Nutrition Diet: What foods contain high salicylates?

October 7, 2025 •

3 min read

According to research published by the Journal of the Academy of Nutrition and Dietetics, salicylates are naturally occurring compounds found in plants that act as a natural defense mechanism against pests and diseases. However, for individuals with salicylate sensitivity or intolerance, consuming foods containing high salicylates can trigger a range of adverse reactions. This guide will help you understand and identify these foods to better manage your diet and symptoms.

Quick Summary

This article explores various high-salicylate foods, including fruits, vegetables, nuts, spices, and beverages. It provides a detailed comparison table of foods by salicylate content to help those with sensitivity manage their intake. It also covers the symptoms of salicylate intolerance and offers practical dietary advice.

Key Points

High-salicylate fruits are often dried or highly colored: Raisins, dried apricots, berries, and citrus fruits are common high-salicylate fruits.
Spices are highly concentrated sources: Herbs and spices like curry powder, paprika, thyme, and rosemary contain some of the highest concentrations of salicylates.
Processed tomato products are very high in salicylates: Canned tomatoes, paste, and sauce have significantly higher levels than fresh tomatoes due to concentration and added seasonings.
Beverages can be a hidden source: Tea, coffee, and fruit juices are rich in salicylates, as are alcoholic beverages like wine and beer.
Peeling produce can reduce salicylate content: For some fruits and vegetables, like cucumbers and zucchini, peeling removes the salicylate-rich skin, thereby lowering the overall content.
Symptoms are not a true allergy but an intolerance: Salicylate sensitivity is a pharmacological reaction, not an immune-system response, though the symptoms can be similar to an allergy.
Non-food sources can contribute to the load: Salicylates are also found in aspirin, toothpaste, and some cosmetic products, and can contribute to the body's overall load.

Understanding Salicylate Sensitivity

Salicylates are chemicals derived from salicylic acid that are naturally present in many plants and manufactured for use in products like aspirin. While generally safe for most people, those with a salicylate intolerance or sensitivity have difficulty processing these compounds, which can lead to a buildup in the body and trigger various symptoms. These reactions are a pharmacological response, not a true immune-mediated allergy. Symptoms can be widespread, affecting the skin, digestive system, and respiratory tract.

The amount of salicylate in food can vary based on factors like ripeness, growing conditions, and processing. For instance, dried fruits often have a higher concentration of salicylates than their fresh counterparts due to the removal of water. Cooking and peeling can also impact the salicylate content. A key aspect of managing this sensitivity is understanding which foods are the primary culprits.

High-Salicylate Fruits

Many fruits, especially berries and dried varieties, are known for their high salicylate content. This can be particularly challenging as these fruits are often promoted as healthy. Dried fruits, in particular, have concentrated levels of salicylates and should be approached with caution for those with a sensitivity.

High-salicylate fruits include:

Raisins and prunes
Apricots (especially dried)
All berries, including strawberries, blackberries, blueberries, and raspberries
Oranges and other citrus fruits
Cherries and grapes
Pineapple
Avocado (when very ripe)

Vegetables with High Salicylate Levels

While vegetables are a cornerstone of a healthy diet, several contain significant amounts of salicylates. The salicylate content in vegetables can be highest just under the skin or in the outer leaves.

High-salicylate vegetables to be aware of include:

Tomatoes (especially in paste, sauce, and canned forms)
Broccoli and cauliflower
Cucumbers and zucchini (especially with the peel)
Radishes
Spinach
Peppers and eggplant (nightshade family)
Olives and pickles

Herbs, Spices, and Other Sources

Herbs and spices have some of the highest concentrations of salicylates per gram and are a major dietary consideration for those with a sensitivity. Flavored products and beverages are also common sources.

Herbs and spices:

Curry powder and turmeric
Paprika
Thyme, rosemary, and oregano
Cinnamon and cumin

Beverages and condiments:

Tea (black, green, and herbal) and coffee
Fruit juices, cordials, and fruit-flavored drinks
Wine and beer
Honey
Vinegar and Worcestershire sauce

Navigating a Low-Salicylate Diet

For those with a salicylate intolerance, a low-salicylate diet can be an effective way to manage symptoms. This typically involves a supervised elimination and reintroduction process to determine individual tolerance levels. Since salicylates can accumulate in the body, it's not just about avoiding high-salicylate foods, but also being mindful of other daily exposures from medications, toothpaste, and cosmetics. While restrictive, working with a healthcare provider can ensure a nutritionally balanced approach.

Comparison of Salicylate Content in Common Foods


Food Category	High Salicylate Foods	Low Salicylate Foods
Fruits	Berries, Apricots (dried), Raisins, Grapes, Oranges, Cherries	Bananas, Pears (peeled), Golden Delicious Apples, Mango, Papaya
Vegetables	Tomatoes (canned), Broccoli, Spinach, Radishes, Cucumbers, Zucchini	Cabbage, Celery, Peeled White Potatoes, Lentils, Bamboo Shoots
Herbs & Spices	Curry Powder, Paprika, Thyme, Rosemary, Oregano, Cinnamon	Fresh Parsley, Chives, Salt, Saffron
Beverages	Tea (black, green, herbal), Coffee, Wine, Beer, Fruit Juices	Water, Milk, Gin, Vodka
Nuts & Seeds	Almonds, Peanuts, Pine Nuts, Pistachios	Pecans, Hazelnuts, Sesame Seeds

Conclusion

For those with salicylate sensitivity, understanding what foods contain high salicylates is a critical first step toward managing symptoms and improving overall quality of life. This requires a diligent approach to reading labels and being aware of the cumulative effect of salicylates from various dietary and non-dietary sources. Working with a registered dietitian or medical professional is recommended to safely identify your tolerance level and develop a personalized low-salicylate diet. By focusing on low-salicylate alternatives and monitoring your intake, it is possible to maintain a balanced and nutritious diet while minimizing adverse reactions.

Frequently Asked Questions

Salicylate sensitivity, or intolerance, is a condition where an individual has adverse reactions to salicylates, which are naturally occurring chemicals in many plants. It is not a true allergy and is caused by the body's inability to properly metabolize or process these compounds.

There is no lab test for salicylate sensitivity. Diagnosis is typically made through a process of dietary elimination and challenge testing, where high-salicylate foods are removed and then reintroduced under medical supervision to observe reactions.

Yes, cooking and processing can affect salicylate levels. For example, dried fruits contain more concentrated salicylates than fresh fruits. Similarly, processed tomato products like paste and sauce have higher levels than fresh tomatoes.

No, not all fruits are high in salicylates. While berries, citrus, and dried fruits are high, low-salicylate options include peeled bananas and pears, as well as certain types of apples like Golden Delicious.

Many herbs and spices are very high in salicylates, including curry powder, paprika, and cinnamon. However, some herbs like fresh chives and parsley have lower levels.

Salicylates are also found in non-food products such as aspirin and other medications, certain toothpastes, mint-flavored products, and some cosmetic items.

While a low-salicylate diet is effective for managing symptoms, it is very restrictive and is typically done under the guidance of a dietitian. The goal is to identify individual tolerance levels, rather than a permanent complete elimination, to maintain a balanced diet.