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

Auteur(s) :
Venter C., Chiang HL., Syue PC., Ku KL., Wu CH.
Date :
Mai, 2018
Source(s) :
International archives of allergy and immunology. # p1-7
Adresse :
Department of Applied Chemistry, National Chiayi University, Chiayi, Taiwan.

Sommaire de l'article
Imprimer

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.

Source : Pubmed
Retour