Foods & Drinks
Compared to peanuts, peanut oil has a higher lipid (fat) concentration. Given the difference in composition to these two items, it is possible that you can have an intolerance to one and not the other.
Peanuts and peanut oil may share a common origin, but their composition and properties differ significantly. While peanuts are known to cause sensitivities in some individuals, it is interesting to note that peanut oil might not elicit the same reactions.
One possible reason for this difference lies in the extraction process. Peanut oil is typically extracted from roasted peanuts, which involves heating the peanuts at high temperatures. This process might alter the proteins present in peanuts that often trigger an intolerance. When the oil is extracted, it primarily contains the lipid (fat) components of the peanuts, with minimal protein content remaining.
Another factor contributing to the different reactions is the way these two items are consumed. Peanuts are often eaten whole or in various forms, such as peanut butter or roasted snacks. These forms retain the proteins that can cause sensitivities. On the other hand, peanut oil is primarily used for cooking or frying purposes, where it undergoes further heat treatment. This additional heat treatment might further reduce the sensitivity of the oil.
Therefore, it is possible for someone to have a sensitivity to peanuts but not to peanut oil due to variations in protein composition and processing methods.