Peanut oil is often considered a superior cooking and frying oil because of the quality of flavor imparted to foods. It is also highly suitable for frying due to its high smoke point. Peanut oil is an exceptionally stable oil, with a very long shelf life of up to 1 year after opening. Q Will peanut oil cause allergic reactions for people with peanut allergy? A Research has shown that refined peanut oil will not cause allergic reactions for the overwhelming majority of peanut allergic individuals, and if anyone does suffer a reaction it is likely to be mild. However, unrefined (crude) peanut oil is more likely to cause symptoms. The research was published in the British Medical Journal in 1997. Under strict medical surveillance, 60 peanut allergic adults were fed refined peanut oil and also unrefined (crude) peanut oil. As a result, six of them suffered allergic reactions to the crude oil, but these were only mild reactions. None reacted to the refined oil. Refined peanut oil could be used in a wide range of manufactured food products such as biscuits, cakes, crisps and ready meals. It could also be present in food eaten in catering establishments. Some fish and chip shops choose refined peanut oil because it performs well at high temperatures and lasts well. Peanut oil has unique properties. Its stability and long life can make it a preferred choice for frying. The properties also make it useful as a carrier for minor ingredients in food products. As it is such a stable oil, it is often used as a base for some pharmaceutical products and minor food ingredients such as colours and flavours