What Are the Disadvantages of Mustard Oil in Cooking?

January 11, 2026 •

3 min read

In countries like the U.S., Canada, and parts of Europe, mustard oil is banned for consumption, highlighting the notable health-related disadvantages of mustard oil in cooking. These bans are primarily linked to the oil's high concentration of erucic acid, which has been associated with health risks in animal studies.

Quick Summary

Traditional mustard oil contains high erucic acid, raising cardiovascular health concerns based on animal studies and leading to bans in some countries. Other drawbacks include potential gastrointestinal issues, allergic reactions, and risks from adulteration.

Key Points

High Erucic Acid: Traditional mustard oil contains high levels of erucic acid, which has been linked to potential heart damage in animal studies.
Regulatory Bans: Many Western countries, including the U.S., Canada, and the EU, restrict or ban the sale of mustard oil for cooking due to health concerns related to erucic acid.
Irritant Properties: The pungent compound allyl isothiocyanate can cause irritation to the skin and mucous membranes, as well as respiratory discomfort from cooking fumes.
Digestive Upset: Excessive consumption of mustard oil, particularly in larger quantities, can lead to gastrointestinal issues like nausea, cramps, and diarrhea.
Allergic Reactions: Some individuals may experience allergic reactions, with symptoms ranging from mild skin irritation to severe anaphylaxis in rare cases.
Adulteration Risk: In unregulated markets, there is a risk of mustard oil being adulterated with toxic argemone oil, which can cause severe illness.
Thyroid Interference: Uncooked mustard oil contains goitrogens, which can affect thyroid function, posing a risk for individuals with pre-existing thyroid conditions.

The Erucic Acid Controversy

One of the most widely discussed disadvantages of mustard oil in cooking is its high erucic acid content. Erucic acid is a monounsaturated fatty acid present in the oil pressed from mustard seeds. Several decades ago, animal studies found that high, prolonged intake of erucic acid could lead to myocardial lipidosis, a condition characterized by a fatty build-up in the heart muscle. These early findings prompted regulatory bodies in several countries, including the U.S. and Canada, to ban the sale of mustard oil for human consumption.

Limitations of Animal Studies

It is important to note the controversy surrounding these findings. While animal studies, particularly on rats, raised concerns, the cardiovascular risks have not been conclusively proven in humans. In fact, mustard oil has been a staple in South Asian cuisine for centuries and is even recommended as a heart-healthy oil by the Lipid Association of India. The ban persists largely due to regulatory caution and the age of the original studies, with low-erucic acid alternatives now widely available.

Potential for Allergic and Irritant Reactions

Mustard oil contains allyl isothiocyanate, a potent compound responsible for its signature pungent odor and flavor. This compound can cause several irritant and allergic reactions in some individuals:

Skin Irritation: Topical application of mustard oil can cause redness, itching, and rashes, especially for those with sensitive skin. Prolonged exposure can even lead to skin blisters.
Eye Irritation: Accidental contact with the eyes can cause a painful burning sensation, redness, and discomfort.
Respiratory Issues: Heating mustard oil can release pungent fumes that may cause respiratory irritation. This is particularly problematic for individuals with asthma or other respiratory sensitivities.
Allergic Reactions: Although rare, severe allergic reactions to mustard oil can occur. Symptoms may include hives, swelling, and difficulty breathing.

Gastrointestinal and Thyroid Issues

Beyond irritation, excessive or frequent consumption of mustard oil can cause digestive problems. The oil's strong, pungent nature may irritate the gastrointestinal lining, leading to symptoms such as nausea, stomach cramps, and diarrhea. For those with pre-existing conditions like gastritis or acid reflux, this discomfort can be exacerbated.

Furthermore, uncooked mustard seeds and oil contain goitrogens, compounds that can interfere with normal thyroid function. While the amount consumed in a typical diet is unlikely to cause issues for most people, those with impaired thyroid function should exercise caution and ensure they cook the oil thoroughly to minimize goitrogen activity.

Risk of Adulteration

In some regions, unregulated mustard oil may be susceptible to adulteration, which poses a serious health risk. A specific danger is adulteration with argemone oil, which is toxic and has historically caused outbreaks of poisoning known as epidemic dropsy. When purchasing mustard oil, it is crucial to buy from trusted, reputable brands that guarantee purity to avoid this risk.

Comparison: Mustard Oil vs. Low-Erucic Acid Alternatives

To put the risks into perspective, it's helpful to compare traditional mustard oil with modern, low-erucic acid alternatives like canola oil and other vegetable oils.


Feature	Traditional Mustard Oil	Canola Oil	Olive Oil
Erucic Acid	High	Very Low	None
Health Concerns	Cardiotoxicity (in animal studies), respiratory/digestive irritation with excess, potential for adulteration	Generally considered safe, minimal health concerns	Rich in monounsaturated fats, widely regarded as heart-healthy
Flavor Profile	Strong, pungent, and sharp taste	Neutral, mild taste	Distinctive, often grassy or peppery flavor
Culinary Use	Best for high-heat traditional cooking and pickling in specific cuisines	All-purpose oil for various cooking methods, including frying and sautéing	Ideal for low to medium-heat cooking, dressings, and finishing dishes

Conclusion: Navigating the Risks

While deeply ingrained in culinary traditions for its unique flavor, the disadvantages of mustard oil in cooking are significant and should not be overlooked. The core issue remains the high erucic acid content, which has led to regulatory restrictions in several countries based on historical animal studies. Coupled with potential irritant and allergic reactions, digestive upset from overconsumption, and the serious risk of toxic adulteration in certain markets, consumers must be vigilant. Choosing low-erucic acid varieties or alternative oils, moderating intake, and purchasing from certified, reputable sources are critical steps to mitigate these risks. An informed approach allows cooks to balance the oil's distinct character with genuine health and safety considerations.

For more information on the science behind erucic acid and the differing global perspectives on mustard oil safety, a 2022 review explores the controversy in detail.

Frequently Asked Questions

Mustard oil is banned for consumption in countries like the U.S. and Canada primarily due to its high concentration of erucic acid, which was linked to potential heart issues in animal studies decades ago.

Erucic acid is a monounsaturated fatty acid found in mustard oil. While it is safe in small doses, high levels have been associated with heart damage, such as myocardial lipidosis, in rodent studies.

Yes, some individuals can be allergic to mustard oil or mustard seeds, which may trigger allergic reactions manifesting as skin irritation, swelling, or other symptoms.

This labeling is a regulatory requirement in countries where mustard oil is not approved for consumption. It allows the product to be sold for purposes like massage or skincare.

When heated, the pungent compounds in mustard oil can release fumes that may cause respiratory irritation, coughing, or throat discomfort, especially in poorly ventilated spaces.

The cold-pressing method retains flavor but does not significantly reduce the erucic acid content. For a safer option, consumers should look for explicitly labeled low-erucic acid varieties or use it in moderation.

Safer alternatives include low-erucic acid versions of mustard oil, canola oil (a low-erucic acid rapeseed oil), olive oil, and sunflower oil.