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Salicylates in Foods
Article first published online: 27 APR 2009
DOI: 10.1111/j.1753-4887.1996.tb03803.x
© 1996 International Life Sciences Institute
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How to Cite
Janssen, P. L. T. M. K., Hollman, P. C., Venema, D. P., van Staveren, W. A. and Katan, M. B. (1996), Salicylates in Foods. Nutrition Reviews, 54: 357–359. doi: 10.1111/j.1753-4887.1996.tb03803.x
Publication History
- Issue published online: 27 APR 2009
- Article first published online: 27 APR 2009
- Abstract
- References
- Cited By
It was recently suggested that the intake of salicylates from food may have contributed to the decline in cardiovascular mortality in the United States. However, a normal mixed diet provides far too few salicylates to have an effect on disease risk.