The Surprising Rise of Mustard Allergies!

Mustard allergies have seen a significant increase in areas that commonly use mustard in their cuisine, for example Europe, Canada, and India. In the U.S. it may be challenging navigating a mustard allergy because it hasn’t yet been recognized as a major food allergen.

The condiment version of mustard is made from the ground seeds of the mustard plant, other foods are derived from the same herb, including mustard oil, sprouted mustard seeds, and mustard leaves and flowers, all of which may cause reactions in mustard allergic individuals. Mustard is used in a wide range of foods and dishes, such as salad dressings, crackers, appetizers, salad oils, pickles, soups, fritters, pizzas, sausages, processed meats, mayo, barbeque sauces, fish paste, ketchup, tomato sauces, and marinades.

Mustard is a plant that belongs to the Brassicaceae family. This family includes other plants like cabbage, cauliflower, brussels sprouts, rapeseed (canola), radish, broccoli, kohlrabi, kale, turnip, Chinese cabbage, horseradish, radish, watercress, and rutabaga.

Like other food allergy reactions, mustard allergies may present with a variety of symptoms including, but not limited to: 

·       Itching, hives, or skin rash

·       Trouble breathing, wheezing, and nasal congestion

·       Feeling dizzy, faint, or lightheaded

·       Nausea, vomiting, diarrhea, and abdominal pain

·       Swelling of the throat, face, tongue, and lips

·       Severe reactions such as anaphylaxis

A specific IgE blood test, along with your history and medical evaluation, can help provide clarification on whether you have a mustard allergy so you can feel better quickly!

Compliments of: Alletess Medical Laboratory