It is possible to be allergic to celery. Celery allergy can manifest with severe reactions.
Recognizing Celery Allergy Symptoms
Allergic reactions to celery can present with a range of symptoms, from mild to severe, appearing shortly after contact or consumption. Mild symptoms often include Oral Allergy Syndrome (OAS), characterized by itching or tingling in the mouth, lips, tongue, and throat. Hives, skin rashes, and eczema are common skin reactions.
More severe reactions can involve the digestive system, leading to symptoms such as nausea, vomiting, diarrhea, and abdominal pain. Respiratory issues like wheezing, coughing, and shortness of breath may also occur. The most severe reaction is anaphylaxis, a life-threatening condition that can involve difficulty breathing, a rapid drop in blood pressure, and swelling of the throat, requiring immediate medical attention.
The Science Behind Celery Allergy
A celery allergy occurs when the immune system incorrectly identifies specific proteins in celery as harmful. This mistaken identification triggers the release of chemicals like histamine, causing allergic symptoms. Key proteins involved in celery allergy include Api g 1, Api g 4, and Api g 5.
Api g 1 is considered a major celery allergen and is often linked to pollen-related cross-reactivity. Api g 4 is a profilin protein, also contributing to cross-reactions, particularly with birch pollen due to similar protein structures. Api g 5 is another allergen found in celery. Diagnosis typically involves a combination of medical history, skin prick tests, and specific IgE blood tests, which measure the immune system’s response to celery proteins.
Managing a Celery Allergy
Managing a celery allergy involves strict avoidance of celery in all its forms. This includes raw celery, cooked celery, celery seed, celery salt, and celeriac (celery root). Celery can be a hidden ingredient in many processed foods, such as soups, sauces, stocks, spice mixes, and even some cured meats. Carefully reading food labels is therefore important, as celery is one of the major allergens that must be highlighted on ingredient lists in some regions.
When dining out, it is important to inform restaurant staff about the allergy to prevent accidental exposure and cross-contamination. For individuals at risk of severe reactions, carrying an epinephrine auto-injector is necessary, and knowing how to use it is important. Seeking consultation with a healthcare provider or allergist is recommended for a proper diagnosis and a personalized management plan.
Common Cross-Reactions with Celery
Celery allergy often involves cross-reactivity, a phenomenon where the immune system reacts to proteins in different substances that are structurally similar. A common example is Pollen-Food Syndrome, also known as Oral Allergy Syndrome (OAS), where individuals with allergies to certain pollens, such as birch or mugwort, may react to celery. This occurs because proteins in celery resemble those found in these pollens.
Other foods and spices that may cross-react with celery due to shared protein structures include carrots, parsley, parsnips, and spices like cumin, coriander, and anise. Not all individuals with a celery allergy will experience these cross-reactions, and cooking can sometimes break down the allergenic proteins, making cooked forms of these foods tolerable for some people.