Celery: An Example of a common food allergy

Celery

Celery is known as leaf celery, pale celery and celeriac. Allergy to celery is relatively common in people with food allergies. Some react only to raw celery, but most also react to cooked celery. The allergen remains stable after prolonged heating: more than 1 hour at 1000°C. Celery is a vegetable belonging to the family of butterflies. It is eaten both raw and cooked, or dried as a spice in spice mixes:

• spice mixes;
• salads;
• bouquet garni;
• herb tubes;
• celery salt;
• sauces;
• soups;
• ready meals;
• herb vinegar;
• snacks;
• meat products;
• table acids;
• cream cheese with herbs.

Symptoms celery allergy: After consumption of celery, OAS, gastrointestinal symptoms, respiratory symptoms and anaphylaxis may occur. Compared to other vegetables, celery often causes more severe reactions. In oral allergy syndrome (OAS), symptoms occur in the mouth and throat: usually within minutes

• small blisters;
• swelling;
• redness;
• itching;
• tingling of mouth, itching.

Complaints of the gastrointestinal tract manifest as:

• abdominal pain;
• nausea;
• vomiting;
• colic or intestinal cramps;
• inflammations of the oesophagus, stomach lining;
• diarrhoea;
• constipation;
• sometimes mucus or blood in stool.

Respiratory complaints manifest themselves as:

• inflamed nasal mucosa;
• Coughing or tickling cough;
• sneezing;
• audible or wheezing;
• tightness of the chest;
• mucus formation;
• asthma.

Anaphylaxis, severe generalised reactions throughout the body, manifested as:

• initial tingling in the mouth, throat, cheeks or tongue;
• Local hives (urticaria);
• Then reactions in many organs;
• often with predominant severe asthma;
• finally, a drop in blood pressure;
• shock.

Points of attention: 

• Celery seed is used as a flavouring in herb vinegar and pickles;
• Other names for celery are: sellerie, celery, gem and eppe;
• Consider all components: celery leaves (fresh, dried, seeds), celery, celeriac.