Salicylates Intolerance
Salicylates are chemicals that occur naturally in many plants, including many fruits vegetables, and herbs. Salicylates in plants act as a natural immune hormone and preservative, protecting the plants against diseases, insects, fungi, and harmful bacteria. Salicylates are also created synthetically and can be found in many medicines, perfumes and preservatives.
In high enough doses salicylates are harmful to everyone. However, most people can handle average amounts of salicylate in food, products and medications without any adverse affects on their health. But, there is a small percent of the population for which even a small dose of salicylates can be a problem. Some adults and children may develop symptoms and health problems from salicylates which are dose-related. This is called ‘Salicylate Sensitivity’ or ‘Salicylate Intolerance’ and is different than an allergy. People with salicylate intolerance are unable to handle more than a certain amount of salicylates at a time. The tolerated amount and items vary slightly from person to person. Salicylates also have a cumulative effect in the body and build up over time, this means that a salicylate sensitive person may be able to tolerate a small amount of salicylates but will experience symptoms after excessive exposure.
What are the symptoms of Salicylate Sensitivity / Salicylate Intolerance?
This list of symptoms was compiled from a combination of resources dealing with salicylate sensitivity. The numbers on the right side of the symptoms identify how many resources sited that symptom as a symptom of salicylate intolerance. This list is not meant as a tool for diagnosis, but to give people an idea of the wide range of symptoms that have been associated with this issue. Symptoms could also be results of other serious problems, so do not assume that just because you have some of the symptoms listed on this site that you are salicylate intolerant or that salicylates are the cause of your symptoms. It is always wise to consult a doctor/professional and not self diagnose.
Food Intolerance:
- Is a pharmacological reaction to the chemicals in foods (it is like the side effects of a drug).
- Is most common in children, because they consume a higher dose per weight of food chemicals than adults. But, food intolerance is also very common in women of child-bearing age, because of hormonal influences. Senior citizens can be vulnerable as well, because aging of livers and kidneys have a harder time excreting chemicals from the body. People who have been exposed pharmaceutical drugs, toxic chemicals or illness are also more likely to develop food intolerance.
- Is more common (some experts say 10% of people are affected) and affects babies, children and adults.
- It can take up to 48 hours or more for a food intolerance reaction to occur. When a person is in regular contact with a problem food/chemical they symptoms can appear to be a chronic condition rather than a reaction to food.
- Food intolerance reactions are dose-related. Some people are more sensitive than others and will react to smaller doses while others are less sensitive and will only react to larger doses of the problem food/chemical.
- Currently there is no method of testing that can accurately determine food intolerance. Elimination diets are the best way to figure out if someone is food intolerant.
In contrast a Food Allergy:
- Is an immunological reaction to food proteins.
- Are most likely to affect babies and young children because their immune systems are not as fully developed.
- Are considered to be rare (experts say they affect only 1% of adults, 3% of children under five, and up to 8% of babies).
- Reactions happen quickly – usually within 30 minutes.
- A food allergy reaction can occur from the tiniest amount of an allergen.
- Food allergies can be tested for the most common method being skin prick tests or blood tests.
An elimination diet is the only way to accurately determine if salicylates are the cause of your health problems. To do this you must avoid salicylates (by eliminating products containing salicylate and limiting your diet to foods that do not contain salicylate or are very low in salicylates) for 4-6 weeks. Once your body has gotten rid of the stored salicylate your should notice a difference in your symptoms – each person is different and it takes different people different amounts of time before they begin to feel better. After the elimination process you can start re-introducing foods containing salicylate (start with foods that are low in salicylates, then moderate and then try foods that are higher in salicylates). If you notice your symptoms returning go back to having no salicylates (or at least things low in salicylate) and let your system clean out again. Keep careful track of what things you react to and begin to form a personalized diet of things you can and can’t tolerate, and amounts you can and can’t tolerate. Hopefully before long you will be feeling healthier and symptom free.
An elimination diet should only be attempted after you have consulted your doctor and your symptoms have been reviewed objectively – NEVER SELF DIAGNOSE.
Be careful when reintroducing salicylates into your system after an elimination period. If you are not careful severe reactions can occur. If you reduce the level of salicylates in your system and then reintroduce too many salicylates at once (as in taking an aspirin, which is packed with salicylate) you can go into anaphylactic shock, which could result in death. It is always best to consult a professional before attempting any new diet.
A Word about Histamine and Amine Intolerance
People who are salicylate intolerant are also likely to develop an Amine Sensitivity or Histamine Intolerance. Histamine and the similar amine substances occur naturally in a variety of foods. They especially develop from the breakdown of protein and fermentation that occurs during food processing. Therefore, fermented products such as alcohol and some cheeses are especially high in amines. Also, meats that have been cooked too long or are not fresh can be very high in amines. Symptoms of Histamine or Amine Sensitivity include (but are not limited to) flushing, sweating, increased heart rate and palpitations, fall in blood pressure, fainting, asthma, tissue swelling, headaches, migraines, itching, rashes, hives, nausea, vomiting, diarrhea, abdominal cramps, and tingling/itching/burning in the mouth. Amines have the ability to affect the width of blood vessels therefore causing a variety of circulation problems. As you can see some of the symptoms of amine intolerance are similar to salicylate intolerance. In fact around 70% of foods that are high in salicylate are also high in amines.
www.salicylatesensitivity.com
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