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Guidelines for Managing Food Allergies: Peanut Allergies



Authors as Published

Joell Eifert, Extension Specialist, Food Science and Technology, Virginia Tech; Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers. Foods or ingredients to AVOID if allergic to peanuts: (This is not an exhaustive list.)

Arachic oil/Arachis 

Artificial nuts

Beer nuts 

Boiled peanuts

Cold pressed, extruded, or expelled peanut oil

Crushed nuts, crushed peanuts

Dry roasted peanuts 

Earth nuts

Goober peas 


Ground nuts, ground peanuts

Hydrolyzed peanut protein 


Mixed nuts 

Monkey nuts 

Nut pieces 


Peanut butter

Peanut butter morsels 

Peanut flour

Peanut paste 

Peanut sauce 

Spanish peanuts

Alternative food sources of important nutrients 

Protein: meats, poultry, fish, dairy products, dried beans and other legumes, nut butters (other than peanut butter)

May also contain peanuts:

Baked goods
Crumb toppings
Graham cracker crust
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Mole sauce
Peanut flavoring (natural and artificial)
Fried foods

Ethnic foods: African, Asian, Chinese, Indian Indonesian, Thai, Vietnamese, Mexican

Note: Peanut oil that is highly refined will not contain the protein allergen. However, peanut oil can be purchased in many forms (some highly refined and some not refined). If the words “cold-pressed” or “expeller pressed” are on the label to describe the oil, the allergens many have not been removed and should be avoided. Calling the manufacturer may be the only way to know if the oil is free from the allergenic protein.

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Publication Date

February 3, 2021