Risks and benefits of salicylates in food: a narrative review.

This article reviews the presence, benefits, and risks of natural salicylates—plant-derived compounds related to salicylic acid and aspirin—in foods and human health. Salicylates are abundant in herbs, spices (e.g., curry, paprika), fruits, and vegetables, with vegetarians often exhibiting blood and urine salicylate levels comparable to those taking low-dose aspirin (75 mg/day). The compounds have been associated with antidiabetic, anticancer, antiviral, and anti-inflammatory effects, but can also cause hypersensitivity reactions, respiratory alkalosis, gastrointestinal bleeding, and interact with drugs such as warfarin and nonsteroidal anti-inflammatory drugs. While dietary salicylates may offer potential in disease prevention and treatment, particularly cardiovascular conditions and pre-eclampsia, further research is needed to clarify their clinical impact and safety.