Adverse food reactions in individuals with Aspirin-Exacerbated Respiratory Disease (AERD) are commonly triggered by foods containing salicylates. These compounds, naturally present in various fruits, vegetables, and spices, can exacerbate respiratory symptoms and other adverse reactions in susceptible individuals. The degree of reaction varies from person to person, necessitating a personalized dietary approach. For example, certain berries, tomatoes, and some processed foods may induce symptoms.
Managing dietary intake is crucial for mitigating the impact of AERD. Identifying and avoiding trigger foods can significantly reduce the frequency and severity of respiratory symptoms, improve overall quality of life, and potentially decrease reliance on medication. Historically, elimination diets and food challenge tests, performed under medical supervision, have been essential tools for pinpointing specific dietary triggers. Careful attention to food labels and awareness of salicylate content in various foods are beneficial.
