Allergy: Peanut Allergy Diet HF#315

The only proven treatment for a person with food allergies is complete avoidance of the food (s) he/she is allergic to.   Peanut allergy is one of the top 8 food allergies in the United States.

 

Peanut allergy can be very dangerous.  Peanut protein may be present in foods that you may not expect.  For example, peanuts are often found in Asian foods and candy but may also be present in chili, soups, baked goods, marzipan and other sweets.  Read labels carefully but remember that manufacturers sometimes change ingredients without warning, so check and recheck even the “safe” foods you have bought before.  When eating in a restaurant, be careful to explain the restriction clearly to the wait staff and cooks so the food is not cooked or cross contaminated with peanuts.

 

When cooking, thoroughly clean counters, utensils and pans that have had peanuts in or on them.  Cooking with peanuts and removing them does not work because the heat causes peanut protein to seep into the food.  For some very allergic individuals, even touching something that had peanuts on it and was not thoroughly cleaned, will cause a reaction.

 

The Food Allergen and Consumer Protection Act of 2004 requires that foods must list ingredients by their common names for the top 8 allergenic foods.  The top 8 allergenic foods in the United Statesare eggs, milk, soy, wheat, peanut, tree nuts, fish, and shellfish. 

 

Read labels each time you shop since manufacturers frequently change their ingredients.

 

Label ingredients which indicate the presence of peanut protein.

Peanuts

Peanut flour

Peanut butter

Mandelonas

Mixed nuts/beer nuts/monkey nuts

Imitation walnuts

Imitation almonds

Peanut protein hydrolysate

Hydrolyzed vegetable protein or “groundnuts” (may be made from peanuts)

 

 

Ingredients that may indicate the presence of peanuts.

Hydrolyzed vegetable protein	Chocolate candies
Egg rolls	Enchilada sauce
Flavoring, natural or artificial	Marzipan
Nougat	Ground nuts
Chili	Ethnic dishes

 

Avoid all foods that are produced on equipment shared with peanuts or other nuts.  There is a risk of cross contamination.

 

Studies show, most peanut allergic people may safely eat peanut oil (sometimes called Arachis oil), since it does not contain significant amounts of protein, but NOT cold pressed, expelled or extruded peanut oil. This could also be represented as gourmet oils. Consult your doctor to determine if you should avoid peanut oil.

 

	CAN EAT	AVOID
Breads	Bread products made without peanuts.	Any bread, biscuits, doughnuts, muffins, egg rolls, pancakes, pizzas, etc, with peanuts or peanut butter.
Candies	Candy without peanuts or peanut butter.	Any candy or candy bar with peanuts or peanut butter OR that is produced on the same equipment as peanut containing foods.
Desserts	Desserts made without peanut protein.	Any dessert made with peanuts or peanut products.  Read labels on commercial products.
Fats and oils	All fats and oils, except extruded, cold-pressed or expelled penut oil.	Extruded, cold-pressed or expelled peanut oil. Cross contaiminated oil at restaurant or home where peanut containing foods were fried.
Fruits	All fruits.	Fruit cake with nuts
Meat and meat substitutes	All meats, soy nut butter.	Chinese, Thai foods and other Asian foods prepared with peanuts.  Peanut and other nut butters.  Egg rolls. Peanuts, mandelonas, and tree nuts
Milk, cheese and dairy products	All milk, yogurt, cheese and eggs.	Any flavored yogruts containing peanuts or cross contaimination with nuts.
Potatoes and pastas	Potatoes, rice, noodles, macaroni and pasta that are not prepared with peanuts.	Asian noodles cooked with peanuts.
Seasonings	All spices and herbs.
Soups	Soups without peanuts or peanut butter.	Soups prepared with peanut butter, some chilis or stews.
Condiments	All sugars; honey, jam, jelly and syrups, ketchup, mustard and salad dressings.	Glazes or marinades, some chili or hot sauces, pestos, mole sauces or salad dressings contaning peanut protein.
Vegetables	Vegetables prepared without peanuts.	Deep fried vegetables cross contaminated with peanut protein.

 

Cautions and Tips

 

Although an allergy to peanuts is fairly common, some people are extremely sensitive to peanut protein.  Medicines to stop a serious allergy reaction should always be readily available.

 

Peanuts are not true nuts; they are legumes.  Some people also must avoid other foods in the legume family (soy beans, peas, and garbanzo (chickpea)  if allergy to these has been previously shown.

 

People who are allergic to peanuts, which grow underground, are sometimes allergic to tree nuts  such as pecans, walnuts, cashews or almonds.  Ask your doctor for more information if you should avoid other tree nuts as well.

 

Beware of commercially processed nuts.  Peanuts, which are de-flavored, re-flavored and pressed, can be sold as imitation almonds, walnuts or other nuts. 

 

Seeds and other products are often processed at the same location as peanuts or tree nuts.  If you are unsure and the label doesn’t state this, call the food company to be sure.  Examples include M & M® candies or Jelly Belly® jelly beans.

 

Tips to Follow to Prevent an Allergic Reaction

 

• Avoid foods that cause a reaction.  Sometimes just touching foods can cause a severe reaction.

 

• Read the ingredients lists on food labels to make sure allergy-causing foods are present.  Read the list even if you have had the product before.  Ingredients may change.

 

• If you are traveling, bring along some of your own special foods.

 

• When eating out, always ask restaurant staff about ingredients in food and how it was prepared. Cooking oils can have allergens.

 

• For infants, elemental formulas or formulas with altered protein should prevent food reactions. Discuss the various formula options with your doctor. Do not assume products labeled "hypoallergenic" will not cause a reaction.

 

Other Resources

Food Allergy Association of Wisconsin- http://foodallergywis.org/ or 608-575-9535
Peanut Allergy Homepage - http://www.peanutallergy.com
Medline Plus- http://www.nlm.nih.gov/medlineplus/foodallergy.html
Kids with Food Allergies- http://www.kidswithfoodallergies.org or (215) 230-5394
Food Allergy Network www.foodallergy.org

 

Recipes:
http://www.kidswithfoodallergies.org/recipes.html
www.foodallergykitchen.com
www.cookingallergyfree.com

 

Books:
Batson, Bridget.  Jude the Dude: The Peanut Allergy Kid. 2011.

 

If you have more questions please contact UW Health at one of the phone numbers listed below.

 

 

 

The Spanish version of this Health Facts for You is #386.

 

The information provided should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Any duplication or distribution of the information contained herein is strictly prohibited.

Last Updated: 09/13/2012

Copyright © 09/13/2012 University of Wisconsin Hospitals and Clinics Authority. All rights reserved. Produced by the Department of Nursing. HF#315

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