The first line of defence is to avoid foods that contain mustard. It is vital to read food labels carefully every time you shop as ingredients are sometimes changed. As stated above, all pre-packaged food must declare and highlight the presence of major allergens including mustard in the ingredient list even if they appear in small quantities.
The food allergen regulations that cover pre-packed food also apply to the catering sector. When eating out or buying takeaway food, food businesses are required to provide information on allergenic ingredients. This information can be provided in writing and/or orally. If information is provided orally, the food business needs to ensure that there is some sort of written signage that is clearly visible, to indicate that allergen information is available from a member of staff. Systems should also be in place to ensure that, if requested, the information given orally is supported in a recorded form (in writing for example) to ensure consistency and accuracy.
In some European countries, food businesses are required to provide the information only in writing. You should question staff directly, asking if mustard is an ingredient of the food you have chosen or whether there is a risk of cross-contamination. Don’t be afraid to ask the waiter to check with the chef.
Mustard can be used in a wide range of foods. Examples include mayonnaise, barbecue sauce, fish paste, ketchup, tomato sauce, marinades, processed meats, sausages, piccalilli, pickles, pizza, salad dressings and salad oil.
Mustard seed and mustard oil are often used in Indian cooking, including curries. You may also find mustard used in the dishes of other countries including Russia. In Italy look out for the word ‘mostarda,’ which is a sweet mustard syrup with fruits to eat as a relish with meats.
The major allergy-inducing proteins in mustard are heat-resistant and are not greatly affected by food processing. Therefore people with mustard allergy will react to mustard in processed or heated meals.
Traditionally mustard is used as a remedy for certain physical complaints. It is said to have laxative, antibacterial, antifungal, antiseptic and anti-inflammatory properties. Check with your pharmacist to see if any medicines you are prescribed, or buy over the counter, contain mustard.
What else might someone with mustard allergy react to?
People who are allergic to a specific food may also react to a different food where the allergy-inducing proteins are similar in structure. This is known as cross-reactivity. If you are allergic to mustard, remain particularly aware of fresh fruits (such as peach, apple, pear, apricot, cherry, plum, kiwi or melon) and nuts. In a Spanish study, 21 out of 34 people with a mustard allergy had cross-activity with fresh fruit, and 20 suffered from allergy to one or more nuts. Most of these cases occurred in hay fever sufferers. Allergy to mugwort pollen (a weed that causes late summer hay fever) was especially common.
In another Spanish study of 38 adults with mustard allergy, all of them were sensitised to other members of the botanical family to which mustard belongs (Brassicacae, which includes cabbage, brussel sprouts, turnip etc.).However only 40% of these had true allergy, mainly to cabbage, cauliflower and broccoli.
If you are allergic to mustard and suspect you may also react to other foods, it is important to discuss this with your allergist.
