Drinks and salicylate: 49 foods rated

Black tea is one of the foods a review of natural salicylates names among the major sources in the British diet, alongside tomato-based sauces, fruit and fruit juice, wine, herbs and spices, and steeping time is the lever people forget: a longer brew pulls more salicylate into the cup than a short one. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Cognac is distilled from wine and then aged in oak, and both the grape origin and the wood contact leave salicylate behind. The alcohol adds its own worsening effect on tolerance. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Cola is high in salicylates from its flavouring base — kola nut, citrus oils and spices — not from the sugar. The diet version is no lower on this axis. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Removing the sugar leaves the flavouring base untouched, and that base — kola nut, citrus oils, spices — is where cola's salicylate comes from. Same load as the regular version. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Dryness is about residual sugar, not salicylate — a dry white carries the same grape-derived load as a sweeter one, plus alcohol's own effect on how well salicylate is tolerated. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Energy drinks are high in salicylates through their flavourings and plant extracts — guarana and citrus among them — and the colourings they often carry are separate triggers on this same axis. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Energy drink without sugar: the sugar-free version keeps the same flavourings, plant extracts and colourings, which is where the salicylate and the cross-reacting additives sit. Nothing is removed on this axis. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Tonic water is high in salicylates through its botanical flavourings, quinine and citrus among them. As a mixer it is easy to drink in volume without registering it. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

White wine is high in salicylates from the grape, and alcohol compounds the problem independently: it increases gut permeability and slows the liver's handling of salicylate. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

A low-alcohol egg liqueur, so the alcohol effect is milder than a spirit's — the vanilla and spice flavouring is what contributes the salicylate itself. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

The hops stay, so the salicylate stays — removing the alcohol takes away the permeability and liver effects, not the source compound itself. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Almond milk is mostly water — typically a few percent almond — which is why it lands well below the nut itself. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Concentrating apple juice removes water and leaves the salicylate, and it appears as a sweetener in products that never mention apple on the front of the pack. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Beer's salicylate comes from the hops, which are a dried flower — the more heavily hopped the beer, the higher it runs. Alcohol then compounds it. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Champagne: made mostly from pressed juice with little skin contact, so the grape contribution is lower than still red wine — the alcohol effect on tolerance remains. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Coconut is mild on this axis and the water is the most dilute part of it, but it is drunk in large volumes, which is what brings it up to moderate. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Coffee carries salicylate from the bean, and the dose scales with strength and cup count rather than with the brewing method. Several cups a day is what makes it count. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Eggnog: the egg and cream contribute nothing; the nutmeg, cinnamon and vanilla do, and the alcohol version adds the tolerance effect on top. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Unlike most spirits, gin is flavoured after distillation with juniper and other botanicals, so it carries real salicylate on top of the alcohol effect. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Lemon juice: the juice is moderate; the zest and pith are far higher. Recipes that call for both juice and zest deliver much more than the juice alone suggests. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

The hops are the salicylate source here as in any beer, and the malt contributes little. Heavily hopped styles carry noticeably more. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Distilled from cane, so little salicylate survives; aged rums pick some up from the oak. The main issue is alcohol's effect on how well salicylate is tolerated. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Rosé has limited skin contact, so it carries less grape salicylate than red — but the alcohol still worsens tolerance, and residual sugar changes nothing on this axis. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Tequila: agave distillate carries little salicylate of its own. It sits at this level because alcohol raises gut permeability and slows the liver's handling of what you eat alongside it. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Vermouth is wine infused with botanicals — wormwood, spices and herbs — so it adds a real herbal salicylate load to the grape and the alcohol. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Distillation leaves very little salicylate behind, so vodka is here almost entirely for alcohol's own effect — increased gut permeability and slower salicylate clearance. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Whisky is distilled grain, which carries little salicylate, but oak ageing adds some back, and the alcohol itself worsens tolerance to everything else eaten with it. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Wine carries grape salicylate from the skins, and alcohol adds a second, independent problem: it increases gut permeability and competes for the liver capacity that clears salicylate. Neither study publishes a value for this particular drink.

• Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
• Scotter M.J. et al., Food Chem 105 (2007) 273-279, and Venema D. et al., J Agric Food Chem 44 (1996) 1762-1767

Pure alcohol carries no salicylate, but it worsens the intolerance independently: it increases gut permeability and competes for the liver capacity that clears salicylate.

Cashews are moderate in salicylate but the milk is mostly water — typically a small percentage of nut, which is what brings it down to this level.

Coconut is mild in salicylate and tinned milk is mostly water and fat. Check the tin for added flavourings, which is where anything higher would come from.

Hazelnut milk is a dilution of the hazelnut, which is high on this axis: a small fraction of a high food is a low food, not an empty one. Commercial hazelnut milks also carry flavourings and sometimes cocoa, and both bring their own salicylate - the ingredient list decides more than the nut does.

• Gobbi L et al., Beverages 2019, biogenic amines in plant milks
• Swain A et al., Friendly Food (RPAH elimination diet)

The salicylate of a herbal tea depends entirely on the herb: chamomile and rooibos are low, while peppermint, hibiscus and licorice infusions are not. Read the blend, not the category.

The tea base carries the salicylate, and fermentation does not remove it — a kombucha made from black tea starts higher than one from green.

Kvass is fermented from bread, so its salicylate is as low as the grain base. Versions flavoured with fruit, mint or spices are a different matter.

Brief skin contact means less grape salicylate than red wine. The alcohol still works against tolerance, which is the larger effect at this level.

Green and lighter teas are lower in salicylate than black tea, which is high. Steeping time is the lever: a short brew pulls out considerably less than a long one.

Walnut milk is a dilution of the walnut, which is moderate in salicylate. Dilution takes it down a level, not to zero. As with every plant milk, what is added matters as much as what it is made from: a sweetened or flavoured version is a different answer from the two-ingredient kind.

• Gobbi L et al., Beverages 2019, biogenic amines in plant milks
• Swain A et al., Friendly Food (RPAH elimination diet)