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The link between arachidonic acid and oxidative stress raises health questions. Present in minute quantities in peanuts, arachidonic acid has the potential to metabolize into pro-inflammatory compounds, contributing to an inflammatory environment. Oxidative stress, linked to imbalances between free radicals and antioxidants, is associated with a variety of conditions, including cancer. However, arachidonic acid is just one of a number of oxidative stress factors.Although specific dosages of arachidonic acid in peanuts are minimal, it is crucial to consider overall diet and lifestyle habits when assessing risk. In-depth epidemiological studies are needed to understand the specific implications of peanut consumption, especially in regions where they are widely consumed. In conclusion, although associations can be established, further studies are needed to clarify these relationships and guide health advice.