Mustard oil is a pungent golden cooking medium. It is beloved across South Asia and prized for its distinctive flavor and purported health benefits. Yet it remains effectively banned for culinary use in the United States and European Union. This is not because it poses any real danger to consumers, but due to outdated regulatory classifications and bureaucratic inertia.
The prohibition stems from concerns about erucic acid, a compound found in mustard oil that was linked to heart problems in animal studies conducted decades ago. This led to regulators classifying it as “adulterated” and unsafe for human consumption. However, this ban overlooks both the traditional safe consumption of mustard oil by millions of people for centuries and mounting scientific evidence suggesting that moderate levels of erucic acid pose no significant health risks to humans. So, does this regulatory stance reflects genuine safety concerns or simply a lack of familiarity with non-Western culinary traditions.
If you walk into an Indian grocery store in the US, you will find that bottles of mustard oil, an ingredient loved and consumed by millions of people in the Indian subcontinent for thousands of years, with a warning – “For external use only”. This means that, technically speaking, the store isn’t allowed to sell you this oil for cooking purposes. However, millions of desis buy these mustard oil bottles and packets for cooking in their homes.
Why does mustard oil in the US come with this warning on its label? Why is mustard oil banned for cooking in the US and EU?
The Study That Banned Mustard Oil
Early toxicological studies from the 1970s and 1980s suggested that high levels of erucic acid consumption might cause cardiac complications in animal models. These studies led regulatory agencies to establish strict limits on erucic acid content in edible oils. This led to effectively banning traditional mustard oil for culinary use in these regions. However, it’s important to note that these restrictions were based on studies involving extremely high consumption levels. These levels far exceed typical dietary intake.
Researchers conducted many of these studies on rats. Some found that erucic acid may interfere with the enzyme system involved in the mitochondrial oxidation of long-chain fatty acids, probably at the level of acyl-CoA dehydrogenase. Another found that a mitochondrial metabolite of erucic acid inhibits mitochondrial oxidation of other fatty acids, especially in the heart, and this causes the accumulation of triglycerides in the hearts of rats fed rapeseed oil. Many other studies published during this time found such harmful effects.
Rise of the Canola Oil
Rapeseed is a close relative of the mustard. When mustard oil became infamous for its erucic acid content, Canada developed a version of the rapeseed oil that had low amounts of erucic acid. They then rebranded it as “Canada Oil Low Acid”, shortened to “Canola”. Canola oil is one of the largest selling cooking oils in the US market.
Studies have shown that canola oil-based diets reduce plasma cholesterol levels compared to diets containing higher levels of saturated fatty acids. Consumption of canola oil also influences biological functions that affect various other biomarkers of disease risk. There is growing scientific evidence supporting the use of canola oil. Beyond its beneficial actions on circulating lipid levels, it is being seen as a health-promoting component of one’s diet.
Evolved Scientific Understanding on Erucic Acid
The scientific understanding of erucic acid has evolved significantly since those early studies. Modern research has provided a more nuanced view of the compound’s effects. Many studies failing to replicate the severe cardiac effects seen in the original animal research when examining realistic consumption levels. Additionally, populations in South Asia have consumed mustard oil for thousands of years. They do not show the cardiovascular problems that early studies predicted. Some nutritionists and researchers now argue that the blanket restrictions may have been overly cautious. Additionally, mustard oil has been found to contain beneficial compounds like omega-3 fatty acids and natural antioxidants.
All the Brassicaceae Family
The regulatory landscape presents an interesting contrast when we examine canola oil, which Western markets widely accept and popularize. Canola oil producers derive canola oil from a rapeseed cultivar. This cultivar has been bred to contain very low levels of erucic acid (less than 2%). Both mustard and canola oils belong to the Brassicaceae family and share similar botanical origins. Yet their regulatory treatment differs dramatically. This has led to the question whether cultural unfamiliarity or bias may have influenced the strictness of mustard oil regulations. Interestingly, Western consumers readily embraced canola oil while maintaining restrictions on its traditional cousin.
Modern food science suggests that you can safely incorporate both oils into cooking practices. However, it is important to consume them in moderation as part of a balanced diet. Many food scientists now advocate for evidence-based regulations that consider realistic consumption patterns rather than extreme laboratory conditions. While regulatory bodies maintain their current stance, the growing body of research continues to inform discussions about appropriate safety standards. For consumers in regions where mustard oil remains available, moderate use aligns with contemporary understanding of healthy oil consumption practices.
