The Allergy Free Shop is providing you with some information about peanut allergies. This information was obtained from The Food Allergy Initiative.

Peanut Allergy

Peanut allergy is one of the most common food allergies. Unfortunately, it also is one of the most dangerous, since peanuts tend to cause particularly severe reactions (anaphylaxis). Some people are very sensitive and have reactions from eating trace amounts of peanut. Non-ingestion contact (touching peanuts or inhaling airborne peanut allergens, such as dust from the shells) is less likely to trigger a severe reaction.

Peanut allergies seem to be on the rise in children. In the United States, the number of children with peanut allergy doubled between 1997 and 2002. Subsequent studies in the United Kingdom and Canada also showed a high prevalence of peanut allergy in schoolchildren. Unlike egg and cow's milk allergies, which most children outgrow, peanut allergies tend to be life-long. Recent studies, however, indicate that approximately 20% of peanut-allergic children do eventually outgrow their allergy.

The peanut (Arachis hypogaea) is not really a nut, but a kind of legume. It is related to other beans, such as peas, lentils, and soybeans. People with peanut allergy are not necessarily allergic to other legumes (even soy, another of the "big eight" food allergens), so be sure to speak with your doctor before assuming that you have to avoid these protein-rich foods. A person with a peanut allergy may also be allergic to tree nuts (almonds, walnuts, hazelnuts, cashews, etc.). In fact, some 30-40% of people who have peanut allergy also are allergic to tree nuts. Not surprisingly, allergists usually tell their peanut-allergic patients to avoid tree nuts.

Researchers have isolated three major peanut allergens. They are trying to learn why peanuts cause such severe reactions and why the number of people who suffer from peanut allergy is increasing. Investigators also are trying to develop therapies that would prevent anaphylaxis in people with peanut allergies.

How to Avoid Peanuts*

The federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any packaged food product that contains peanuts as an ingredient must list the word "Peanut" on the label. Please be sure to read all product labels carefully before purchasing and consuming any item. Remember, also, that ingredients change from time to time, so check labels every time you shop. If you are still not sure whether or not a product contains peanuts, call the manufacturer. Always take extra precaution when dining in restaurants or eating foods prepared by others. If you are in doubt about any product or dish, do not eat it.

The following ingredients indicate the presence of peanut protein: Beer nuts, ground nuts, mixed nuts, and peanut (including peanut flour and peanut butter).

Peanut protein is found in Arachis oil, and in cold pressed, expressed, expelled, and extruded peanut oils. Highly processed peanut oil has been shown to be safe for the vast majority of people individuals allergic to peanut. As the degree of processing of commercial peanut oil may be difficult to determine, avoidance is prudent.

Nu-Nuts and other artificial flavored nuts contain peanut protein.

Ethnic restaurants (such as Chinese, African, Indonesian, Thai, and Vietnamese), bakeries, and ice cream parlors are considered high-risk for individuals with peanut allergy due to the common use of peanut and the risk of cross contamination—even if you order a peanut-free item.

Peanut butter and/or peanut flour have been used in chili and spaghetti sauce as thickeners. Always ask if peanut was in the recipe.

Many candies and chocolates contain peanut or run the risk of cross contact with peanut protein.

Lupine or lupin is a legume that may cause an allergic reaction in those with peanut allergy. Lupine is used in this country in many gluten-free and high-protein products. In many European countries, particularly Italy and France, lupine flour and/or peanut flour may be mixed with wheat flour in baked goods.

Many tree nuts are processed with peanuts and therefore may contain trace amounts of peanut protein. Extreme caution is advised.