Peanuts: the strongest evidence is about babies

Most peanut research is allergy research, and most of what is left was not done on peanuts the way you eat them. The firmest finding on this page is about infants. Giving peanut to a baby before twelve months cut the risk of peanut allergy by about 69 percent, a relative risk of 0.31 with a confidence interval running from 0.17 to 0.54, pooled from 3 randomized trials and 4,183 children. The authors call the certainty for that outcome high to moderate. Read it as what those trials measured, not as an instruction to try at home. In the LEAP trial, peanut was started only after a supervised food challenge. Of 319 infants assigned to eat it, 7 reacted at that first challenge and 9 later stopped because of allergic symptoms, and 9.1 percent of screened infants were never enrolled because of a large skin-test reaction. For infants with severe eczema, egg allergy or both, the 2017 NIAID guidelines advise strongly considering a blood IgE or skin prick test before the first peanut, to decide whether and how to introduce it. The form matters too: the same guidelines say no whole nuts under 5 and no peanut butter from a spoon or in lumps under 4, because of the choking risk. For adults the picture is quieter and the products tested are further from a bag of peanuts. Twelve weeks of high oleic peanuts at 15 to 20 percent of daily energy left every blood lipid, CRP, glucose and insulin unchanged in 61 older adults. The weight loss trials fed nuts in general at 42 to 84 g a day rather than peanuts alone, and only 4 of 7 of them found any advantage. The single largest effect we hold came from a peanut paste made as a medical food, 100 g a day for nine weeks to hospitalized adults with HIV in Senegal, where fat free mass rose 11.8 percent. That is a formulated therapeutic product given to very ill people, and nothing in it transfers to a healthy person eating peanuts as a snack.

The numbers, per 3.5 oz (100 g)

As people eat it, per 3.5 oz (100 g)

How much is actually in it

• Copper is where the two national tables disagree most about peanuts: 0.46 mg per 3.5 oz (100 g) in the US table against 0.64 mg in the UK one, a 28% gap, while the eight US samples alone already span 0.382 to 0.654 mg. — Peanuts, raw (FDC 2515376) in USDA Foundation Foods against Peanuts, dry roasted (14-878) in UK CoFID (n = 8 USDA sample analyses; 15 USDA peanut records in total) Evidence E source
  Copper 0.4595 mg per 3.5 oz (100 g), range 0.382 to 0.654 across 8 samples, against CoFID 0.64 mg; fat 43.28 g, range 38.68 to 48.52, against CoFID 49.8 g; protein 23.205 g, range 21.18 to 24.46, against CoFID 25.7 g; magnesium 179.7 mg, range 147.0 to 223.5; iron 1.554 mg, range 1.17 to 1.8

What a real portion looks like

• A cup of shelled peanuts is 146 g and a single peanut is 1 g, so the 28 g ounce that most studies use is roughly a small handful and one fifth of a cup. — household measures recorded for Peanuts, NFS in the USDA food and nutrient database for dietary studies (n = 11 household measures for FNDDS code 42111000) Evidence E source
  1 cup without shell 146 g; 1 cup in shell yields 51 g; 1 oz without shell 28 g; 1 oz in shell yields 21 g; 1 peanut 1 g; 1 package 50 g; quantity not specified 28 g

What your body absorbs

• Adding nuts, peanuts among them, to a bread meal cut iron absorption from 6.6% to 1.8% in 137 women in a 1988 radioisotope trial, and 50 mg of vitamin C canceled the effect. — 137 Indian women fed bread meals with and without walnuts, almonds, peanuts, hazelnuts or coconut (n = 137) Evidence B source
  Geometric mean iron absorption 1.8% from nut meals against 6.6% from bread alone (t = 9.8, p < 0.0005); coconut did not reduce absorption; 50 mg ascorbic acid overcame the inhibition for peanuts and Brazil nuts
• The energy a body actually gets from nuts is lower than the label says, because part of the fat stays locked in cell walls, and grinding or roasting releases more of it than eating them whole. — 21 human and in vitro studies of metabolizable energy and lipid release from tree nuts and peanuts (n = 21 studies) Evidence C source
  Metabolizable energy consistently below Atwater predictions; 22.6 kJ/g for pistachios and 18.5 kJ/g for raw almonds; rises with processing in the order whole nuts, chopped, flour, and raw, roasted, butter

What cooking and storage change

• In a 12-week RCT of 151 adults eating 1.5 oz (42 g) of peanuts a day, flavoring made no difference, and people at higher heart risk saw a larger cholesterol change than those at lower risk, -12.1 against +5.6 mg/dL. — 151 adults given 1.5 oz (42 g) peanuts a day in one or three flavors for 12 weeks; subgroup at greater cardiovascular risk (n = 151) Evidence B source
  Higher-risk subgroup: cholesterol -12.1 ± 8.5 vs +5.6 ± 2.0 mg/dL, triglycerides -31.7 ± 15.8 vs +2.3 ± 3.0 mg/dL; no flavor effect on blood indexes
• Roasting cut aflatoxin B1 in nuts by 46.91% across 19 pooled laboratory processing experiments, most of them done on peanuts, and irradiation cut it by 58.60%. That is a share of what was in the batch, not a level made safe. — 19 interventional studies of roasting, irradiation and fumigation of nuts, mostly peanuts (n = 19 trials) Evidence D source
  Roasting reduced aflatoxin B1, B2, G1 and G2 by 46.91%, 30.66%, 40.88% and 26.19%; fumigation reduced B1 by 20.88% and total aflatoxin by 22.56%; irradiation reduced B1 by 58.60% and total by 74.97%

What it does to your health

• A 2022 meta-analysis of 11 peanut trials with 643 people found peanuts lowered triglycerides by 12 mg/dL (0.13 mmol/L) but did not change LDL or total cholesterol overall. — adults aged 18 to 84, healthy or with metabolic syndrome, overweight, type 2 diabetes or high cholesterol; peanuts, peanut butter or high oleic peanuts at 25 to 200 g a day for 2 to 24 weeks (n = 643) Evidence A source
  Triglycerides MD -12 mg/dL (95% CI -18 to -6.2; metric: -0.13 mmol/L, -0.20 to -0.07); no significant change in total, LDL or HDL cholesterol
• A 2025 meta-analysis of 113 nut trials with 8,060 adults found nuts, peanuts included, lowered LDL cholesterol by 4.6 mg/dL (0.12 mmol/L) at a median 45.5 g a day. — adults with various health status eating a median 45.5 g/day of nuts versus a non-nut control (n = 8,060) Evidence A source
  Total cholesterol MD -5.4 mg/dL (95% CI -7 to -3.9; metric: -0.14 mmol/L, -0.18 to -0.10); LDL-C MD -0.12 (-0.14 to -0.09); triglycerides -0.05; apoB -0.04 g/L
• In a controlled-feeding crossover RCT of 22 adults, high-MUFA diets, one of them built on peanuts and peanut butter, lowered LDL cholesterol by 14% against an average American diet. — adults on five 24-day controlled diets: average American, Step II low-fat, olive oil, peanut oil, peanuts and peanut butter (n = 22) Evidence B source
  High-MUFA diets: total cholesterol -10%, LDL -14%
• In a 30-week randomized crossover trial in healthy Ghanaians, 500 calories of peanuts a day for 8 weeks lowered total cholesterol by 7.2% and triglycerides by 20%, while LDL and HDL did not change. — healthy Ghanaian adults; 2,092 kJ (500 calories) of peanuts a day incorporated freely into the diet for 8 weeks Evidence B source
  Total cholesterol -7.2%, triacylglycerol -20.0% after the free-incorporation arm; LDL-C and HDL-C not significantly changed
• Eating high oleic peanuts at 15% to 20% of energy for 12 weeks changed no blood lipid, no CRP, no glucose and no insulin in 61 older adults, and added only 1.1 lb (0.5 kg) instead of the weight the extra energy predicted. — 61 healthy adults aged 65 plus or minus 7 years with BMI 31, each doing both a peanut phase and a nut free phase (n = 61) Evidence B source
  No differences in lipids, CRP, glucose, insulin or body composition; energy intake 10% higher on peanuts (853 kJ, p < 0.05), fat intake up 30% (p < 0.001), body weight up 1.1 lb (0.5 kg) against a larger predicted rise
• Adding 1.5 to 3 oz (42 to 84 g) of nuts a day to a weight loss diet produced greater weight loss in only 4 of 7 randomized trials, and no trial found nuts made things worse. — adults on energy-restricted diets in seven randomized controlled trials lasting 4 to 52 weeks (n = 7 trials reported in 8 papers) Evidence B source
  Significantly greater weight loss with nuts in 4 of 7 trials; limited evidence for body composition or glycemic control; no adverse effect in any trial

Safety, limits and interactions

• In the EU, peanuts and peanut products sold to consumers may contain at most 2.0 mcg/kg of aflatoxin B1 and 4.0 mcg/kg of total aflatoxins. Peanuts that will still be sorted before sale may contain up to 8.0 and 15.0 mcg/kg. — peanuts and peanut products sold to the final consumer in the EU Evidence E source
  Aflatoxin B1 2.0 ug/kg; sum of B1, B2, G1 and G2 4.0 ug/kg; 8.0 and 15.0 ug/kg for peanuts still to be sorted
• The NIAID guidelines warn that whole nuts should not be given to children under 5, and peanut butter straight from a spoon or in lumps should not be given to children under 4, because of the choking risk. — infants and young children being given peanut Evidence E source
  No whole nuts under 5 years; no peanut butter from a spoon or in lumps under 4 years
• The CDC lists whole or chopped nuts and spoonfuls or chunks of nut butters such as peanut butter among foods that young children can choke on. — Infants and young children Evidence E source
  Listed as food to avoid for young children (choking risk)
• In LEAP, peanut was started only after a supervised food challenge. Of 319 infants assigned to eat it, 7 reacted at that first challenge and 9 later stopped because of allergic symptoms, and 9.1% of screened infants were excluded for a large skin-test reaction. — infants screened for LEAP; 319 randomly assigned to peanut consumption (n = 834) Evidence B source
  76 of 834 (9.1%) excluded for skin-test wheal over 4 mm; 7 of 319 reacted at the baseline challenge; 9 stopped because of allergic symptoms
• In an analysis of 19 peanut challenge studies with 3,151 people with peanut allergy, 4.5% reacted with anaphylaxis to 5 mg of peanut protein or less. — people with peanut allergy reacting at double-blind placebo-controlled food challenge, 19 studies (n = 3151) Evidence C source
  4.5% (95% CI 1.9% to 10.1%) reacted to 5 mg peanut protein or less with anaphylaxis
• A meta-analysis of 12 RCTs with 1,041 mostly young people with peanut allergy found oral immunotherapy tripled the risk of anaphylaxis (RR 3.12) compared with avoidance, while making it 12 times more likely to pass a supervised peanut challenge. — people with peanut allergy in 12 trials, median age 8.7 years (n = 1041) Evidence A source
  Anaphylaxis RR 3.12 (95% CI 1.76 to 5.55), risk difference 15.1%; passing a supervised challenge RR 12.42 (6.82 to 22.61)
• A 2022 meta-analysis of 36 RCTs found peanut oral immunotherapy made tolerance while on therapy about 10 times more likely (RR 9.9). It saw no clear rise in adverse or severe reactions, but rated that safety evidence as low certainty. — mainly children with IgE-mediated food allergy in 36 trials (n = 2126) Evidence A source
  Peanut OIT tolerance on therapy RR 9.9 (95% CI 4.5 to 21.4); adverse reactions RR 1.1 (1.0 to 1.2) low certainty; severe reactions in peanut allergy RR 1.6 (0.7 to 3.5) low certainty

What people believe that the data does not support

• The EU refused a health claim that a small handful of peanuts a day, about 30 g, helps achieve healthy cholesterol levels. — — Evidence E source
  Claim POL-HC-7733 status Non-authorized
• The European Union has authorized zero health claims for peanuts and refused all three that were submitted, including the one that 30 g a day helps keep cholesterol healthy. — EU Register on nutrition and health claims, snapshot of 2026-09-21, 2,330 claims of which 262 authorized (n = 3 peanut claims submitted, 0 authorized, 3 non-authorized) Evidence E source
  POL-HC-7733 (peanuts, peanut butter, peanut oil and cholesterol) and POL-HC-7666 and POL-HC-7667 (1.1 oz / 30 g of nuts a day and heart health) all carry the status Non-authorized

Who this works differently for

• In healthy people within the same 2022 meta-analysis, peanuts lowered total cholesterol by 15 mg/dL (0.40 mmol/L) and the LDL to HDL ratio by 0.19. — healthy adults in the peanut trials (110 of 643 participants) (n = 110) Evidence A source
  Total cholesterol MD -15 mg/dL (95% CI -27 to -3.5; metric: -0.40 mmol/L, -0.71 to -0.09); LDL/HDL ratio MD -0.19 (-0.36 to -0.01)
• In people with or at risk of metabolic syndrome, adding peanuts raised body weight by about 2.2 lb (1 kg) across 6 trials in the 2022 meta-analysis. — adults with or at risk of metabolic syndrome in 6 of the peanut trials (n = 6 trials) Evidence A source
  Body weight MD +2.1 lb (95% CI 1.2 to 3.1; metric: 0.97 kg, 0.54 to 1.41); no overall change in the full sample
• In type 2 diabetes, a 2021 meta-analysis of 16 trials with 1,041 patients found peanuts and tree nuts did not significantly change LDL cholesterol. — patients with type 2 diabetes in randomized controlled-feeding trials of peanuts or tree nuts (n = 1,041) Evidence A source
  LDL-C MD -0.11 (95% CI -0.25 to 0.03); HDL-C MD 0.01 (-0.01 to 0.04)
• In a randomized crossover trial of 54 men with high cholesterol, about 2.7 oz (77 g) of peanuts a day for 4 weeks raised HDL cholesterol by 6.1 mg/dL and lowered the total to HDL ratio. — 54 hypercholesterolemic men, total cholesterol 200 to 350 mg/dl, about 77 g peanuts a day added to habitual diet for 4 weeks (n = 54) Evidence B source
  HDL-C +6.1 (SE 1.5) mg/dl, P < 0.001; TC/HDL-C ratio -1 (SE 0.3); LDL-C/HDL-C ratio -0.7 (SE 0.2)
• Among people with peanut allergy, an individual-data meta-analysis found 4.5% reacted with anaphylaxis to 5 mg or less of peanut protein. — individuals with peanut allergy reacting at double-blind placebo-controlled food challenge, studies 2010 to 2020 (n = 3,151) Evidence C source
  Anaphylaxis at <=5 mg peanut protein 4.5% (95% CI 1.9% to 10.1%)
• For infants with severe eczema, egg allergy or both, the 2017 NIAID guidelines recommend peanut-containing food as early as 4 to 6 months. Before the first peanut, they advise strongly considering a blood IgE or skin prick test to decide whether and how to introduce it. — infants with severe eczema, egg allergy or both (US expert panel guideline) Evidence E source
  Peanut-containing food as early as 4 to 6 months; peanut-specific IgE and/or skin prick test strongly considered before the first peanut
• In the LEAP trial of 640 infants with severe eczema, egg allergy or both, eating peanut cut peanut allergy at age 5 from 13.7% to 1.9% in infants with a negative skin test and from 35.3% to 10.6% in those already mildly sensitized. — infants aged 4 to under 11 months with severe eczema, egg allergy, or both (n = 640) Evidence B source
  Peanut allergy at 60 months: skin-test negative 13.7% avoidance vs 1.9% consumption; skin-test positive (1 to 4 mm) 35.3% vs 10.6%
• A US survey of 40,443 adults estimated that 1.8% have a convincing peanut allergy. Among adults with any food allergy, about half had had a severe reaction and 48% first developed it in adulthood. — US adults surveyed 2015 to 2016 (n = 40443) Evidence C source
  Convincing peanut allergy 1.8% (95% CI 1.7% to 1.9%); among food-allergic adults 51.1% had a severe reaction, 48.0% developed allergy as adults
• Giving peanut to infants before 12 months cut the risk of peanut allergy by about 69% (relative risk 0.31, 95% CI 0.17 to 0.54) across 3 randomized trials and 4,183 children. — infants introduced to allergenic foods before 12 months of age, in 12 randomized controlled trials (n = 12 RCTs overall; 3 RCTs and 4,183 participants for the peanut estimate) Evidence A source
  Peanut allergy RR 0.31 (95% CI 0.17 to 0.54); multiple food allergies RR 0.49 (0.33 to 0.74); egg RR 0.58 (0.44 to 0.78); eczema RR 0.88 (0.78 to 1.00)
• 100 g a day of peanut-based therapeutic food for 9 weeks raised fat free mass by 11.8% and reduced anemia in 65 hospitalized adults with HIV, while plasma zinc did not move. — 65 hospitalized adults living with HIV in Senegal, 32 on 100 g/day of ready-to-use therapeutic food and 33 on the standard diet (n = 65) Evidence B source
  Body weight up 11% and fat free mass up 11.8% (both p = 0.033) in the supplemented group only; body fat percentage unchanged (p = 0.888); anemia fell; plasma zinc unchanged

What is still unknown

• A 2023 meta-analysis of 129 tree nut and peanut trials rated the certainty behind the LDL and total cholesterol drop as very low, because results were inconsistent and possibly biased by publication. — adults in randomized trials of tree nuts or peanuts at any dose (n = 129 studies in meta-analysis) Evidence A source
  Falls in LDL, total cholesterol, triglycerides and apoB; GRADE moderate for ratios and apoB, low for TG, very low for LDL and TC
• In a 12-week crossover RCT of 61 older adults with obesity, high oleic peanuts made no difference to blood lipids against a nut-free diet. — 61 adults aged about 65 with BMI about 31, high oleic peanuts at 15 to 20% of energy vs nut-free diet (n = 61) Evidence B source
  No differences in lipids, CRP, glucose or insulin
• In a 3-month RCT of 32 people with type 2 diabetes on a low-carbohydrate diet, replacing part of the staple food with peanuts or almonds had no effect on blood lipids. — 32 patients with type 2 diabetes randomized to peanuts (17) or almonds (15) replacing part of starchy staple food in a low-carbohydrate diet; 25 completed (n = 32) Evidence B source
  No effect on blood lipid profile in either group; no between-group differences

The bottom line

Start with the size of the thing. The ounce that studies use is 28 g, roughly a small handful and one fifth of a 146 g cup of shelled peanuts. A single peanut weighs about 1 g. How much is in that handful depends on which peanuts you bought. Across eight analyzed samples of raw US peanuts, copper ran from 0.382 to 0.654 mg per 3.5 oz (100 g), and the UK national table gives 0.64 mg against the US figure of 0.46, a gap of 28 percent. Fat in those same samples spanned 38.68 to 48.52 g per 3.5 oz (100 g), protein 21.18 to 24.46 g. Any single number in the table above is the middle of a range, so read it that way. Peanuts also change what the rest of the meal delivers. In 137 women, adding nuts to a bread meal dropped iron absorption from 6.6 percent to 1.8 percent, and 50 mg of vitamin C, about half an orange, canceled that effect for peanuts. The trial is from 1988 and used a radioisotope method on one population, so treat the exact percentages as an illustration of the size of the problem. If plants are where your iron comes from, keep the peanuts away from that meal or put something fresh and sour on the same plate. The calorie count is genuinely unsettled. A systematic review of 21 human and laboratory studies found the energy bodies get from nuts sits consistently below what the Atwater factors behind the label predict, because part of the fat stays locked inside cell walls. Grinding and roasting release more of it, so peanut butter gives up more energy than whole peanuts do. The same review published no figure for peanuts themselves and its authors ask for new clinical trials, which means we cannot tell you how much to subtract. The 61 older adults ate 10 percent more energy on peanuts and gained 1.1 lb (0.5 kg), less than the arithmetic predicted, and that is the only hint we have of the size of it. Roasting does one measurable thing to the mold toxin. Across 19 processing experiments, most of them on peanuts, roasting cut aflatoxin B1 by 46.91 percent and irradiation by 58.60 percent. A percentage removed is not a safe level, because it counts down from whatever was in the batch. Those were laboratory experiments with controlled equipment, none of them measured what happens to a person, and your oven is not that equipment. On heart health, the clearest thing we can report is a refusal. Three health claims for peanuts have been put to the European Union register, including the one that 30 g a day helps keep cholesterol healthy. All three came back non-authorized and none was approved. A refusal says the evidence submitted did not carry the claim, and it says nothing about what a future trial might show. For someone who already has peanut allergy, the amounts that matter are tiny. Across 19 challenge studies with 3,151 people with peanut allergy, 4.5 percent reacted with anaphylaxis to 5 mg of peanut protein or less, a small fraction of one kernel. Nor is this only a childhood story: a US survey of 40,443 adults put convincing peanut allergy at 1.8 percent, and among adults with any food allergy 48 percent first developed it as adults. Oral immunotherapy, a treatment given under specialist supervision, made passing a supervised peanut challenge 12 times more likely across 12 trials, and in the same analysis tripled the risk of anaphylaxis compared with avoidance, rated high certainty. A later analysis of 36 trials saw no clear rise in severe reactions but rated that safety evidence low certainty. The two disagree on harm, and we show both rather than average them. On the mold toxin, the EU caps peanuts sold to consumers at 2.0 mcg/kg of aflatoxin B1 and 4.0 mcg/kg in total. That is a legal limit, not a measure of what any given bag holds. What we still do not hold is an upper limit for peanuts in adults or any interaction with a medicine. We looked for both and found none. Whether a peanut allergy carries over to tree nuts or lupin has not been searched yet, so this page cannot answer it.

Sources

1. pnt-r1-09 · reference dataset
   Peanuts, raw - Copper, Cu 0.4595 MG, range 0.382-0.654, n=8 - Total lipid (fat) 43.28 G, range 38.68-48.52, n=8 - Protein 23.205 G, range 21.1848-24.4608 - Magnesium, Mg 179.7 MG, range 147.0-223.5, n=8 - Iron, Fe 1.554 MG, range 1.17-1.8, n=8 - Zinc, Zn 2.78 MG, range 2.54-3.11, n=8 - Fiber, total dietary 8.014 G, range 6.34-8.85, n=8 | CoFID 14-878 Peanuts, dry roasted - copper 0.64 MG - fat 49.8 G - protein 25.7 G
   USDA FoodData Central, Foundation Foods, release 2026-04-30, with UK CoFID 2021 (Public Health England, OGL v3.0) · checked 2026-09-23
2. pnt-r1-10 · reference dataset
   Peanuts, NFS - FNDDS 42111000 - 1 cup, without shell, NS as to form 146 g - 1 cup, in shell, yields 51 g - 1 cup, NFS 146 g - 1 oz, without shell, NS as to form 28 g - 1 oz, in shell, yields 21 g - 1 oz, NFS 28 g - 1 peanut, without shell 1 g - 1 peanut in shell, yields 2 g - 1 package 50 g - Quantity not specified 28 g
   USDA FNDDS, Peanuts NFS, food code 42111000 · checked 2026-09-23
3. pnt-r1-03 · controlled clinical trial
   When the absorption from bread and nut meals (walnuts, almonds, peanuts, and hazelnuts) was compared with that from bread meals, the overall geometric mean absorption from the nut meals (1.8%) was significantly less than from the bread meals alone (6.6%, t = 9.8, p less than 0.0005)...Fifty milligrams ascorbic acid overcame the inhibitory effects of two nuts that were tested (Brazil nuts and peanuts).
   Am J Clin Nutr, 1988 · checked 2026-09-23
4. pnt-r1-04 · systematic review with narrative synthesis
   The ME of nuts was consistently lower than that predicted by Atwater factors for investigated nut types (almonds, cashews, hazelnuts, pistachios, walnuts, and peanuts)...ME was influenced by nut type (ME = 22.6 kJ/g for pistachios; ME = 18.5 kJ/g for raw almonds), physical form (flour > chopped > whole nuts), heat processing (butter > roasted > raw) and dose of consumption.
   Adv Nutr, 2023 · checked 2026-09-23
5. ev-pnch-10 · RCT
   Participants at greater risk of cardiovascular disease had significantly greater mean (± SE) reductions in diastolic blood pressure (-5.0 ± 1.7 mm Hg compared with -0.7 ± 0.6 mm Hg), cholesterol (-12.1 ± 8.5 mg/dL compared with +5.6 ± 2.0 mg/dL), and triglycerides (-31.7 ± 15.8 mg/dL compared with +2.3 ± 3.0 mg/dL) (n = 27, 24, and 15, respectively; P < 0.01) than did those at lower risk, who did not have significantly different cholesterol or triglyceride concentrations.
   Am J Clin Nutr, 2014 · checked 2026-10-07
6. pnt-r1-05 · meta-analysis of in vitro processing experiments
   In most studies, the influence of method on aflatoxin reduction was assessed on peanuts...The results showed that the roasting method significantly reduced aflatoxin B1, B2, G1, and G2 concentrations by 46.91%, 30.66%, 40.88%, and 26.19%, respectively.
   Crit Rev Food Sci Nutr, 2022 · checked 2026-09-23
7. ev-pnch-01 · meta-analysis
   As shown in Figure 3, the level of triglycerides in blood decreased significantly after interventions with peanut products compared to the control interventions (MD: −0.13; 95% CI: −0.20 to −0.07; p < 0.0001).
   Parilli-Moser et al., Frontiers in Nutrition · checked 2026-10-07
8. ev-pnch-04 · meta-analysis
   Overall, nut consumption resulted in moderate reductions in total cholesterol (mean difference, -0.14 mmol/L [95 % confidence interval, -0.18 to -0.10 mmol/L]) and LDL-C (-0.12 mmol/L [-0.14 to -0.09 mmol/L]), with small reductions in triglycerides (-0.05 mmol/L [-0.07 to -0.03 mmol/L]), TC:HDL-C (-0.11 [-0.16 to -0.06]), LDL-C:HDL-C (-0.19 [-0.24 to -0.12]), and apolipoprotein B (-0.04 g/L [-0.06 to -0.02 g/L]).
   Nutr Metab Cardiovasc Dis, 2025 · checked 2026-10-07
9. ev-pnch-07 · RCT
   The high-MUFA diets lowered total cholesterol by 10% and LDL cholesterol by 14%.
   Am J Clin Nutr, 1999 · checked 2026-10-07
10. ev-pnch-09 · RCT
    There was significant decrease in total cholesterol (7.2%) and triacylglycerol (20.0%) after T1.
    Int J Food Sci Nutr, 2007 · checked 2026-10-07
11. pnt-r1-02 · randomized controlled trial
    Consistent with other nut studies, there were no differences in lipids, CRP, glucose and insulin with peanut consumption...Despite greater energy intake during the peanut phase, there were no differences in body composition, and less than predicted increase (0.5 kg) in body weight for this additional energy intake, possibly due to incomplete nutrient absorption and energy utilisation.
    Nutrients, 2015 · checked 2026-09-23
12. pnt-r1-07 · scoping review of randomized controlled trials
    While all studies reported that energy restriction resulted in significant weight loss, the addition of nuts to ER diets demonstrated significantly greater weight loss in only approximately half of the included studies (4/7 studies).
    Nutr Res Rev, 2025 · checked 2026-09-23
13. hf2-pnt-10 · EU regulation
    1.1 Aflatoxins Maximum level (μg/kg) Remarks B 1 Sum of B 1 , B 2 , G 1 and G 2 M 1 ... 1.1.4 Groundnuts (peanuts) and other oilseeds, to be subjected to sorting or other physical treatment before placing on the market for the final consumer or use as an ingredient in food 8,0 15,0 ... 1.1.5 Groundnuts (peanuts) and other oilseeds used as only ingredient or processed products from groundnuts (peanuts) and other oilseeds, placed on the market for the final consumer or use as an ingredient in food 2,0 4,0
    Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food, Annex I, 1.1 Aflatoxins · checked 2026-10-08
14. hf2-pnt-2 · clinical practice guideline
    Whole nuts should not be given to children under 5 years of age. Peanut butter directly from a spoon or in lumps/dollops should not be given to children under 4 years.
    J Allergy Clin Immunol, 2017 · checked 2026-10-08
15. hf2-pnt-3 · agency advice
    Whole or chopped nuts and seeds. ... Chunks or spoonful of nut and seed butters, such as peanut butter.
    CDC, Infant and Toddler Nutrition: Choking Hazards · checked 2026-10-08
16. hf2-pnt-5 · randomized controlled trial
    Among the 319 participants randomly assigned to consumption, 7 were instructed not to consume peanuts because they had a positive result at baseline to the oral food challenge, and 9 terminated consumption largely because they began to have allergic symptoms to peanuts. This indicates that peanut consumption may not be possible in some children who meet the LEAP eligibility criteria. In addition, the LEAP study design excluded 9.1% of the infants who were screened (76 of 834) because large wheals (greater than 4 mm in diameter) developed after the skin-prick test
    N Engl J Med, 2015 · checked 2026-10-08
17. hf2-pnt-7 · systematic review with individual participant data meta-analysis
    A total of 19 studies were included (covering a total of 3151 participants, 534 of whom subsequently underwent further peanut challenge). At individual participant data meta-analysis, 4.5% (95% CI, 1.9% to 10.1%) of individuals reacted to 5 mg or less of peanut protein with anaphylaxis
    J Allergy Clin Immunol, 2021 · checked 2026-10-08
18. hf2-pnt-8 · systematic review and meta-analysis of RCTs
    12 trials (n=1041; median age across trials 8·7 years [IQR 5·9-11·2]) showed that oral immunotherapy versus no oral immunotherapy increased anaphylaxis risk (risk ratio [RR] 3·12 [95% CI 1·76-5·55] ... Passing a supervised challenge, a surrogate for preventing out-of-clinic reactions, was more likely with oral immunotherapy (RR 12·42 [95% CI 6·82-22·61] ... In patients with peanut allergy, high-certainty evidence shows that available peanut oral immunotherapy regimens considerably increase allergic and anaphylactic reactions over avoidance or placebo, despite effectively inducing desensitisation.
    Lancet, 2019 (Chu et al., PACE) · checked 2026-10-08
19. hf2-pnt-9 · systematic review and meta-analysis of RCTs
    We included 36 trials about immunotherapy with 2126 mainly child participants. Oral immunotherapy increased tolerance whilst on therapy for peanut (RR 9.9, 95% CI 4.5.-21.4, high certainty) ... Oral immunotherapy did not increase adverse reactions (RR 1.1, 1.0-1.2, low certainty) or severe reactions in peanut allergy (RR 1,6, 0.7-3.5, low certainty)
    Allergy, 2022 · checked 2026-10-08
20. ev-pnch-14 · regulatory register entry
    POL-HC-7733 Peanuts, Peanut butter, Peanut oil Consuming a small handful, about 30 grams, of peanuts a day as part of a diet low in saturated fat helps to achieve healthy cholesterol levels and promotes heart health. Consuming two tablespoons, about 30g, of peanut butter a day as part of a diet low in saturated fat helps to achieve healthy cholesterol levels and promotes heart health. Consuming two tablespoons, about 30 grams of peanut oil a day as part of a diet low in saturated fat helps to achieve healthy cholesterol levels and promotes heart health. Non-authorised
    EU Register on nutrition and health claims, claim POL-HC-7733, snapshot 2026-09-21 · checked 2026-10-07
21. pnt-r1-08 · regulatory register entry
    POL-HC-7733 Peanuts, Peanut butter, Peanut oil Consuming a small handful, about 30 grams, of peanuts a day as part of a diet low in saturated fat helps to achieve healthy cholesterol levels and promotes heart health. Consuming two tablespoons, about 30g, of peanut butter a day as part of a diet low in saturated fat helps to achieve healthy cholesterol levels and promotes heart health. Consuming two tablespoons, about 30 grams of peanut oil a day as part of a diet low in saturated fat helps to achieve healthy cholesterol levels and promotes heart health. Non-authorised
    EU Register on nutrition and health claims, claim POL-HC-7733, snapshot 2026-09-21 · checked 2026-09-23
22. ev-pnch-02 · meta-analysis
    Although no significant changes were observed in the other lipid analytes, healthy subjects that consumed peanut products had lower total cholesterol and LDL-cholesterol/HDL-cholesterol ratio (MD: −0.40; 95% CI: −0.71 to −0.09; p = 0.010 and MD: −0.19; 95% CI: −0.36 to −0.01; p = 0.030, respectively) in comparison with control groups (Supplementary Table 6).
    Parilli-Moser et al., Frontiers in Nutrition · checked 2026-10-07
23. ev-pnch-03 · meta-analysis
    In general, no significant changes were detected in the anthropometric measurements (Figure 1), but a significant increase in body weight was observed in the subjects with or at risk of MetS included in the six studies analyzed separately (MD: 0.97; 95% CI: 0.54 to 1.41; P < 0.0001) (Supplementary Table 6).
    Parilli-Moser et al., Frontiers in Nutrition · checked 2026-10-07
24. ev-pnch-06 · meta-analysis
    The results showed that peanuts and tree nuts supplementation did not induce significant changes in low-density lipoprotein-cholesterol (LDL-C) (mean difference = -0.11; 95%CI: -0.25 - 0.03, p = 0.117) and high-density lipoprotein-cholesterol (HDL-C) (mean difference = 0.01; 95%CI: -0.01 - 0.04, p = 0.400) in patients with type 2 diabetics.
    Front Nutr, 2021 · checked 2026-10-07
25. ev-pnch-08 · RCT
    Peanut consumption increased HDL-C (mean 6.1 (se 1.5) mg/dl; P < 0.001) and total antioxidant capacity (TAC) (mean 1.2 (se 0.6) U/mL P = 0.04).
    Public Health Nutr, 2010 · checked 2026-10-07
26. ev-pnch-13 · meta-analysis
    At individual participant data meta-analysis, 4.5% (95% CI, 1.9% to 10.1%) of individuals reacted to 5 mg or less of peanut protein with anaphylaxis (moderate heterogeneity [I2 = 57%]).
    J Allergy Clin Immunol, 2021 · checked 2026-10-07
27. hf2-pnt-1 · clinical practice guideline
    The EP recommends that infants with severe eczema, egg allergy or both have introduction of age-appropriate peanut-containing food as early as 4 to 6 months of age to reduce the risk of peanut allergy. ... The EP recommends that evaluation with peanut-specific IgE and/or skin prick testing be strongly considered before introduction of peanut to determine if peanut should be introduced, and if so, the preferred method of introduction.
    J Allergy Clin Immunol, 2017 · checked 2026-10-08
28. hf2-pnt-4 · randomized controlled trial
    We randomly assigned 640 infants with severe eczema, egg allergy, or both to consume or avoid peanuts until 60 months of age. ... Among the 530 infants in the intention-to-treat population who initially had negative results on the skin-prick test, the prevalence of peanut allergy at 60 months of age was 13.7% in the avoidance group and 1.9% in the consumption group (P<0.001). Among the 98 participants in the intention-to-treat population who initially had positive test results, the prevalence of peanut allergy was 35.3% in the avoidance group and 10.6% in the consumption group (P=0.004).
    N Engl J Med, 2015 · checked 2026-10-08
29. hf2-pnt-6 · cross-sectional survey
    Surveys were completed by 40 443 adults ... The most common allergies were shellfish (2.9%; 95% CI, 2.7%-3.1%), milk (1.9%; 95% CI, 1.8%-2.1%), peanut (1.8%; 95% CI, 1.7%-1.9%), tree nut (1.2%; 95% CI, 1.1%-1.3%), and fin fish (0.9%; 95% CI, 0.8%-1.0%). Among food-allergic adults, 51.1% (95% CI, 49.3%-52.9%) experienced a severe food allergy reaction, 45.3% (95% CI, 43.6%-47.1%) were allergic to multiple foods, and 48.0% (95% CI, 46.2%-49.7%) developed food allergies as an adult.
    JAMA Netw Open, 2019 · checked 2026-10-08
30. pnt-r1-01 · meta-analysis of randomized controlled trials
    We found high to moderate certainty evidence suggested that early introduction of allergen-containing foods reduces the risk of multiple food allergies (4 RCTs, 3854 participants, RR 0.49, 95% CI 0.33 to 0.74), egg (8 RCTs, 5193 participants, RR 0.58, 95% CI 0.44 to 0.78), peanut (3 RCTs, 4183 participants, RR 0.31, 95% CI 0.17 to 0.54) and atopic dermatitis or eczema (4 RCTs, 3579 participants, RR 0.88, 95% CI 0.78 to 1.00).
    BMJ Evid Based Med, 2024 · checked 2026-09-23
31. pnt-r1-06 · randomized controlled trial
    After 9 weeks of supplementation, body weight, and fat-free mass increased significantly by +11% (p = 0.033), and +11.8% (p = 0.033) in the RUTF group, but not in the Control group, while percentage body fat was comparable between groups (p = 0.888).
    BMC Public Health, 2016 · checked 2026-09-23
32. ev-pnch-05 · meta-analysis
    The certainty of the body of evidence for TC:HDL cholesterol, LDL cholesterol:HDL cholesterol, and apoB were "moderate" because of inconsistency, for TG were "low," and for LDL cholesterol and TC were "very low" because of inconsistency and the likelihood of publication bias.
    Adv Nutr, 2023 · checked 2026-10-07
33. ev-pnch-11 · RCT
    Consistent with other nut studies, there were no differences in lipids, CRP, glucose and insulin with peanut consumption.
    Nutrients, 2015 · checked 2026-10-07
34. ev-pnch-12 · RCT
    The peanut and almond consumption did not increase the body mass index (BMI) and had no effect on the blood lipid profile or interleukin-6 (IL-6).
    Nutrients, 2018 · checked 2026-10-07