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In 1998, adulterated mustard oil poisoning in Delhi resulted in widespread dropsy and deaths of 60 people and illness of more than 3000. [1] [2] [3] It was revealed that white oil, a petroleum product, was mixed with edible mustard oil. [4] Sale of mustard in loose quantity was banned by a court order, to prevent more health hazards. [5]
Epidemic dropsy occurs as an epidemic in places where use of mustard oil from the seeds of Brassica juncea, commonly known as Indian mustard, as a cooking medium is common. [2] This is because there is an increased chance of adulteration (with argemone oil) and consumption of such adulterated mustard oil in these areas.
1998 – Delhi oil poisoning. In New Delhi, India, edible mustard oil adulterated with Argemone mexicana seed oil caused epidemic dropsy in thousands of people, [34] because Argemone mexicana seed oil contains the toxic alkaloids sanguinarine and dihydrosanguinarine. Over 60 people died and more than 3000 were hospitalized in the 1998 incident.
Mustard oil is a commonplace ingredient in northern Indian cooking, but has been found to contain high levels of erucic acid, which has been found to cause heart disease in animals.
Elixir sulfanilamide Elixir sulfanilamide caused mass poisoning in the United States in 1937 causing 105 adults and children's death'sList of human-made mass poisoning incidents; 1998 Delhi oil poisoning 60 people died in 1998 in Delhi after consuming adulterated mustard oilList of human-made mass poisoning incidents
Grazing wild mustard at growing and flowering stages is harmless for cattle and sheep. Poisoning can occur in the same animals when fed with older seed-bearing plants. This can occur when wild mustard grows as a weed in green-fed rapeseed or cereals. Accidental consumption of wild mustard oil can also be the cause of reported intoxications. [18]
Avocado oil, too, has benefits for heart and eye health and more. While the question of seed oils is a little more complicated, Yeatman still says that eating seed oils in moderation is healthy.
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.