Peanut

Peanut (a legume)

• About 3% of Americans suffer from peanut allergy.
• Considered a common allergen, and likely increasing in prevalence.
• Starts early in life, between 6 to 24 months of age.
• Only 15% of people develop tolerance over their lifetime.

Relevance to Food Service

• Be able to identify food or drink that is served or sold that contain Peanut protein.
• Awareness that peanuts can readily cross-react with any other legume, such green peas or Red Kidney beans.
• Care in preparation and service is critical to prevent cross-contact between the allergen-free food and the allergenic food.
• Peanut butter is very sticky and is difficult to remove from prep surfaces and utensils – pay special attention to clean thoroughly any areas that are visibly soiled with peanut proteins as they can be a potent contact allergen.
• Aggressive, physical cleaning (with hot soapy water) prior to sanitizing all food contact surfaces, including high-touch areas (chair backs, table edges) after each use.

Peanuts – What is the allergen?

Peanuts contain several allergenic proteins, including Ara h 1, 2, 3, and 6. These proteins are responsible for the majority of peanut allergies and are recognized as allergens by the World Health Organization (WHO) and the US Food and Drug Administration (FDA).

Ara h 1, 2, and 3 are the most significant peanut allergens and are responsible for the majority of peanut allergy reactions. These proteins are 2S albumins and are highly resistant to digestion, which makes them more likely to cause an allergic reaction.

Ara h 6 is a vicilin protein that has also been shown to cause allergic reactions in some individuals with peanut allergies.

The exact amino acid sequences of these allergenic proteins vary, but it is their overall structure and allergenic properties that make them a concern for those with peanut allergies. When a person with a peanut allergy ingests even small amounts of peanuts, their immune system can react to the allergenic proteins, leading to symptoms ranging from mild to severe.

It’s worth noting that not all peanut proteins are allergenic, and some may not cause an allergic reaction even in individuals with peanut allergies. However, as with all food allergies, it’s best to avoid peanuts altogether if you have a peanut allergy to minimize the risk of an allergic reaction.