Login or Register

Health Hazards of Peanuts

Oct 17, 2011 | By Terri Williams
Health Hazards of Peanuts
Photo Credit Thinkstock/Comstock/Getty Images

Peanuts are the leading cause of food-related allergy deaths. Peanuts also present a choking danger to babies and small children; they have been linked to a nationwide outbreak of salmonella poisoning. During the manufacturing process, peanuts are susceptible to insect and rodent contamination. Although the average American safely consumes peanuts and peanut butter products without incident, peanuts pose health hazards for others.

Peanut Allergies

Peanut allergies are common. They sometimes cause mild reactions that range from hives to vomiting. However, peanuts are also the primary cause of anaphylaxis, a life-threatening allergic reaction that can result in low blood pressure, shock, unconsciousness and possibly death. For people with peanut allergies, even trace amounts of peanuts found in other foods or on utensils may trigger an allergic reaction.

Pregnancy and Allergy Probability

Peanut consumption by pregnant mothers may increase the probability of their babies developing peanut allergies. In a study published in the “Journal of Allergy and Clinical Immunology,” researchers at Mount Sinai School of Medicine in New York studied 512 babies between the ages of 3 to 15 months who tested positive for either milk or egg allergies. These babies had not been diagnosed with peanut allergies. Study results indicated that peanut consumption by their pregnant mothers significantly increased the chances that the babies would develop peanut allergies.

Choking Hazard

Peanuts and peanut products fed to babies or small children constitute a choking hazard. The United States Department of Agriculture warns against feeding peanuts and other small food items the size of a marble to babies and small children because these foods can be swallowed whole, become lodged in their throats and cause choking. In addition, the USDA advises against feeding peanut butter and seed butters to this age group, since these are sticky foods that can also become lodged in the airway.

Salmonella

In 2009, an outbreak of salmonella poisoning resulted in several deaths and hundreds of illnesses in the United States. The culprit was peanuts, including peanut butter and other peanut products. Michael Doyle, director of the Center for Food Safety at the University of Georgia, states that roasting peanuts kills salmonella, but contamination that occurs after the roasting process will survive sometimes for several months.

Insect Contamination

The Food and Drug Administration acknowledges that there are unavoidable defects in the manufacturing process that may result in the presence of insects. However, there is a maximum level of acceptable defects that manufactures have to meet. As a result, peanut butter is allowed to contain up to 60 insect fragments per 100 grams. Insect fragments are also found in other common foods like apple butter, ground paprika, chocolate and canned sweet corn, as well as cornmeal, wheat flour, tomato paste and other sauces. Shelled and unshelled peanuts may contain insect fragments, rat hair or excreta at levels that the FDA says does not pose health threats. However, shelled and unshelled peanuts may also contain mycotin-producing fungi.

References

Article reviewed by Robin Raven Last updated on: Oct 17, 2011

Must see: Photo Galleries

Member Comments