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Salicylate sensitivity, also known as salicylate intolerance, is a chemical reaction that occurs when too much salicylate (salicylic acid) is introduced into a person's system. Salicylates are chemicals that occur naturally in plants and serve as a natural immune hormone and preservative, protecting the plants against diseases, insects, fungi, and harmful bacteria. Salicylate can also be found synthetically in many medications, perfumes and preservatives. This chemical can cause health problems in anyone when consumed in large doses. But, for those who are salicylate intolerant even small doses of salicylate can cause reactions. This reaction is different than a true allergy as it is a pharmacological reaction (like the side effects of a drug) and not an immunological reaction. People with salicylate sensitivity are unable to handle more than a certain amount of salicylates at a time without symptoms occurring.
Additional recommended knowledge
The most common symptoms of salicylate sensitivity are:
Because salicylate intolerance is not a true allergy there is currently no scientific method that will accurately determine if a person is sensitive to salicylates or not. This is because salicylate sensitivity is a dose-related reaction and symptoms only occur when the tolerance level of the individual has been exceeded. One method currently available to determine food intolerance is an elimination diet. Completely eliminating salicylate from one’s diet and environment for 4 to 6 weeks can decrease or possibly eliminate all symptoms involved with salicylate intolerance. After this time period, most salicylate intolerant people can consume or come into contact with occasional small doses of salicylate without symptoms re-occurring. Alternately, those who are extremely sensitive to salicylates should avoid salicylates as much as possible.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Salicylate_sensitivity". A list of authors is available in Wikipedia.|