Just doing some quick research to see how much Salicylate is in various types of food.
There are numerous sites on-line for those who are intolerant, allergic or oversensitive to Salicylate but not many for those who are looking for benefit from dietary salicylate.
This site has some figures on Sal. content, originally from Australia in 1985,
Quantities are in milligrams per 100 grams.
e.g. Fresh strawberry 1.36 mg/100g
This article mentions a daily dose of 75mg Aspirin has been used in clinical trials,
"In 2011, British researchers, analyzing data from some 25,000 patients in eight long-term studies, found that a small, 75-milligram dose of aspirin taken daily for at least five years reduced the risk of dying from common cancers by 21 percent. "
To get the same benefit as one 75mg Aspirin from eating strawberries you would need to eat approx. 5.5kg [over 10lb]! (Edit- Figures altered, as I had got my decimal point in the wrong place)
So we would need to focus on those foods with the highest content of salicylates if we wish to increase our intake through diet alone.
Spices seem a likely contender, and I already take 1x400mg capsule of turmeric twice a day. From the site linked above...
Some spices can be extraordinarily high in salicylate, but are eaten
in such small quantities this is not often relevant. Those that might
matter are: [mg/100g]
Cumin 45.0 powder
Curry 218.0 powder
Dill 6.9 fresh
Dill 94.4 powder
Garam masala 66.8 powder
Ginger 4.5 fresh
Mixed herbs 55.6 dried
Oregano 66.0 dried
Paprika, hot 203.0 powder
Thyme 183.0 dried
Turmeric 76.4 powder
I'm not sure I fancy eating nearly 100g of turmeric at one meal time!
I wonder what the minimum dose of Aspirin would be required for the same protective effect? I would guess that those with a lower BMI could take a smaller dose?
Still, this is good food for thought.
Edit btw maths is not my strongest subject, could someone check the figures to see if I have my decimal point in the correct place. Thanks
Post Edited (phil-uk) : 7/7/2013 2:37:10 AM (GMT-6)