Non-immunological reactions after food consumption continue to be a diagnostic challenge for doctors. Food additives are described by many patients as the main cause of their symptoms. Salicylate intolerance is an underestimated problem. It affects not only asthmatics, and the symptoms that occur after exposure to acetylsalicylic acid, salicylic acid and its derivatives can have a broad-spectrum. Especially in the initial stages of treatment, it can be necessary to introduce a diet with a reduced content of salicylates in order to interrupt clinical manifestations and improve the general condition of the patient. There are clinical situations where the inability to use aspirin and other non-steroid anti-inflammatory drugs is a significant problem. A good example are patients treated for coronary artery disease, in whom the constant use of aspirin in low doses is recommended. In this article we present the basics of diagnosis and treatment of salicylate intolerance. Particular attention was paid to the role of a low-salicylate diet in the treatment of patients. The basics of composing a menu and the limitations of this way of eating were also presented.