{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,14]],"date-time":"2025-12-14T15:54:52Z","timestamp":1765727692758},"reference-count":27,"publisher":"American Public Health Association","issue":"9","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Am J Public Health"],"published-print":{"date-parts":[[1997,9]]},"abstract":"<jats:p> OBJECTIVES: The prophylactic effect of aspirin (at 80 mg\/day) for the prevention of cardiovascular disease mortality has long been recognized. This study examined whether other salicylates are present in comparable quantities in the US food supply. METHODS: To estimate the order of magnitude for salicylates in the food supply, annual production data for selected synthetic salicylates were analyzed. RESULTS: Production figures for 1960 indicate exposure to salicylates of 250 mg\/day per person, or 95 mg\/day per person excluding aspirin. Trend data indicate a rise in the production of salicylates over time, reaching 341 mg\/day per person, or 126 mg\/day per person excluding aspirin, in 1970. CONCLUSIONS: The US ingestion of salicylates with aspirinlike properties may have increased to the point that many susceptible individuals have received a beneficial effect that has contributed to the decline in cardiovascular disease mortality. <\/jats:p>","DOI":"10.2105\/ajph.87.9.1554","type":"journal-article","created":{"date-parts":[[2008,11,29]],"date-time":"2008-11-29T13:30:23Z","timestamp":1227965423000},"page":"1554-1557","source":"Crossref","is-referenced-by-count":11,"title":["Could salicylates in food have contributed to the decline in cardiovascular disease mortality? 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