Celery allergy is a significant problem in some parts of the world. Allergy to celeriac or celery root can have mild to very serious effects and the real problem lies in its use as a seasoning in many processed foods, reports the University of Nebraska-Lincoln's Food Allergy Research and Resource Program.
Symptoms
The most common symptoms of celery allergy affect the oral cavity, according to InformAll Database. This includes itching and swelling of the lips, tongue and throat. Systemic reactions can also occur that affect the skin, nose, lungs and stomach. Life-threatening anaplylaxis may also occur in those with severe reactions to celery. During studies, about half the participants experience oral reactions and half systemic reactions, reports InformAll. A number of patients had symptoms with just contact and not actual ingestion.
Cross Reactivity
People who are allergic to pollen are often allergic to celery as well. This oral allergy syndrome occurs because fruits and vegetables often contain substances very similar to airborne pollen. Celery allergy is linked to allergies to birch pollen and mugwort pollen, and as many as 30 percent of patients with oral allergy syndrome are allergic to celery, according to the Internet Symposium on Food Allergies. Celery allergy is also closely linked to allergies to aniseed, coriander, cumin, parsley and peppers.
Challenges
The most severe symptoms of celery allergy usually occur after eating the vegetable raw but can sometimes occur when cooked or dried celery is ingested. Celery allergens are resistant to heat and other kinds of processing. Celery is an inexpensive flavoring and is used in many processed foods: broths, salad dressings, soups and spice blends. The European Union mandated in 2003 that celery be posted on the labels of prepackaged and processed foods reports InformAll.
Populations
Celery allergy is most prevalent in areas where it is commonly eaten as a raw vegetable: France, Germany and Switzerland. It develops in people allergic to mugwort pollen in Southern Europe and most frequently in those allergic to birch pollen in Central Europe. About 40 percent of those with food allergies react to celery in Switzerland and 30 percent of severe food allergy symptoms are thought to be due to celery allergy in the French, reports InformAll.
References
- University of Nebraska-Lincoln: Allergenic Foods and their Allergens, with Links to Informall; (2011)
- InformAll Database: General Information: Celery, Celeriac
- InformAll Database: General Information: Celery, Celeriac (Supplementary Information); (Oct, 18, 2006)
- Internet Symposium on Food Allergens: Celery Species Apium graveolens; Barbara Ballmer-Weber, Matthias Besler, Karin Hoffman-Sommergruber, Stefan Vieths, Brunello Wuthrich; (2000)
