Salicylate sensitivity is a reaction that causes symptoms similar to those of an allergy. However, salicylate sensitivity is not an allergic condition because it does not involve an immunoglobulin E (IgE)-mediated response. Symptoms can be mild or can be life-threatening, such as in rare cases of anaphylactic shock.

Salicylates occur naturally in many plants and act as a plant hormone. The chemical is also manufactured in the form of salicylic acid to be used as a preservative against spoilage. Salicylates are found in many foods and products. It is probably best-known as an ingredient used in aspirin.

Avoidance is the best technique for preventing symptoms related to salicylate sensitivity. This means not consuming or using foods or products that contain salicylate. However, people with salicylate sensitivity may be able to eat some foods containing salicylates. For instance, some people may be able to consume foods that are peeled or cooked, rather than raw.

Medications such as corticosteroids, antihistamines, decongestants and bronchodilators may also be prescribed to treat salicylate sensitivity.

Salicylate sensitivity is more likely to occur in people who have moderate to severe asthma or chronic rhinosinusitis. The problem becomes more common as people age and as their asthma gets worse.