PEANUTS - ONE OF THE CHIEF SOURCES OF FOOD ALLERGENS

Peanuts are increasingly present in the diet without the consumer being aware. They take a number of forms, having undergone various industrial processes. They enter into the composition of breakfast cereals, biscuits, breads, snacks, milks and dairy products, ice creams, drinks, soups and meat substitutes. The main reasons for their use are protein enrichment and improvement in the theological properties of the finished product. Various allergens have been identified : Peanut 1, Ara h I and Ara h II. Patients who are allergic to peanuts must be warned to be cautious and to carefully check the composition of the food products in their diet until such time as specific labelling to indicate the presence of peanuts has been made obligatory.