Journal of Nutrition and Health
- Volume 31 Issue 5
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- Pages.949-956
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- 1998
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
A Determination of the Salicylate Content of Ingredients Commonly Used in Korean foods Suggested for Allergic Patients
- Myung, Choonok (Department of Food and Cooking, Osan College) ;
- Lee, Kiwan (Department of Food and Nutrition, Kyungwon University) ;
- Nam, Haewon (Department of Food and Nutrition, Suwon Women′s College) ;
- Hong, Chein-Soo (Department of Internal Medicine, Yonsei University) ;
- Lee-Kim, Yang-Cha (Department of Food and Nutrition, Yonsei University)
- Published : 1998.06.01
Abstract
Salicylate from plant foods and histamine from animal foods have been suggested to cause various food allergic symptoms. Salicylate regarded as one of the inducing agents f3r chronic urticaria and asthma in allergic patients was studied. There is much interest about the effects of salicylate in food allergy. It it recently suggested that the intake of salicylate from foods may have contributed to chronic urticaria and asthma. The purpose of this study is to analyze the salicylate content in various foods. 153 ingredients commonly used in Korean foods were analyzed by HPLC. Among the vegetables, chard(8.22