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. 1997 Sep;87(9):1554–1557. doi: 10.2105/ajph.87.9.1554

Could salicylates in food have contributed to the decline in cardiovascular disease mortality? A new hypothesis.

L M Ingster 1, M Feinleib 1
PMCID: PMC1380990  PMID: 9314816

Abstract

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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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