Where are peanuts found?
Peanuts may be found in the following:8 artificial flavoring, baked goods, candy, chili, chocolate, crumb toppings, egg rolls, enchilada sauces, fried foods, flavorings, graham cracker crusts, hydrolyzed plant protein, hydrolyzed vegetable protein, marzipan, mole sauces, natural flavorings, nougats, and various cuisines (e.g., African, Asian, Chinese, Indian, Indonesian, Thai, Vietnamese, and Mexican).
If found on a food label, the following indicates the presence of peanut protein:8 arachic oil, arachis, arachis hypogaea, artificial nuts, beer nuts, boiled peanuts, cold pressed peanut oil (and extruded or expelled peanut oil), crushed nuts, earth nuts, goober peas, ground nuts, hydrolyzed peanut protein, mandelonas, mixed nuts, monkey nuts, flavored nuts, nut pieces, nut meat, peanut butter, peanut butter chips, peanut butter morsels, peanut flour, peanut paste, peanut sauce, peanut syrup, Spanish peanuts, and Virginia peanuts.
Most peanut allergy reactions are due to eating peanuts or foods containing peanuts, but merely touching peanuts can trigger a reaction in some allergic individuals.9 In addition, the food manufacturing and preparation processes also pose a risk for cross-contamination.3 Peanut protein that has become airborne via peanut flour and peanut cooking spray or during grinding or pulverization processes can also cause reactions.3,9 Finally, since peanuts and tree nuts (e.g., pecans, cashews, and walnuts) often touch one another during manufacturing and serving processes, talk with your healthcare provider to determine if it's best to also avoid all tree nuts.5
While relatively new to the United States market, lupine is a common food ingredient in Europe that has a high rate of cross-reactivity with peanuts. That is, if you're allergic to peanut, you might also react to lupine. Also known as lupinus albus, lupine is used in seed, bean, and flour forms, and is a popular ingredient in gluten free foods.8