Mayonnaise is a favourite condiment. From kebabs to French fries, mayonnaise is a favourite dip, and most of us cannot do without it. But, when not preserved properly, mayonnaise can lead to a number of food-borne diseases.
In an interview with HT Lifestyle, Dietician Vaishali Verma, Consultant- Nutrition and Dietetics, Manipal Hospital Dwarka, New Delhi, said, “There are several varieties available in the market, including: Egg-Based Mayonnaise that is traditionally produced with egg yolks, oil, vinegar, or lemon juice to get a rich, creamy texture. Despite its delicious flavor, it needs to be preserved properly to prevent any foodborne infections.” ALSO READ: Food poisoning: Telangana bans ‘raw-egg’ mayonnaise for one year When consumed in excess, mayonnaise can have health drawbacks.
Here are the long-term and short-term health effects of mayonnaise, dietician Vaishali Verma noted down. Short-terms risks of having mayonnaise: Food poisoning : Homemade mayo made from raw eggs carries a food poisoning risk especially from salmonella bacteria. Although commercial and readily available mayo is often made with pasteurised eggs, improper handling or storage also allows for bacterial growth.
Digestive disorders : Mayo has a high-content of fat which sometimes upsets the stomach, causing bloating, indigestion and even nausea at times. Allergic reactions : Some people have egg allergy or sensitivities that may trigger allergic reactions whenever they eat mayonnaise. ALSO RE.
