Peanut Allergies

Peanuts are one of the most allergenic foods, and peanut allergy is one of the most common food allergies. Peanuts are probably the most common cause of death by food anaphylaxis in the United States, and about one third of peanut-sensitive patients have severe reactions to peanuts.

Peanuts are added to a large variety of processed foods (Table XI) . These include ice cream (as a flavoring), marinades, snack foods, and biscuits. Peanuts can be used as a flavoring or a seasoning agent and may be labeled as such (Table XII) . Nuts may be used in the manufacture of vegetable burger patties. A fatal reaction to peanut antigen in almond icing has been recorded. Peanut butter may also be used to glue down the ends of egg rolls to keep them from coming apart. Some individuals do not know that peanut butter is commonly used in Oriental cooking. Peanuts can be deflavored, reflavored, and pressed into other shapes such as almonds and walnuts. These products retain the allergenicity of the peanut. Some patients with peanut allergy also react to sweet lupine seed flour, which may be used, for example, to fortify a spaghetti-like pasta.

Although uncommon, a peanut protein hydrolyzate may also be used in soft drinks as a foaming agent or in confections as a whipping agent.

Peanut oil has been considered to be devoid of allergenicity, and this was initially confirmed by double-blind crossover studies. However, peanut oil allergenicity is clearly process-related, because cold-pressed peanut oils may contain peanut allergen. Moneret-Vautrin et al. confirmed the allergenicity of peanut oil in milk formulas, and 11 of 45 brands of milk formulas in France contained variable amounts of peanut oil. Residual peanut proteins are believed to become more allergenic with heating.

The oil is frequently used in the preparation of so-called health foods. The oil can be used for many nonfood products, which may, on contact, affect sensitive individuals. Like peanut oil, other vegetable oils such as soy, maize, sesame, and sunflower oils contain very low quantities of protein.

Individuals who are allergic to peanuts are said to not be allergic to nuts such as almonds, pecans, or walnuts; and these nuts can be substituted for peanuts. This is contradicted by a recent study, which showed that 50% of individuals allergic to peanuts reported allergic reactions to other nuts as well. These findings were not validated by further clinical investigation.

Nut Allergies (Non-Peanut)

Tree nuts are generally cross reactive. If one is allergic to one, one should try to avoid all of them. The list of common tree nuts include almonds, Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios, and walnuts. Peanuts are not included in this group, because they are legumes. Anyone with nut allergy, however, should be cautious, because they may be processed together.

Follow us on Facebook Follow us on Twitter See Yelp! Reviews of New York Allergy and Sinus Centers Make an appointment online through ZocDoc
Morris Nejat
online at
Super Doctors
visit superdoctors.com
Foods that may contain Peanut or Peanut Oil
Baked Goods Margarine
Baking Mixes Marzipan
Battered Foods Milk Formula
Biscuits Pastry
Breakfast Cereals Peanut Butter
Candy Satay Sauce
Cereal-based Products Soups
Chili Sweets
Chinese dishes Thai dishes
Cookies Vegetable fat
Egg Rolls Vegetable oil
Ice Cream  
Labels that may Indicate the presence of Peanut Protein
Peanut Flavoring
Peanut Butter Oriental Sauces
Emulsifier (uncommon)