflower seeds in this list which have tested low by Swain |
Spices, Vinegars, Flavors |
|||
Fennel powder | 8.0mg/kg (Swain et al. 1985) | High | |
Gravy made from mixes | High (St Joseph's Health Care) | High | No SA amount provided.Avoid mixes with spices and added flavors like stock cubes, bouillon, meat extracts, etc. |
Marmite paste | 7.10mg/kg (Swain et al. 1985) | High | Sanitarium brand |
Vegemite paste | 8.10mg/kg (Swain et al. 1985) | High | Kraft brand |
Grains/Cereals |
|||
Buckwheat Flour |
0.76 Free SA mg/kg; 9.44 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0mg/kg (Swain et al. 1985) |
High |
Melvit Brand. Just free SA shows that the salicylate levels are negligible, but the potential with bound SA puts it into the very high category. Kasha tested in the very high category |
Cereals, breakfast, flavored, or with fruit, nuts, honey, coconut | High (St Joseph's Health Care) | High | No SA amount provided, varies |
Breakfast cereal, corn/maize | High (St Joseph's Health Care) | High | No SA amount provided. |
Maize meal/cornmeal Corn Flour |
4.3mg/kg (Swain et al. 1985) 0.79 Free SA mg/kg; 2.27 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) |
High | |
Polenta | High (St Joseph's Health Care) | High | No SA amount provided. |
Legumes/Beans (dried) |
|||
Broad beans/Fava fresh | 7.3mg/kg (Swain et al. 1985) | High | |
Kidney beans, red | 6.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | High | Doesn't specify if weight is wet or dried (cooked or not). Swain's bean tests were all dried, unless it was something like green beans or fresh fava beans. |
Baking |
|||
Corn syrup | High (St Joseph's Health Care) | High | No SA amount provided. |
Sugar, raw | High (St Joseph's Health Care) | High | No SA amount provided. |
Oils/Fats |
|||
Copha shortening | High (St Joseph's Health Care) | High | Australian shortening made from coconut. No SA amount provided. |
Sesame oil | High (St Joseph's Health Care) | High | No SA amount provided. |
Walnut oil | High (St Joseph's Health Care) | High | No SA amount provided. |
Meats |
|||
Fish, canned in oil/seasoning | High (St Joseph's Health Care) | High | No SA amount provided, varies. Avoid flavors or oils that are high in sals in your canned fish. Tuna's often include vegetable broth and fish can be canned in oil. I am also concerned about smoke flavor. Birch wood smoke is a big concern, since there are salicylates in their bark. |
Snacks |
|||
Fruit flavored snacks | High (St Joseph's Health Care) | High | No SA amount provided, varies. Candy, gelato, ices, popsibles, sherbet, sorbet, and sweets. |
Pickles, anything pickled | High (St Joseph's Health Care) | High | No SA amount provided, varies. Spices and vinegar increase a vegetable's salicyltes. |
Very High Salicylates 10.0mg/kg and higher
Food
|
SA Amount (Source)
|
Level |
Notes |
Vegetables |
|||
Arugula/Rocket leaves | 15.62mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | |
Beetroot |
26.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh: 0.134 Free SA mg/kg; 1.8mg/kg (Swain et al. 1985) |
Very High | Very contradicting results, even among Malakar and Kęszycka which both tested the bound levels. |
Brocolli |
11.01mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh: 0.059 Free SA mg/kg; 0.963 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0mg/kg (Wood et al. 2011) 6.5mg/kg (Swain et al. 1985) |
Very High |
Later test scored higher. Very contradicting results, even among Malakar and Kęszycka which both tested the bound levels. Kęszycka et al. showed that cooking reduces salicylate levels. Kęszycka tested Calabrese Natalino variety.
|
Chicory (fresh greens) | 10.02mg/kg (Swain et al. 1985) | Very High | This is a leafy green. Also, not to be confused with endive. |
Chili, red | 6.57mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 12mg/kg (Swain et al. 1985) |
Very High | Later test scored lower |
Corn on cob, fresh |
16.48mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.3mg/kg (Swain et al. 1985) 0.73mg/kg (Robertson & Karmode 1981) |
Very High |
Later test scored higher |
Cucumber, canned | 61.40mg/kg (Swain et al. 1985) | Very High | Gherkins are pickles Aristocrat gherkin variety or brand |
Green beans |
13.88mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh: 0.066 Free SA mg/kg; 0.7104 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) Cooked 0.048 Free SA mg/kg; 0.381 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) 0.07mg/kg (Wood et al. 2011) 1.1mg/kg (Swain et al. 1985) |
Very High | Later test scored much higher. Kęszycka et al. showed that cooking reduces salicylate levels. Kęszycka also tested bound SA that others have not tested. |
Yellow Beans |
Fresh: 0.088 Free SA mg/kg; 1.366 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) Cooked 0.058 Free SA mg/kg; 0.5795 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) |
Low-Potentially Very High | I've seen yellow beans on higher lists, but can't seem to track down those values. Since these are higher than green beans in Kęszycka's study, and green beans can vary up to the very high, I'm including them on the very high list. All of Kęszycka's foods showed up VERY low. This could be a reflection on Europe having better food, or a reflection of their testing method variation. Kęszycka et al. showed that cooking reduces salicylate levels. Kęszycka also tested bound SA that others have not tested. |
Endive, baby |
3.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 19.00 mg/kg (Swain et al. 1985)not specified baby/mature |
Medium /Very High |
Later test scored lower Swain does not specify the maturity of the endive. |
Endive, fresh | 19.00mg/kg (Swain et al. 1985) | Very High | Swain does not specify the maturity of the endive. Baby endive scored in medium category 2017. It's possible that this is for mature/large endive. |
Lettuce, cos | 15.82mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | |
Kale, Kalettes and most dark leafy greens | Unsure if these have been tested | Very High | RPAH (and most everyone) recommends to avoid these. I will be looking for a research article for them though. |
Mushroom, Champignon | 12.60mg/kg (Swain et al. 1985) | Very High | Canned |
Onion, Spanish |
12.85mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.6mg/kg (Swain et al. 1985) |
Very High | Later test scored much higher |
Peas, green |
25.52mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.4mg/kg (Swain et al. 1985) - specifies fresh 0.02mg/kg (Robertson & Karmode 1981) |
Very High | Later test scored much higher |
Peppers, green (capsicum) | 12.0mg/kg (Swain et al. 1985) | Very High | |
Pumpkin, Japanese (Kabocha) | 11.19mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | |
Radish |
16.93mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 12.4mg/kg (Swain et al. 1985) |
Very High | Swain specified red, small radish. |
Sweet potato, yellow |
21.15mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 4.8mg/kg (Swain et al. 1985) |
Very High | Later test scored much higher |
Tomato, paste canned |
10.81mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.75mg/kg (Venema et al. 1996) 4.3-14.4mg/kg (Swain et al. 1985)* |
Very High | Malakar tested Homebrand, Leggos, and Coles (pooled) Swain tested 4.3 for Tom Piper, 5.7 for Campbell, & 14.4 for Leggos |
Tomato sauce | 9.4-24.8mg/kg (Swain et al. 1985) | Very High | Varieties tested were Fountain, Hainz, IXL, PMU, and Rosella. Sauces are simmered down resulting in a higher concentration. Then spices are added. |
Tomato, sundried | 18.63mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | |
Zucchini/Courgette |
6.13mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) Fresh (Acceste): <LOQ Free SA mg/kg; 0.013 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) |
Very High |
Later test scored lower <LOQ, lower than instrumentation could detect (close to zero). |
Fruits
|
|||
Apricots, fresh | 8.26mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.01mg/kg (Venema et al. 1996) 25.8mg/kg (Swain et al. 1985) 0.03mg/kg (Robertson & Karmode 1981) |
Very High | Recent tests report much lower levels. |
Apricot, canned | 14.2mg/kg (Swain et al. 1985) | Very High | Ardmona brand |
Avocado, Haas | 29.72mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | There is an unspecified avocado test that came in at 6 for Swain. It's possble that the smooth skin (not Hass) is lower. I've heard people having success on forums. |
Blackberry, canned | 18.6mg/kg (Swain et al. 1985) | Very High | John West brand |
Blueberry, canned | 27.6mg/kg (Swain et al. 1985) | Very High | Socomin brand |
Boysenberry, canned | 20.40mg/kg (Swain et al. 1985) | Very High | John West brand |
Cantaloupe | 5.02mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.11mg/kg (Wood et al. 2011) 15mg/kg (Swain et al. 1985) |
Very High | Also called rockmelon Later test scored much lower |
Cherry, all other varieties not already listed | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. |
Cherry, canned | 27.8mg/kg (Swain et al. 1985) | Very High | John West brand |
Cranberry, canned | 16.4mg/kg (Swain et al. 1985) | Very High | S&W |
Cranberry, sauce | 14.4mg/kg (Swain et al. 1985) | Very High | |
Currants, black, frozen | 30.06mg/kg (Swain et al. 1985) | Very High | |
Currants, red, frozen | 50.06mg/kg (Swain et al. 1985) | Very High | |
Dates, dried |
36.90mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 45 mg/kg (Swain et al. 1985)- Cal-Date brand |
Very High | |
Dates | 37.30mg/kg (Swain et al. 1985) | Very High | |
Grapes, sultana, fresh | 18.8mg/kg (Swain et al. 1985) | Very High | |
Guava, canned | 20.20mg/kg (Swain et al. 1985) | Very High | Gold Reef brand |
Kiwi fruit |
16.61mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.31mg/kg (Wood et al. 2011) 3.2mg/kg (Swain et al. 1985) 0.02mg/kg (Robertson & Karmode 1981) |
Very High | |
Lime | Very High (RPAH, 2019) 0-Negligible (St. Joseph's Health Care) |
No SA amount provided. No SA amount provided. |
|
Loganberry, canned | 44.00mg/kg (Swain et al. 1985) | Very High | John West brand |
Nectarine |
13.28mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 3.29mg/kg (Wood et al. 2011) 0.87mg/kg (Venema et al. 1996) 4.9mg/kg (Swain et al. 1985) |
Very High | |
Olives, black |
26.75mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 3.40mg/kg (Swain et al. 1985) |
Very High | Tested Coles smartbuy, Coles pitted, deli pitted (pooled). I don't know if these are canned - probably. Swain specified kraft, canned. |
Olives, green | 12.90mg/kg (Swain et al. 1985) | Very High | Canned, Kraft |
Passionfruit |
12.40mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.4mg/kg (Swain et al. 1985) |
Very High | Later test scored much higher |
Pear, packham unpeeled | 12.90mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | |
Pineapple, canned | 13.60mg/kg (Swain et al. 1985) | Very High | Golden Circle brand |
Pineapple, fresh | 7.29mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 21mg/kg (Swain et al. 1985) |
Very High | Later test scored much lower |
Plum, canned | 11.16mg/kg (Swain et al. 1985) | Very High | SPC dark red brand |
Pomegranate |
15.17mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.7mg/kg (Swain et al. 1985) |
Very High | |
Prunes, canned | 68.7mg/kg (Swain et al. 1985) | Very High | Letona brand |
Raspberry, fresh |
10.52mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.09mg/kg (Wood et al. 2011) 51.4mg/kg (Swain et al. 1985) |
Very High | |
Raspberry, frozen | 38.8mg/kg (Swain et al. 1985) | Very High | |
Strawberry | 6.98mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.61mg/kg (Wood et al. 2011) 0.65mg/kg (Venema et al. 1996) 13.60mg/kg (Swain et al. 1985) |
Very High | Later test scored much lower |
Youngberry, canned | 30.06mg/kg (Swain et al. 1985) | Very High | Raspberry x blackberry x dewberry hybrid |
All Dried Fruits | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Generally, dried fruits have concentrated levels of SA. One reason is the measurement is done by weight/mass, so if there's no water, then there will be higher SA. Some dried fruit levels are provided in the list - like dates and raisins. |
Beverages |
mg/L |
Very High | |
Benedictine liqueur | 90.4mg/L (Swain et al. 1985) | Very High | |
Cereal coffee, Nature's Cuppa | 22.26mg/L (Swain et al. 1985) | Very High | Powder |
Champagne | 10.2mg/L (Swain et al. 1985) | Very High | Yalumba brand |
Drambui liqueur | 16.8mg/L (Swain et al. 1985) | Very High | |
Drinking chocolate powder | 51.48mg/L (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | Tested Victoria original, Nestle Alpenblend, Abundant Earth, organic. |
Port |
14.0 mg/L (Swain et al. 1985)- McWilliams Royal Reserve 42.0mg/L (Swain et al. 1985) - Stonyfell Mellow |
Very High | |
Rum | 12.8mg/L (Swain et al. 1985) - Captain Morgan | Very High | |
Tea, bag |
64.0 - Asco ALL mg/L (Swain et al. 1985) |
Very High | *Twinnings brand |
Tea, leaves |
24.80 - Billy All mg/L (Swain et al. 1985) |
Very High | *Twinnings brand |
Tea, rose hip, syrup | 11.70mg/L (Swain et al. 1985) | Very High | |
Legumes, Nuts and Seeds |
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Almonds |
47.09mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 30mg/kg (Swain et al. 1985) |
Very High | Specifies fresh. Malakar tested Coles, Freshlife, and Lucky (pooled) |
Cashew nut |
41.10mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.7mg/kg (Swain et al. 1985) |
Very High |
Later test scored much higher. These are listed as low by RPAH 2019 (raw and roasted) and are fairly well tolerated by most low-sal folks. However, others react which maybe be due to the bound salicylates. These do have amines and RPAH lists the roasted cashews as Moderate in amines. |
Lentils |
FlorPak (Poland, Dry): 3.12 Free SA mg/kg; 16.75 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) Brown or Red: 0mg/kg (Swain et al. 1985) |
Low to potentially Very High |
Kęszycka tests Free SA as a Medium level, but bound levels make it potentially Very High. They do not specify which color, except that it's FlorPak brand. RPAH (2019) state that brown, chana, dal, green, red, yellow and urid dal are all low (in their lowest category) |
Peanuts, unshelled | 11.20mg/kg (Swain et al. 1985) | Very High | Fresh |
Pumpkin seeds | 17.58mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) | Very High | Specifies fresh. Malakar tested Coles, Freshlife, and Lucky (pooled) |
Water chestnut, canned | 29.20mg/kg (Swain et al. 1985) | Very High | Socomin brand |
Spices, Vinegar, Flavors |
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Allspice powder | 52.0mg/kg (Swain et al. 1985) | Very High | |
Aniseed powder | 228.0mg/kg (Swain et al. 1985) | Very High | |
Basil leaves powder | 34mg/kg (Swain et al. 1985) | Very High | |
Bay leaf | 25.20mg/kg (Swain et al. 1985) | Very High | |
Canella powder | 420.60mg/kg (Swain et al. 1985) | Very High | |
Cardamom powder | 77.0mg/kg (Swain et al. 1985) | Very High | |
Caraway powder | 28.20mg/kg (Swain et al. 1985) | Very High | |
Cayenne powder | 176.0mg/kg (Swain et al. 1985) | Very High | |
Celery powder | 101.0mg/kg (Swain et al. 1985) | Very High | |
Chili flakes | 13.8mg/kg (Swain et al. 1985) | Very High | |
Chili powder | 13.0mg/kg (Swain et al. 1985) | Very High | |
Chives, fresh |
20.16mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.3mg/kg (Swain et al. 1985) |
Very High | Later test scored much higher |
Cinnamon powder |
57.24mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 0.78mg/kg (Wood et al. 2011) 10.0mg/kg (Herrmann & Nagel 2009) 642.0mg/kg (Patterson et al. 2006) 23.8 mg/kg (Venema et al. 1996) 122.0mg/kg (Variyar & Bandhopadhay 1995) 152.0mg/kg (Swain et al. 1985) |
Very High | |
Cloves, whole | 57.4mg/kg (Swain et al. 1985) | Very High | |
Coriander powder |
207.18mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 1.0mg/kg (Herrmann & Nagel 2009) 27.0mg/kg (Patterson et al. 2006) |
Very High | |
Cumin |
604.97mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 29.76mg/kg (Wood et al. 2011) 16294.0mg/kg (Patterson et al. 2006) 450.0mg/kg (Swain et al. 1985) |
Very High | |
Curry powder | 2180.0mg/kg (Swain et al. 1985) | Very High | |
Dill, fresh | 69.0mg/kg (Swain et al. 1985) | Very High | |
Dill, powder | 944.0mg/kg (Swain et al. 1985) | Very High | |
Fenugreek powder | 122.0mg/kg (Swain et al. 1985) | Very High | |
Fish paste | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Fish itself is no/low sal, but fish pastes have added flavors and spices that are high. |
Garam masala powder | 668.0mg/kg (Swain et al. 1985) | Very High | |
Garlic, fresh |
17.05mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 56mg/kg (Patterson et al. 2006) 1mg/kg (Swain et al. 1985) |
Very High | Later tests scored higher |
Ginger, fresh |
31.57mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 35mg/kg (Patterson et al. 2006) 45mg/kg (Swain et al. 1985) |
Very High | |
Gravies & Sauces, commercial | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Any food list that includes "spices" is pretty much out. |
Mace powder | 322.0mg/kg (Swain et al. 1985) | Very High | |
Meat paste | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Meat itself is no/low sal, but pastes and bouillons have added flavors and spices that are high. |
Mint, fresh garden type | 94.0mg/kg (Swain et al. 1985) | Very High | |
Mustard powder | 260.0mg/kg (Swain et al. 1985) | Very High | |
Nutmeg powder | 24.0mg/kg (Swain et al. 1985) | Very High | |
Oregano powder | 660.0mg/kg (Swain et al. 1985) | Very High | |
Paprika, hot powder | 2030.0mg/kg (Swain et al. 1985) | Very High | |
Paprika, sweet powder | 57.0mg/kg (Swain et al. 1985) | Very High | |
Pepper, black, powder |
45.75mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 3.0mg/kg (Herrmann & Nagel 2009) 90mg/kg (Patterson et al. 2006) 3.05mg/kg (Venema et al. 1996) 62mg/kg (Swain et al. 1985) |
Very High | |
Pepper, white powder | 11.0mg/kg (Swain et al. 1985) | Very High | |
Pimiento powder | 49.0mg/kg (Swain et al. 1985) | Very High | |
Rosemary powder | 680.0mg/kg (Swain et al. 1985) | Very High | |
Sage leaves | 217.0mg/kg (Swain et al. 1985) | Very High | |
Tarragon powder | 348.0mg/kg (Swain et al. 1985) | Very High | |
Thyme leaves | 1830.0mg/kg (Swain et al. 1985) | Very High | |
Turmeric powder |
38.83mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 20.88mg/kg (Wood et al. 2011) 17mg/kg (Herrmann & Nagel 2009) 3505mg/kg (Patterson et al. 2006) 764mg/kg (Swain et al. 1985) |
Very High | |
Vinegar, white | 11.33mg/kg (Swain et al. 1985) | Very High | |
Vinegar, wine | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. |
Worcestershire sauce | 643.0mg/kg (Swain et al. 1985) | Very High | |
Yeast extracts | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Marmite and Vegemite spcifically tested in the high category. This is not baking, brewers, or nutritional yeast. |
Grains |
|||
Buckwheat (Roasted Kasha/Groats) | 12.26 Free SA mg/kg; 14.21 Free SA + Bound SA mg/kg (Kęszycka et al. 2017) | Very High | Kupiec brand. |
Baking |
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Coconut flakes, dried |
22.26mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) 2.6mg/kg (Swain et al. 1985) |
Very High | Later test scored much higher |
Honey | 25.0mg/kg - Allowrie 37.0mg/kg - Aristacrat 101.4mg/kg - Capillano 39.0mg/kg - Mudgee 112.40mg/kg - No Frills (all Swain et al. 1985) |
Very High | |
Honey flavors | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. |
Raisins (ADFA) | 66.20mg/kg (Swain et al. 1985) | Very High | |
Sultanas/blond raisins | 78.00mg/kg (Swain et al. 1985) | Very High | |
Vanilla bean extract | 130.26mg/kg (Malakar et al. 2017, includes free plus bound salicylic acid) |
Very High |
3 batches of Queens (pooled) Considered No/Low chemical on the RPAH Allergy, 2019. |
Vanilla essence (flavor) | 14.4mg/kg (Swain et al. 1985) | Very High | specifies liquid |
Snack/Candies |
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Licorice |
97.8 mg/kg (Swain et al. 1985)- Barratts 79.6mg/kg (Swain et al. 1985) - Giant |
Very High | |
Peppermints |
7.70mg/kg - Allens Strong Mints (All Swain et al. 1985) |
Very High | |
Chewing gum Mint flavored sweets |
Very high (St. Joseph's Health Care) | Very High | No SA amount provided. |
Fruit flavors | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. |
Jam/Jelly | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Pear jam, made homemade and with peeled pears is probably ok. |
Oils and fats |
|||
Grapeseed, grape seed | Very High | RPAH (2019) lists "grape seed" as very high containing sals and amines. They don't specify which is high though. There's always a chance it's high in amines, and low-moderate in sals, but their list doesn't specify. I haven't seen a research article with tested levels yet. | |
Coconut oil | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. |
Olive oil* | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. *Olive oil has traditionally been on the X-high lists, but Malakar tested the Balducci extra virgin, Moro, and Bertolli brands (in Australia) detecting zero sals. Olives tend to be high, although I haven't seen any research actually testing oilve oil besides Malakar's. It's possible there are additives that are used to add shelf life. Remember countries permit additives differently. Try it with caution. |
Meats |
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Luncheon meats | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Many cured and luncheon meats are seasoned and will therefore contain salicyltes. |
Seasoned meats | Very high (St. Joseph's Health Care) | Very High | No SA amount provided. Many sausages, hot dogs, frankfurters, and salami are seasoned and will therefore contain salicyltes. |
Body/Medicine/Household products
Safe Ingredients |
Questionable |
Products often containing Sals |
Ingredients to Avoid |
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Drug names with salicylatesUS Brand Name
Canadian Brand Name
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Chemicals/Additives that are in cosmetics and/or food that are NOT Salicylates (or phenols or contain any benzene rings)
These are chemicals that I've found in cosmetics or food, that are absolutely not a salicylate, benzoate, phenol, or anything close to it. Just because they're on this list, doesn't mean they're approved as healthy or non-reactive to people sensitive to additives/chemicals. In a perfect world, if you're only sensitive to salicylates, you wouldn't react to these. I'm linking the ChemSpider/PubChem/Chem websites if you want to look at the molecular formulas a little closer.
Inorganics (do not contain any carbons)
- Alumina
- Barium Sulfate (CI 77120)
- Iron Oxides (CI 77491, CI 77492, CI 77499) - Fe2O3 - There are different shapes on these, but the same formula
- Manganese Violet (CI 77742), Ammonium Manganese(3+) Diphosphate
- Nitrate, Nitric acid NO3/ Nitrite NO2, Nitrous acid
- Titanium Dioxide (CI 77891) - Rutile
Organics (contain carbons) - but no bezene rings/phenols/salicylates
- Ascorbic palmitate
- Caffeine C8H10N
- Celluose (six-sided carbon rings, but contains oxygens in it, derived from plants)
- Disteardimonium hectorite
- Isododecane
- Pentaerythrityl tetraisostearate
- Polycyclopentadiene / cyclopentadiene (five-sided carbon structure)
- Magnesium glycinate
- Magnesium stearate
- Methyl Methacrylate
- Sorbitan monostearate
Sources
This is only a list of sources I used to build out the lists above. Check out the research page for more salicylate resources.
Original Research Articles
- Malakar et al. 2017: https://www.fedup.com.au/images/stories/Malakarsalicylate2017.pdf
- Robertson & Kermode 1981: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.2740320813
- Swain et al. 1985: https://www.slhd.nsw.gov.au/rpa/allergy/research/salicylatesinfoods.pdf
- Venema et al. 1996: https://pubs.acs.org/doi/full/10.1021/jf950458y
- Wood et al. 2011: https://pubmed.ncbi.nlm.nih.gov/21351247/
Other clinics/contributors/list makers
- Joilee Skin: https://cdn.shopify.com/s/files/1/0680/3205/files/Salicylate_food_charts_Eczema_Life.pdf - Joilee skin is now skin friend and is owned by Karen Ficsher. Lists are compiled by Ficsher 2016 and RPAH Allergy Unit.
- Mayo Clinic: https://www.mayoclinic.org/drugs-supplements/salicylate-oral-route-rectal-route/description/drg-20070551
- RPAH Allergy 2019: https://www.slhd.nsw.gov.au/rpa/allergy/pdf/Elimination%20Diet%20Shopping%20Guide.pdf
- SalicylateSensitivity: (maintained 2006-2010, accessed April 25, 2020) http://salicylatesensitivity.com/about/salicylate-free-products
- St John's Health Center (undated, likely 2012, accessed April 26, 2020): https://www.sjhc.london.on.ca/sites/default/files/salicylate_free_diet_food_guide.pdf
If you think this page deserves a correction, please contact Sarah - AND include your reference/source.