Salicylates in foods

The typical diet probably does not contain enough salicylates to affect health one way or the other. In 1976, Feingold linked hyperactivity in children to food colors and naturally occurring salicylates in food. Other researchers believe the consumption of natural salicylates in food may be responsible for the decline in mortality from heart disease. However, the normal diet probably contains less than 6 milligrams of salicylates daily.