Salicylates are derivatives of salicylic acid that occur naturally in plants and serve as a natural immune hormone and preservative, protecting the plants against diseases, insects, fungi, and harmful bacteria.

Both natural and synthetic salicylates can cause health problems in anyone when consumed in large doses.

[3] The range of foods that have no salicylate content is very limited, and consequently salicylate-free diets are very restricted.

Aspirin intolerance was widely known by 1975, when the understanding began to emerge that it is an adverse drug reaction, not an allergy.

The reactions in AERD (Samter's triad) are due to inhibition of the COX-1 enzyme by aspirin, as well as other NSAIDs that are not salicylates.