Who Should Not Eat Mayonnaise? A Guide to Risks and Healthy Alternatives

October 12, 2025 •

4 min read

According to the American College of Allergy, Asthma, and Immunology, approximately 2% of children have an egg allergy, a key ingredient in mayonnaise. While a beloved condiment, certain individuals should reconsider their consumption of mayonnaise due to health, safety, and nutritional concerns.

Quick Summary

Certain individuals, including pregnant women, those with weakened immune systems, and people with egg allergies, should avoid mayonnaise due to food safety and allergen risks. Additionally, its high calorie and fat content can impact heart health and weight management, requiring caution for many others.

Key Points

Immune-Compromised and Pregnant Individuals: Those with weakened immune systems, the elderly, and pregnant women should strictly avoid homemade mayonnaise made with raw eggs due to the high risk of Salmonella contamination.
High Fat and Calorie Concerns: Individuals managing their weight, cholesterol, or heart health should limit or avoid mayonnaise because of its high calorie and saturated fat content, which can increase the risk of cardiovascular issues.
Allergy Sufferers: People with egg allergies must avoid mayonnaise, as eggs are a primary ingredient. Others with allergies to soy or mustard should also be cautious and check labels.
Homemade vs. Commercial Safety: Commercial, store-bought mayonnaise is generally safer because it uses pasteurized eggs and preservatives. Homemade versions carry a significantly higher risk of bacterial contamination.
Alternatives for Health: For those needing to avoid mayonnaise, healthier alternatives like Greek yogurt, avocado, or hummus can provide a similar creamy texture with added nutritional benefits.
Food Handling Safety: Even with commercial mayo, improper storage and cross-contamination from other ingredients in salads can cause foodborne illness. Always refrigerate mayonnaise-based foods promptly.

Understanding the Risks of Mayonnaise Consumption

Mayonnaise is a popular condiment, but its ingredients and nutritional profile present specific risks for certain populations. The primary concerns revolve around foodborne pathogens, high-calorie content, fat intake, and potential allergens.

Foodborne Illness: Homemade vs. Commercial Mayo

One of the most significant risks associated with mayonnaise is the potential for foodborne illness, primarily from Salmonella. This risk is overwhelmingly tied to homemade versions that use raw or unpasteurized eggs. While commercial mayonnaise is highly regulated in many countries, like the U.S. (where it must be made with pasteurized eggs), it's the raw eggs in homemade recipes that pose a threat.

High-Risk Groups: Individuals who are more vulnerable to severe infections from Salmonella include pregnant women, young children, the elderly, and anyone with a compromised immune system. For these groups, a Salmonella infection can be life-threatening and have serious complications. For example, in pregnant women, it can harm the developing fetus and cause severe illness for the mother.
Improper Storage: Even commercial mayonnaise can become a breeding ground for bacteria if not handled correctly. Mishandling or leaving mayonnaise-based salads (like potato or chicken salad) at room temperature for extended periods can lead to rapid bacterial growth from other ingredients, not the commercial mayo itself.

Nutritional Impact: Weight Management and Heart Health

Mayonnaise is a calorie-dense food due to its high oil content, and excessive consumption can have consequences for overall health. A single tablespoon of regular mayonnaise can contain around 90-100 calories and 10-11 grams of fat, numbers that add up quickly if used liberally.

High Calorie Density: For those trying to manage their weight or on a low-calorie diet, frequent or generous use of mayonnaise can hinder progress. The high fat and calorie load can lead to increased overall calorie intake, which contributes to weight gain over time.
Saturated and Omega-6 Fats: Many mayonnaises contain oils that are high in omega-6 fatty acids. While these are essential, an imbalance with omega-3s can contribute to inflammation, a factor linked to heart problems. Furthermore, some versions contain saturated fats, which can raise levels of LDL ('bad') cholesterol, increasing the risk of cardiovascular disease. Individuals with heart disease or high cholesterol should be particularly mindful of their intake and consider healthier alternatives.

Allergen Considerations: Egg and Beyond

Mayonnaise is primarily made from eggs, making it a major concern for anyone with an egg allergy. An allergic reaction can range from mild symptoms to severe, life-threatening anaphylaxis.

Egg Allergies: For individuals with an egg allergy, consuming mayonnaise can trigger hives, digestive issues, or difficulty breathing. It's crucial to always check labels for egg ingredients, even in plant-based alternatives, as cross-contamination can occur.
Other Allergens: While less common, some people may have allergic reactions to other components of mayonnaise, such as soy (from soybean oil), mustard, or sulfites in vinegar. Those with these allergies should read ingredient lists carefully.

Comparison: Commercial Mayonnaise vs. Homemade


Feature	Commercial Mayonnaise	Homemade Mayonnaise
Egg Source	Typically uses pasteurized eggs to eliminate Salmonella risk.	Often made with raw, unpasteurized eggs. High Salmonella risk.
Preservatives	Contains acidic ingredients (vinegar, lemon juice) and preservatives that inhibit bacterial growth.	Lacks consistent preservative levels, making it more susceptible to bacterial contamination.
Storage Life	Can be stored for months in the refrigerator after opening.	Lasts only up to 4 days when properly refrigerated. Not for long-term storage.
Control over Ingredients	No control over oils, sugar, or salt content.	Full control over ingredients, allowing for healthier oil choices and less sugar.
Allergen Risk	Standardized ingredients, but may contain common allergens like soy or mustard.	Dependent on the ingredients chosen by the maker.

Healthier Alternatives to Mayonnaise

For those who need to avoid or limit mayonnaise, several excellent alternatives offer similar creaminess with added nutritional benefits:

Greek Yogurt: Provides a tangy, creamy base with a high protein content and fewer calories. It's a great substitute in salads and dips.
Avocado: When mashed, avocado offers a creamy texture and is rich in heart-healthy unsaturated fats.
Hummus: This high-fiber, high-protein spread made from chickpeas is a flavorful and filling substitute for sandwiches and wraps.
Mashed Hard-Boiled Eggs: Offers a similar flavor profile to egg salad but with more protein and less fat.
Mustard: Provides flavor without the fat and calories of traditional mayonnaise.

Conclusion

While mayonnaise can be part of a balanced diet for many, it is not suitable for everyone. Individuals with egg allergies, compromised immune systems, or those who are pregnant should avoid homemade mayonnaise entirely due to the risk of Salmonella. Furthermore, those managing their weight, cholesterol, or heart health should consume commercial mayonnaise in moderation and consider healthier alternatives. Always prioritize food safety, be mindful of ingredients, and choose substitutes that align with your health goals. For more in-depth food safety information regarding eggs and homemade preparations, consult official sources like the USDA. By being informed, you can make the best choices for your health without sacrificing flavor.

Frequently Asked Questions

Homemade mayonnaise often uses raw, unpasteurized eggs, which carry a significant risk of Salmonella bacteria. Commercial mayonnaise uses pasteurized eggs, a process that kills harmful bacteria, making it much safer.

If you have a heart condition or high cholesterol, you should limit your mayonnaise intake. Its high content of fat, including saturated fats and potentially excessive omega-6s, can negatively affect cardiovascular health.

It is generally safe for pregnant women to eat commercial mayonnaise because it is made with pasteurized eggs. However, homemade mayonnaise made with raw eggs should be completely avoided to prevent Salmonella exposure, which can cause serious complications.

If you have an egg allergy, you must avoid all types of traditional mayonnaise, as eggs are a core ingredient. Look for egg-free or vegan mayonnaise alternatives and always check the ingredient list carefully.

Light or reduced-fat versions of mayonnaise have fewer calories per tablespoon, which can be helpful for weight management. However, they can still contain additives and may not eliminate other health risks, so moderation is still important.

Excellent substitutes include Greek yogurt, mashed avocado, hummus, or pesto. These alternatives can offer a creamy texture with more nutritional benefits like protein, fiber, and healthy fats.

Yes, due to its high calorie and fat density, excessive consumption of mayonnaise can contribute to weight gain. It is easy to use a large amount without realizing how many extra calories it adds to your meal.

Besides eggs, common allergens found in some mayonnaise varieties include soy (from soybean oil), mustard, and sulfites (from vinegar).