{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,30]],"date-time":"2026-05-30T01:18:02Z","timestamp":1780103882226,"version":"3.54.0"},"reference-count":43,"publisher":"Wiley","issue":"S1","license":[{"start":{"date-parts":[[2011,2,23]],"date-time":"2011-02-23T00:00:00Z","timestamp":1298419200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Food Standards Agency (UK) Scholarship Scheme"},{"DOI":"10.13039\/100012095","name":"Scottish Government","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100012095","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2011,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Several studies suggest that natural salicylates in plant\u2010based foods may benefit health. However, large variation in published values of the salicylate content of foods means that relating dietary intakes to disease risk is problematical. Consequently, we have systematically reviewed the available literature using prescribed selection criteria. By combining these literature values with in\u2010house analysis, we have constructed a food composition database describing median salicylate values for 27 different types of fruits, 21 vegetables, 28 herbs, spices and condiments, 2 soups and 11 beverages. Application of a validated food frequency questionnaire estimated median dietary intakes of 4.42 (range 2.90\u20136.27) and 3.16 (2.35\u20134.89) mg\/day for Scottish males and females, respectively. Major dietary sources of salicylates were alcoholic beverages (22%), herbs and spices (17%), fruits (16%), non\u2010alcoholic beverages including fruit juices (13%), tomato\u2010based sauces (12%) and vegetables (9%). Application of the database to populations with differing dietary habits and disease risk profiles may provide further evidence for the role of dietary salicylates in the prevention of chronic diseases.<\/jats:p>","DOI":"10.1002\/mnfr.201000408","type":"journal-article","created":{"date-parts":[[2011,2,24]],"date-time":"2011-02-24T17:52:37Z","timestamp":1298569957000},"source":"Crossref","is-referenced-by-count":65,"title":["A systematic review of salicylates in foods: Estimated daily intake of a Scottish population"],"prefix":"10.1002","volume":"55","author":[{"given":"Adrian","family":"Wood","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gwen","family":"Baxter","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frank","family":"Thies","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Janet","family":"Kyle","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Garry","family":"Duthie","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2011,2,23]]},"reference":[{"key":"e_1_2_6_2_2","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/136.10.2588"},{"key":"e_1_2_6_3_2","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/78.3.559S"},{"key":"e_1_2_6_4_2","doi-asserted-by":"publisher","DOI":"10.1002\/9780470774465.ch1"},{"key":"e_1_2_6_5_2","doi-asserted-by":"publisher","DOI":"10.1079\/PNS2005449"},{"key":"e_1_2_6_6_2","doi-asserted-by":"publisher","DOI":"10.1079\/PNS2005477"},{"key":"e_1_2_6_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(09)60243-9"},{"key":"e_1_2_6_8_2","doi-asserted-by":"publisher","DOI":"10.1136\/jcp.56.9.649"},{"key":"e_1_2_6_9_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1744-7348.2002.tb00176.x"},{"key":"e_1_2_6_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-8223(21)03743-3"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1093\/eurpub\/13.3.283"},{"key":"e_1_2_6_12_2","doi-asserted-by":"publisher","DOI":"10.1093\/qjmed\/94.8.445"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf950458y"},{"key":"e_1_2_6_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0304-3835(97)04650-8"},{"key":"e_1_2_6_15_2","first-page":"219","volume-title":"Flavonoids: Chemistry, Biochemistry and Applications","author":"Kyle J. A. M.","year":"2006"},{"key":"e_1_2_6_16_2","volume-title":"McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1991"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/0002-8223(93)91553-3"},{"key":"e_1_2_6_18_2","volume-title":"Quality and Accessibility of Food Related Data","author":"Greenfield H.","year":"1995"},{"key":"e_1_2_6_19_2","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2002429"},{"key":"e_1_2_6_20_2","doi-asserted-by":"publisher","DOI":"10.1007\/s394-001-8358-x"},{"key":"e_1_2_6_21_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf058158w"},{"key":"e_1_2_6_22_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.03.007"},{"key":"e_1_2_6_23_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740320813"},{"key":"e_1_2_6_24_2","unstructured":"Baxter G. J. An investigation into the origins of salicylic acid in man. PhD thesis T111929 University of Strathclyde Department of Pharmaceutical Science UK 2004 148p."},{"key":"e_1_2_6_25_2","volume-title":"Cereals and Cereal Products. McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1988"},{"key":"e_1_2_6_26_2","volume-title":"Milk Products and Eggs. McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1989"},{"key":"e_1_2_6_27_2","doi-asserted-by":"crossref","DOI":"10.1039\/9781849732499","volume-title":"Vegetables, Herbs and Spices. McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1991"},{"key":"e_1_2_6_28_2","volume-title":"Fruits and Nuts. McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1992"},{"key":"e_1_2_6_29_2","volume-title":"Vegetable Dishes. McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1992"},{"key":"e_1_2_6_30_2","doi-asserted-by":"crossref","DOI":"10.1039\/9781849732611","volume-title":"Fish and Fish Products. McCance and Widdowson's The Composition of Foods","author":"Holland B.","year":"1993"},{"key":"e_1_2_6_31_2","doi-asserted-by":"publisher","DOI":"10.1039\/9781849732604"},{"key":"e_1_2_6_32_2","volume-title":"Meat, Poultry, and Game. McCance and Widdowson's The Composition of Foods","author":"Chan W.","year":"1995"},{"key":"e_1_2_6_33_2","volume-title":"Meat Products and Dishes. McCance and Widdowson's The Composition of Foods","author":"Chan W.","year":"1996"},{"key":"e_1_2_6_34_2","first-page":"4958","article-title":"Systematic analysis of the content of 502 polyphenols in 452 foods and beverages: an application of the phenol\u2010explorer database","volume":"58","author":"P\u00e9rez\u2010Jimenz J.","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"e_1_2_6_35_2","volume-title":"Handbook of Preservatives","author":"Ash M.","year":"2004"},{"key":"e_1_2_6_36_2","first-page":"69A","article-title":"Estimating dietary flavonoid intake: comparison of a semi\u2010quantitative food frequency questionnaire with 4\u2010day weighed diet records of a Scottish population","volume":"61","author":"Kyle J.","year":"2002","journal-title":"Proc. Nutr. Soc."},{"key":"e_1_2_6_37_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf058158w"},{"key":"e_1_2_6_38_2","doi-asserted-by":"publisher","DOI":"10.1093\/qjmed\/94.8.445"},{"key":"e_1_2_6_39_2","doi-asserted-by":"publisher","DOI":"10.1054\/bjoc.2001.2140"},{"key":"e_1_2_6_40_2","doi-asserted-by":"publisher","DOI":"10.1136\/jcp.54.7.553"},{"key":"e_1_2_6_41_2","doi-asserted-by":"publisher","DOI":"10.1136\/jcp.56.9.651"},{"key":"e_1_2_6_42_2","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.96.9.5292"},{"key":"e_1_2_6_43_2","doi-asserted-by":"publisher","DOI":"10.1161\/01.CIR.102.17.2022"},{"key":"e_1_2_6_44_2","volume-title":"Review of the Scottish Diet Action Plan. Progress and Impacts 1996\u20132005","author":"Lang T.","year":"2006"}],"container-title":["Molecular Nutrition &amp; Food Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fmnfr.201000408","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fmnfr.201000408","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/mnfr.201000408","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,9,27]],"date-time":"2023-09-27T00:11:10Z","timestamp":1695773470000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/mnfr.201000408"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,2,23]]},"references-count":43,"journal-issue":{"issue":"S1","published-print":{"date-parts":[[2011,5]]}},"alternative-id":["10.1002\/mnfr.201000408"],"URL":"https:\/\/doi.org\/10.1002\/mnfr.201000408","archive":["Portico"],"relation":{},"ISSN":["1613-4125","1613-4133"],"issn-type":[{"value":"1613-4125","type":"print"},{"value":"1613-4133","type":"electronic"}],"subject":[],"published":{"date-parts":[[2011,2,23]]}}}