Peanut

Many of the top most common allergens come in many different forms, and can also be named many different things in product labels. If you or your child is dealing with a serious food allergy, it is important to read all package labels, and know the alternate names for your allergen(s) so you can avoid them.

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.

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