Peanut Allergy

Peanuts grow underground and are part of the legume family, which differentiates them
from tree nuts. Being allergic to peanuts does not put you at a greater risk for being
allergic to other legumes. Although peanuts are not a part of the tree nut family their
protein structure is similar so it is important to talk with your doctor about the severity of
your peanut allergy and whether consuming tree nuts is safe.

Foods and ingredients to avoid with a peanut allergy include:
Arachis oil, another name for peanut oil
Artificial nuts
Beer nuts
Cold pressed, expeller pressed or extruded peanut oil
Ground nuts
Mandelonas (peanuts soaked in almond flavoring)
Mixed nuts
Monkey nuts
Nut meat
Nut pieces
Peanut butter
Peanut flour
Peanut protein hydrolysate

The following foods often contain peanuts as an ingredient:
Baked goods (pastries, cookies, pudding, pies, hot chocolate, etc.)
Cereals, Granola, Granola bars
Chili and Spaghetti Sauces
Egg rolls
Energy Bars
Ethnic Foods (African, Asian, Mexican, Thai, Chinese, Vietnamese, etc.)
Hydrolyzed vegetable or plant protein
Ice creams, frozen yogurt
Nut Butters
Sauces (enchilada, chili sauce, hot sauce, pesto, mole
sauce, salad dressing)
Specialty pizzas
Vegetarian food products (especially meat substitutes)

Risk of cross-contamination:

As with any allergy it is important to be aware of the risk for cross- contamination. Listed
below are some situations/products in which to take extra care for the risk of cross-

Ice cream shops
Ethnic restaurants
Sunflower seeds are often processed on the same equipment as peanuts
Nut alternative butters such as soy nut butters, sunflower seed butters
Peanut shells are sometimes used in compost
Peanuts can be used to thicken sauces

Additional Resources