About the allergen in mustard
The allergens in mustard are proteins that are naturally found in mustard seeds and are responsible for mustard's characteristic taste and smell. They can cause an allergic reaction in people who are hypersensitive to them.
How can I find out if I am allergic to the proteins from mustard?
Allergy to mustard can be tested through a blood test. The blood test measures the amount of immunoglobulin E (IgE) antibodies against mustard seeds in your blood. IgE antibodies are proteins formed by the immune system in response to an allergic trigger, such as mustard.
It is important to note that blood tests are not the only method for investigating an allergy to mustard. Other tests, such as skin tests or food provocation tests, may also be used in conjunction with regular healthcare to confirm an allergy to mustard.
Mustard seeds in food
Mustard seeds are a common spice used in cooking around the world and are an important ingredient in mustard sauce, pickles and spice mixes. Here are some examples of common foods that may contain mustard seeds:
Mustard sauce:
This sauce is usually made by mixing mustard seeds with vinegar or other acids, as well as spices and sometimes sweetening. It is important to note that different types of mustard sauces may have different ingredients and that it can be difficult to know exactly what a particular product contains.
Pickles and pickled vegetables:
Mustard seeds are often used to flavor pickled vegetables such as cucumbers, cauliflower and onions.
Spice mixes:
Mustard seeds can be included in spice mixes used to season meat, chicken and fish.
Curry:
Some curry mixes may contain mustard seeds.
Cheese:
Some types of cheese may contain mustard seeds as a flavoring agent.
It is important to read the ingredients list carefully on food packaging to avoid accidentally eating something that may contain mustard seeds if you are allergic to them.
