Peanut Allergy

Also known as: Groundnut allergy, Arachis hypogaea allergy

Peanut allergy is one of the most common and potentially severe food allergies. Even trace amounts can trigger anaphylaxis in sensitised individuals, making vigilant label reading and emergency preparedness essential.

Symptoms

Airways & Breathing

Throat tightening or swelling
Wheezing or difficulty breathing
Hoarse voice

Skin

Hives (urticaria)
Redness and itching
Facial swelling (angioedema)

Digestive

Nausea and vomiting
Stomach cramps
Diarrhoea

Systemic / Other

Dizziness or fainting
Rapid pulse
Anaphylaxis — a life-threatening whole-body reaction

How It's Diagnosed

Skin prick test: a small amount of peanut extract is placed on the skin and pricked through
Specific IgE blood test (RAST / ImmunoCAP) measures antibodies to peanut proteins
Oral food challenge — the gold standard, performed under medical supervision
Component testing (Ara h 2) helps predict risk of systemic reaction

Avoidance Strategies

Read every food label — peanuts appear in unexpected products (satay sauce, mole, some cereals)
Be alert to 'may contain peanuts' warnings if you have moderate-to-severe allergy
Inform restaurants and catering staff before ordering
Avoid shared cooking equipment that has handled peanuts
Carry an adrenaline auto-injector (e.g. EpiPen) at all times if prescribed
Wear a medical alert bracelet so others can act quickly in an emergency

Cross-Reactivity

Tree nuts — not a direct cross-reactor but often grown/processed alongside peanuts
Lupine flour — a peanut-family legume used in some European bakery products
Soya — mild structural similarity; most peanut-allergic individuals tolerate soy

Why peanuts are particularly dangerous

Unlike most foods, even very small quantities of peanut can cause a severe systemic reaction in highly sensitised individuals. Peanut proteins (particularly Ara h 1, 2, and 3) are stable, heat-resistant, and potent allergens — they survive roasting and cooking.

Peanuts are botanically legumes, not tree nuts, but they share manufacturing environments with many nuts, meaning cross-contamination is a constant risk.

Peanut allergy in children

Peanut allergy typically appears in the first few years of life. Unlike some childhood food allergies (milk, egg), peanut allergy persists into adulthood in roughly 80% of cases.

Recent evidence supports early introduction of peanut-containing foods in non-high-risk infants to reduce sensitisation risk — discuss the LEAP trial findings with your paediatrician.

Immunotherapy: an emerging option

Peanut oral immunotherapy (OIT) — giving gradually increasing doses of peanut under medical supervision — has been shown to raise the reaction threshold in a significant proportion of patients. It does not cure the allergy but can provide meaningful protection against accidental exposures.

One peanut OIT product has regulatory approval. OIT is not suitable for everyone; discuss candidacy with an allergist.

Labelling rules

In the UAE, GCC, and most countries, peanuts must be declared on pre-packed food labels
Phrases like 'contains peanut', 'may contain peanut traces', or 'produced in a facility that processes peanuts' signal risk
Bulk/loose foods and restaurant dishes are not always labelled — always ask

Related Allergens

Tree Nut Allergy

Food Allergies

Soy Allergy

Food Allergies

Back to Allergy Library

Medical disclaimer

This page is for educational purposes only. Allergy diagnosis and management must be carried out by a qualified allergist. Do not attempt to test yourself with suspected allergens. Always carry prescribed emergency medications and follow your written action plan.

Reviewed 2026-06-01 · Looms Medical Team