Free from peanut
Peanut allergy
The storage proteins known as peanut allergy are allergic in most people. Although they are heated or contain stomach acid, they remain stable. Therefore, peanuts can cause allergic reactions in any way, whether raw, roasted or cooked.
Most foods only lead to allergic reactions when a certain amount is ingested. But peanuts can trigger life-threatening reactions if they are present in quantities in the microgram range. For this reason, they are one of the most common causes of anaphylaxis.
Occurrence :
Peanut butter, peanut bars, peanut oil or roasted peanuts are examples of peanut products. They are often found as a “hidden allergen” in Asian cuisine and in processed products such as ready meals or sweets. You can find out more in the “Peanut allergy shopping guide”.
Cross-reaction :
Cross-reactions to other foods can occur with a peanut allergy, for example to other legumes such as beans, soy, lentils, peas, garden peas, garden beans and products made from them such as tofu, soy yogurt and various vegan and vegetarian foods.
Peanut allergy symptoms
As with all other food allergies, symptoms of a food allergy to peanuts occur within minutes to an hour after consumption, usually itching in the oral mucosa and on the skin with redness, wheals, swelling and itching. Similar to other food allergies, breathing difficulties can also occur. There are rarely symptoms that affect the digestive tract. Other allergic symptoms such as difficulty swallowing, nausea, vomiting, diarrhea and flatulence are the most common side effects. Anaphylactic shock, which includes shortness of breath and circulatory arrest, can occur in certain cases.