Allergy to arachides

Overview about Peanut Allergy

Peanuts are one of the food allergens most commonly associated with anaphylaxis, a sudden and potentially deadly condition that requires immediate attention and treatment.

In recent years, awareness about peanut allergy has risen, as has the number of peanut allergy cases reported.

There are several misconceptions about peanut allergies. A peanut is a legume (belonging to the same family as soybeans, peas and lentils), not a tree nut. And while it was previously believed that an allergy to peanuts was lifelong, research by the National Institutes of Health shows that about 20 percent of individuals with a peanut allergy eventually outgrow it.

If you suspect a peanut allergy, see an allergist for diagnosis and treatment. Your allergist will work with you to determine the best ways to manage your symptoms. 

Peanut Allergy Symptoms

  • Itchy skin or hives, which can appear as small spots or large welts

  • An itching or tingling sensation in or around the mouth or throat
  • Nausea
  • A runny or congested nose
  • Anaphylaxis (less common), a potentially life-threatening reaction that impairs breathing and can send the body into shock

Diagnosing a peanut allergy

is complicated. Symptoms can vary from person to person, and a single individual may not always experience the same symptoms during every reaction.

If you suspect you are allergic to peanuts, make an appointment to see an allergist. Start a food diary before the appointment, and keep track of any reactions. If you have a reaction, you should note:

What (and how much) you ate
When the symptoms started
What you did to alleviate the symptoms
How long it took before the symptoms were relieved
Your allergist will ask you about your history of allergy symptoms. You’ll also be asked about your overall health and your family medical history, including any relatives with allergies.

Because a peanut allergy can be difficult to diagnose through skin tests or blood tests, your allergist may put you on a food elimination diet, in which you avoid the suspected food allergen for a specific period of time (normally two to four weeks). If your symptoms improve when the item is removed from your diet, it’s likely that you are allergic to it.

If the food elimination diet produces inconclusive results, your allergist may recommend an oral food challenge. During this test, you will be fed tiny amounts of peanut or peanut-based products in increasing doses over a period of time in an allergist’s office or a food challenge center. Emergency medication and emergency equipment will be on hand during this procedure in case you have a severe reaction.

Management and Treatment


Peanut is one of eight allergens with specific labeling requirements under the Food Allergen Labeling and Consumer Protection Act of 2004. Under that law, manufacturers of packaged food products sold in the U.S. and containing peanuts as an ingredient must include the presence of peanuts, in clear language, on the ingredient label.

To avoid the risk of anaphylactic shock, people with a peanut allergy must be very careful about what they eat. Peanuts and peanut products are commonly found in candies, cereals and baked goods, such as cookies, cakes and pies. If you’re eating out, ask the restaurant staff about ingredients - for example, peanut butter may be an ingredient in a sauce or marinade. Be extra careful when eating Asian and Mexican food and other cuisines in which peanuts are commonly used. Even ice cream parlors may not be safe for people with a peanut allergy, since peanuts are a common topping.

Foods that don’t contain peanuts as an ingredient can be contaminated by peanuts in the manufacturing process or during food preparation. As a result, people with a peanut allergy should avoid products that bear precautionary statements on the label, such as “may contain peanuts” or “made in a factory that uses nut ingredients.” Note that the use of those advisory labels is voluntary, and not all manufacturers do so.

If you’re cooking from scratch, it’s easy to modify recipes to remove peanut ingredients and substitute ingredients that aren’t allergens, such as toasted oats, raisins or seeds. Some people who can’t tolerate peanuts or eat peanut butter can consume other nut or seed butters. Keep in mind that these products may be manufactured in a facility that also processes peanuts - so check the label carefully and contact the manufacturer with any questions.

Many individuals with an allergy to peanuts can safely consume foods made with highly refined peanut oil, which has been purified, refined, bleached and deodorized to remove the peanut protein from the oil. Unrefined peanut oil - often characterized as extruded, cold-pressed, aromatic, gourmet, expelled or expeller-pressed - still contains peanut protein and should be avoided. Some products may use the phrase “arachis oil” on their ingredient lists; that’s another term for peanut oil. If you have a peanut allergy, ask an allergist whether you should avoid all types of peanut oil.

While some people report symptoms such as skin rashes or chest tightness when they are around or smell peanut butter, a placebo-controlled trial of children exposed to open peanut butter containers documented no systemic reactions. Still, food particles containing peanut proteins can become airborne during the grinding or pulverization of peanuts, and inhaling peanut protein in this type of situation could cause an allergic reaction. In addition, odors may cause conditioned physical responses, such as a skin rash or a change in blood pressure.

On Line Bibliographic References about peanut allergy

https://en.wikipedia.org/wiki/Peanut_allergy

http://acaai.org/allergies/types/food-allergies/types-food-allergy/peanut-allergy