Senfall energy J45.9

Sensitization to mustard (mustard seeds, more rarely mustard pollen) is not uncommon, occasionally severe. Sensitization affects the seeds of white mustard (Sinapis alba), black mustard (Brassica nigra) and oriental mustard (Brassica juncea). In Europe, sensitisation is caused mainly by Sinapis alba, the white mustard seed.

When sensitization occurs, mustard seeds are among the most potent spice allergens. Even the smallest amounts can lead to severe anaphylactic reactions. Occupationally induced inhalation allergies caused by pollen of Sinapis alba are also described (Anguita JL et al. 2007)

Mustard was already appreciated as a spice in China 3000 years ago. Via Asia Minor it reached Greece, where it was known as a remedy in the 4th century BC. Since the 8th century mustard has also been used as a spice in Central Europe.

The major allergens are known: the allergen Sin a 1 has been isolated as a component of the 2S storage protein.

In the 2 S-storage proteins of oriental mustard, the major allergen Bra j 1 is found with 5 isoforms (A-E).

1. Anguita JL et al (2007) An occupational respiratory allergy caused by Sinapis alba pollen in olive farmers. Allergy 62:447-450.

2. Figueroa P et al (2005) Mustard allergy confirmed by double-blind placebo-controlled food challenges: clinical features and cross-reactivity with mugwort pollen and plant-derived foods. Allergy 60: 48-55

3. Jorro C et al (1995) Mustard allergy: three cases of systemic reaction to ingestion of mustard sauce. J Invest Allergol Clin Immunol 5: 54-56

4. Vereda A et al (2011) Improvement of mustard (Sinapis alba) allergy diagnosis and management by linking clinical features and component-resolved approaches. J Allergy Clin Immunol 127:1304-1307.