Nut allergies: dishes that contain nuts without your knowledge

Nut is a group of foods rich in plant proteins but also in powerful allergens. In sensitive individuals, even a trace of them can cause symptoms ranging from itchy mouth to severe reactions such as angioedema or anaphylactic shock.

Unlike other food allergies, this one often lasts a lifetime, and vigilance is essential. Especially since cross-contamination - when a food comes into contact with traces of nuts in a factory or restaurant - is common.

People often think that nuts are only to be found in desserts. Wrong: many savoury dishes also contain them, sometimes in surprising ways.

Pestos and "green" sauces

Traditional pesto contains pine nuts, but some industrial or homemade versions use walnuts or almonds to reduce cost or vary texture.

The same caution applies to "basil-walnut", "arugula-hazelnut" or revisited sauces: always check the labels or ask the waiter for the composition.

Asian dishes and woks

Many Thai, Chinese and Indonesian recipes incorporate peanuts, cashew nuts or nut oils:

• pad thai (often topped with crushed peanuts),
• chicken stir-fries with cashew nuts,
• certain peanut butter-based satay sauces.

Although peanuts are not technically "nuts" but legumes, they share similar allergens and can cause cross-reactions.

Breaded or crusted meats

Some restaurants replace traditional breadcrumbs with almond or hazelnut crumbs to add crunch.

This is often the case on "gourmet-style" escalopes, fish crusts or even vegetarian burgers.

Vegetarian and vegan dishes

Vegetarian patties, "dairy-free cream" sauces or vegetable cheeses are often enriched with cashew, almond or macadamia nut puree to replace the texture of cheese or animal creams.

A common trap, especially in "healthy" dishes where nuts are promoted as a source of "good fat".

Desserts are, unsurprisingly, the riskiest terrain. But sometimes, the danger isn't so obvious.

Cakes, cookies and pastries

Nuts can find their way into :

• shortcrust pastry or tart shells (some contain almond powder),
• custard fillings,
• industrial cookies: even if there is no visible mention of them, they may be "manufactured in a workshop that uses nuts".

Chocolate and cocoa-based products

Even without visible hazelnut chips, chocolate is often made in factories where nuts are processed.

Chocolate bars, pralines and spreads almost always contain nuts.

Always look for the words "may contain traces of..." on packaging.

Ice creams and frozen desserts

Artisanal and industrial ice creams may contain nuts in the form of paste, flavoring or "traces".

Some "neutral" vanilla or coffee ice creams are contaminated during preparation. Even the cone can pose a problem if it's made in the same line as hazelnut ice cream.

Nuts can be found in the most unexpected products:

• Breakfast cereals: even those "without nuts" may contain traces.
• Cereal bars or granolas: often rich in almonds, walnuts or pecans.
• Special breads: some bakeries add seeds and nuts to their "rustic" or "wholemeal" breads.
• Catering salads : watch out for nut dressings, pine nuts or sweet-savory mixes with dried fruit.

Living with a nut allergy requires vigilance, but not renunciation. With a little organization, you'll quickly learn to spot the pitfalls: greenish sauces, overly golden crusts, "moist dried fruit" cakes... and you'll still enjoy eating.

The most important thing is to be aware of the hidden sources, and to always ask the question - even in a restaurant or at a friend's house. When in doubt, it's better to be cautious than to risk a reaction.

And between you and me, a good crumble without almonds, a pure chocolate mousse or a crunchy salad without nuts can be just as delicious ;)