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Peanut Allergy

A peanut allergy can be triggered by even a tiny amount of peanut protein in the ingredients of an ingested food. A peanut isn’t actually a nut, but rather is a part of the legume family. People allergic to peanuts may also experience a cross-reaction - an allergy to other legumes. Other legumes that can cause a cross-reaction are soy beans, peas, kidney beans, lentils, butter beans, lima beans, chickpeas, black-eyed peas, and green beans. A peanut allergy should not be confused with a tree nut allergy. Tree nuts are large, edible seeds of trees and include walnuts, cashews, almonds, pecans, Brazil nuts, beechnuts and pistachios. Alternative names include: goober nuts, goober peas, ground nuts, mandelonas, arachis oil, earthnuts.

Peanut protein can also be found in:
  • peanut butter
  • cold-pressed or expressed peanut oil
  • peanut flour
  • hydrolyzed plant and vegetable proteins
  • mixed nuts

Hidden Sources: Cakes, cereal, biscuits, pastries, ice cream, desserts, cereal bars, curry or satay sauces, candies, Asian and African dishes, and topical ointments.

Not sure? When in doubt – do without!

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