Food allergies are a growing public health concern. The Food Allergy Anaphylaxis Network (FAAN) estimates that 4 percent of the total U.S. population (children and adults) have a food allergy. While any food can cause an allergic reaction, eight foods account for 90 percent of all reactions in the U.S.: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish and shellfish.

Because America’s peanut farmers care, they are committed to being part of the solution. The National Peanut Board has invested more than $7 million in food allergy research, education and outreach to help people understand and manage food allergies – and to find solutions to the issue.

The National Peanut Board created the Scientific Advisory Council by coordinating and assembling leading researchers from the United States, Canada and the U.K. to provide ongoing counsel on food allergy issues. These academic and medical experts are dedicated to furthering research and education on food and peanut allergies. They offer advice and provide input that will best guide the National Peanut Board’s efforts to help find solutions to peanut allergy issues.

Members of the Council get invited to speaking engagements throughout the year to educate consumers, manufacturers, foodservice operators and other professionals on the facts surrounding peanut allergies.

Myths & Truths about Food Allergies

Myth: Peanut Allergy is the most common allergen.

Fact: Peanut allergy is the third most common in children, ranking behind milk and egg; peanut allergy is the fourth most common allergy in adults, falling behind milk, egg and shellfish.

In perspective, the American Academy of Allergy, Asthma and Immunology (AAAAI) statistics show that 6.6 million people are allergic to seafood, and more than 3 million people report being allergic to peanuts, tree nuts or both (Sicherer, 2003) (Munoz-Furlong, 2004).

Myth: Peanut oil has allergenic properties.

Fact: Highly refined peanut oil is safe for most people with peanut allergy because the allergenic protein has been destroyed (aromatic peanut oil contains peanut protein and is therefore allergenic to those with a peanut allergy) (FARRP, 2010).

Myth: Airborne exposure can cause anaphylaxis.

Fact: Scientific evidence demonstrates that ingestion of a food allergen must occur in order for it to cause anaphylaxis; this means that peanut proteins must be swallowed, rubbed in an eye or stuck up a nose. There is no scientific evidence that breathing peanut fumes or dust can cause anaphylaxis (Sicherer, 2003).

Myth: Every exposure to peanut protein can increase the severity of future reactions.

Fact: Symptoms vary from episode to episode. The severity of a reaction is dependent on many factors, including: the amount of allergenic protein one is exposed to, route of exposure, current medical state and age.

Myth: Other nuts and nut butters are safe for those with a peanut allergy.

Fact: Most immunologists recommend that people with a peanut allergy also avoid tree nuts due to the risk of cross-reactivity between allergens.

Myth: Don’t feed potentially allergenic foods to children until they are 2 years old.

Fact: The National Institute of Allergy and Infectious Diseases (NIAID) suggests that the introduction of solid foods should not be delayed beyond 4 to 6 months of age and potentially allergenic foods may be introduced at this time as well. In addition, NIAID does not recommend restricting maternal diet during pregnancy or lactation for preventing the development of food allergy in children. (NIAID, The Guidelines for the Diagnosis and Management of Food Allergy 2010).