Adam's Apple
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- Apr 25, 2004
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The Dangers of Peanut Butter
By Dr. Ed Blonz
May 17, 2005
DEAR DR. BLONZ: What are the dangers from peanut butter? I saw it on a list of items that added to our risk of death. A.Q., Newark, N.J.
DEAR A.Q.: The idea that peanut butter poses a risk factor stems from the possible presence of a cancer-causing substance called aflatoxin that attacks the liver. Aflatoxin is produced by a mold known to grow on peanuts and other grains. There are specific controls and inspections to prevent contaminated peanuts from getting into peanut butter, and the major brands of peanut butter have an excellent record for keeping aflatoxin out of their products.
Peanuts, like other nuts and nut butters, are versatile foods; they taste good and they pack a variety of nutrients. Whether packaged or sold in bulk, they represent a healthier choice than french fries, chips, candy, cookies, pastries and the like. All things considered, the risk from eating peanut butter is very small.
It is a different story for those allergic to peanuts. It is not the risk of aflatoxin that is the issue here, but a problem with the peanut protein itself. While many childhood food allergies tend to abate as one enters adulthood, peanut allergies often persist, and can have deadly effects. Those who suffer from a peanut allergy, unfortunately, must constantly be on guard. There are some new therapies being investigated, one of which helps to blunt the severity of the mechanism by which the body reacts to peanut protein. For more information, consult the Food Allergy and Anaphylaxis Network, located online at www.foodallergy.org.
Ed Blonz, Ph.D., is a nutrition scientist and author of Power Nutrition and Your Personal Nutritionist book series.
© 2005, NEA
By Dr. Ed Blonz
May 17, 2005
DEAR DR. BLONZ: What are the dangers from peanut butter? I saw it on a list of items that added to our risk of death. A.Q., Newark, N.J.
DEAR A.Q.: The idea that peanut butter poses a risk factor stems from the possible presence of a cancer-causing substance called aflatoxin that attacks the liver. Aflatoxin is produced by a mold known to grow on peanuts and other grains. There are specific controls and inspections to prevent contaminated peanuts from getting into peanut butter, and the major brands of peanut butter have an excellent record for keeping aflatoxin out of their products.
Peanuts, like other nuts and nut butters, are versatile foods; they taste good and they pack a variety of nutrients. Whether packaged or sold in bulk, they represent a healthier choice than french fries, chips, candy, cookies, pastries and the like. All things considered, the risk from eating peanut butter is very small.
It is a different story for those allergic to peanuts. It is not the risk of aflatoxin that is the issue here, but a problem with the peanut protein itself. While many childhood food allergies tend to abate as one enters adulthood, peanut allergies often persist, and can have deadly effects. Those who suffer from a peanut allergy, unfortunately, must constantly be on guard. There are some new therapies being investigated, one of which helps to blunt the severity of the mechanism by which the body reacts to peanut protein. For more information, consult the Food Allergy and Anaphylaxis Network, located online at www.foodallergy.org.
Ed Blonz, Ph.D., is a nutrition scientist and author of Power Nutrition and Your Personal Nutritionist book series.
© 2005, NEA
