Posted by kathryn in Uncategorized

Next on Q & A Thursday a reader asks:

What are salicylate levels? And why are people concerned about these levels in fruit? I have come across several websites noting that the salicylate levels in pears drop to zero if you peel the skin off. I always thought that we should try to eat the skin of fruit and vegetables because that is where all the vitamins are, but should I be peeling my fruit instead?

Chemicals occurring in food

All foods contain chemicals. While we tend to think of chemicals as being bad things to be avoided, natural chemicals are present in everything we eat. Vitamins, carbohydrates and proteins are chemicals. Your food smells and tastes the way it does, because of chemicals.

What are salicylates?

Salicylates are one of these naturally occurring chemicals. They’re water soluble and particularly common in plants, where they act as hormones assisting in growth, photosynthesis and respiration.

Where are they found?

Salicylates are found in many common and normally healthy fruits and vegetables. Asparagus, beetroot, pumpkin, snow peas, apples, rhubarb and bananas all contain salicylates.

Their levels tend to be high in un-ripe fruit and reduce with ripening. They are also sometimes concentrated in the peel. Which is why unpeeled, unripe pears have more salicylates than the peeled, ripe fruit.

They’re also found in herbs, spices, nuts, honey, yeast extract, tea, coffee, jams, some flavourings, beer and wine.

Why are they a problem?

While they are natural substances, some people are intolerant to salicylates and eating foods containing these natural chemicals affects their health. As with all intolerances the best way of improving health is for the intolerant individual to avoid foods containing salicylates.

This type of intolerance is uncommon and most people are free to eat salicylate containing foods without problem – including pears with their skin.

More information

• If you think you may have a salicylate intolerance it’s important to see your doctor and be correctly diagnosed. Do not simply cut these foods out of your diet and hope to get better – as this can cause nutritional deficiencies.
• For more information take a look at the factsheets and information published by Royal Prince Alfred Hospital’s Allergy Unit.
• If you have a salicylate intolerance then I would strongly recommend their Friendly Foods recipe book.

What is Q & A Thursday?

This post is part of Q & A Thursday – a monthly burst of blogging, where you get to dictate the subject matter. Q & A Thursday is all about simple, practical answers to food and diet dilemmas sent in by readers.

Pear photograph by Anrushti.

09 October, 2008