title: Salicylates in foods.
abstract: It was recently suggested that the intake of salicylates from food may have contributed to the decline in cardiovascular mortality in the United States. However, a normal mixed diet provides far too few salicylates to have an effect on disease risk.
authors.affiliation: Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands.
authors.forename: P L
authors.initials: PL
authors.lastname: Janssen
authors.forename: P C
authors.initials: PC
authors.lastname: Hollman
authors.forename: D P
authors.initials: DP
authors.lastname: Venema
authors.forename: W A
authors.initials: WA
authors.lastname: van Staveren
authors.forename: M B
authors.initials: MB
authors.lastname: Katan
mesh_terms: D004032:Diet; D005504:Food Analysis; D006801:Humans; D012459:Salicylates / Q000032:analysis* / Q000652:urine
chemical_list: D012459:Salicylates