June 2007
Peanut allergy
The following ingredients found on a label indicate the presence of peanut protein. All labels should be read carefully before consuming a product, even if it has been eaten safely in the past.
Arachic oil
Arachis
Arachis hypogaea
Artificial nuts
Beer nuts
Boiled peanuts
Cold pressed, extruded, or expelled peanut oil
Crushed nuts, crushed peanuts
Dry roasted peanuts
Earth nuts
Goober peas
Goobers
Ground nuts, ground peanuts
Hydrolyzed peanut protein
Hypogaeic acid
Mandelonas
Mixed nuts
Monkey nuts
Nu nuts flavored nuts
Nut pieces
Nutmeat
Peanuts, peanut butter, peanut butter chips, peanut butter morsels
Peanut flour
Peanut paste
Peanuts sauce, peanut syrup
Spanish peanuts
Virginia peanuts
The following may contain peanuts:
Artificial flavoring
Baked goods
Candy
Chili
Chocolate
Crumb toppings
Ethnic foods: African, Asian, Chinese, Indian, Indonesian, Thai, Vietnamese, Mexican
Fried foods
Flavoring
Graham cracker crust
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Marzipan
Mole sauce
Natural flavoring
Nougat
Notes:
Lupine is a legume that cross-reacts with peanut at a high rate and should be avoided by peanut allergic patients. It does not fall under the labeling requirements of FALCPA. Lupine is also known as lupinus albus and can be found in seed or flour form.
Allergy experts advise those allergic to peanuts to avoid all tree nuts.
