Food Allergy - Celery

Celery is native to the Mediterranean and the Middle East, and was used by the ancient Greeks and Romans as a flavoring. The Ancient Chinese used it as a medicinal.

The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses and merits of the plant. It was gardened in the 16th century in Italy and northern Europe as a primitive plant and was used for medicinal purposes only. The celery was used as a food in France in 1623. For about a hundred years thereafter its food use was confined to flavorings. In France and Italy, by the middle of the 17th century, the little stalks and leaves were sometimes eaten with an oil dressing.

In the late 17th and early 18th centuries growers found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter.
Celery stalks, celery seed and celeriac (celery root) are each grown commercially from different varieties of the plant.

The allergen contains a root and a stick but usually the frequency of sensitisation is higher in celery root than celery stick.

Celery has many health benefits.  It is high in Vitamin C which is a natural immune booster and when celery juice is combined with a little lemon juice it can be used as a remedy for the common cold when fever is more prominent than chills.  It benefits arteries and all connective tissues and helps to renew joints due to its high content of silicon (which is important for bone healthy).

Growth

Celery seeds are planted in green houses and are allowed to grow for 2 months.  After the 2 month period, the seedlings are transplanted to the field where they grow for another 4-5 months.  During this time, the plants are watered regularly to provide the necessary water and nutrients to allow the plant to grow.

Celery Allergy

Celery is the most frequent pollen-related allergen in Europe, particularly in countries such as Switzerland, France and Germany.
Celery and celeriac are a frequent cause of food allergy, in some European countries. In Switzerland and France about 30–40% of patients with food allergy have been reported to be sensitised to celeriac (celery root).

Allergy to celeriac (the celery root) is more common than to celery stick, although both can cause severe reactions.
Cross reactions can occur with other allergens and celery, such as:

Between those with birch pollen allergies and celery, most prominent in Central Europe.

Between those with mugwort pollen allergies and celery, most prominent in Southern Europe.

Some German literature suggests those with allergies to carrots and spices can also react with celery.

Similarities between plant proteins and some celery structures have been shown to cause the cross reaction between pollen and celery.

Some allergenic proteins are denatured by cooking, however not all as some are thermostable. The celery carbohydrate structures are also not removed by the cooking process. As such heating does not reduce the allergenicity.

There have been minimal studies carried out in this area and therefore no suggested threshold, however generally it is thought that:

The allergenicity of processed celery is comparable to raw celery as cooking has not been shown to reduce the reaction.

Oral symptoms are caused by consuming low doses (for example patients reacted to 0.7-2.7g celery.)

More severe and anaphlyactic reactions are caused by consuming much larger amounts (for example an anaphylactic reaction ranged from 7.5-31g celery ingested.)

Allergy Symptoms

Allergic reactions to celery are frequently severe these include:

• Anaphylactic shock
• Oral allergy associated syndromes
• Respiratory symptoms
• Urticaria (skin rash)
• Gastrointestinal symptoms

Where celery could be found?

• Raw or as seeds in salads
• In its processed form such as cooked or as a spice.
• These can be found in dished such as soups, sauces, and bouillons.
• Celery is widely used in prepared foods due to its aromatic aroma.