Mayonnaise is a popular condiment, loved for its creamy texture and versatility in dishes from kebabs to French fries. However, improper storage of mayonnaise can lead to foodborne illnesses. Dietician Vaishali Verma, Consultant in Nutrition and Dietetics at Manipal Hospital Dwarka, New Delhi, explains the risks and suggests healthier alternatives.
There are
various types of mayonnaise, including egg-based versions made with egg yolks,
oil, and vinegar or lemon juice, which give it its rich, creamy texture.
However, egg-based mayonnaise needs careful preservation to avoid bacterial
contamination and foodborne illnesses.
Here are
some short-term and long-term health risks associated with mayonnaise:
Short-Term
Risks:
- Food
Poisoning: Homemade
mayonnaise made with raw eggs can contain salmonella bacteria, leading to food
poisoning. Commercial mayonnaise is usually made with pasteurized eggs, but
improper storage can still cause bacterial growth.
- Digestive
Issues: Due to its
high fat content, mayonnaise can cause bloating, indigestion, and nausea.
- Allergic
Reactions: Those
with egg allergies may experience allergic reactions when consuming mayonnaise.
Long-Term
Risks:
- Heart
Disease: Mayo’s high
saturated and trans-fat content can increase cholesterol levels, raising the
risk of heart disease.
- Weight
Gain: Mayonnaise is
calorie-dense, and excessive consumption can lead to weight gain.
Healthier
Alternatives:
- Greek
Yogurt: High in
protein and low in calories, Greek yogurt is a great alternative for salads,
sandwiches, and dips.
- Hummus: Made from chickpeas, hummus is rich
in protein and fiber, making it a nutritious spread for wraps and sandwiches.
- Avocado
Spread: Mash avocado
to create a creamy, healthy spread packed with beneficial fats, perfect for
sandwiches and other dishes.
Disclaimer:
This article is for informational purposes only and is not a substitute for
professional medical advice. Always consult your doctor with any questions
about health conditions.
