What is a celeriac allergy
You might know someone with an allergy to strawberries, kiwis, maybe the strange tomato. Now, everyone’s favorite part of tuna salad — celery — is popping up on allergy lists where only gluten, dairy, shellfish and nuts once resided. What’s more dangerous than the peanut butter on your celery? Let’s discover out.
Celery allergies own been reported more frequently in Europe than the United States for reasons about as mysterious as celery.
So, not terribly mysterious. That’s simply where the highest reported incidence of allergies own been reported. Those allergic to pollen (“hay fever”) are more susceptible and may experience similar symptoms of hives, upper respiratory swelling and difficulty breathing, itchiness, worsening of existing asthma and, in severe cases, anaphylaxis. In the UK and EU, packaged food containing celery is labeled, along with more common allergens love nuts, dairy, eggs, shellfish, wheat and soy.
Restaurants are also required to highlight the presence of celery in food. Take Mildreds in London, for example — one of the most renowned vegetarian restaurants in the city. They alert diners of dishes containing celery. Here? Not so much.
Can those allergic to celery eat celery root/celeriac? No. What about celery salt? No, because it’s made with celery seeds. What about Dr. Brown's Cel-Ray soda (aka Jewish champagne)? Believe it or not, its yummy, peppery herbaceousness comes from celery seeds. Sorry, European celery-allergy sufferers, you’re missing out on a genuine treat.
Perhaps this is what spawned Portlandia’s famous"Celery Incident" with Steve Buscemi. Just a theory, mind you.
Clinical reactivity of celery cultivars in allergic patients: Role of Api g 1
In this study, we examined the allergenicity of distinct celeriac cultivars.
Celery (Apium graveolens L.) is a vegetable consumed world-wide.
Celery stalks and celeriac roots are often ingredients in convenient food products love spice blends and soups.
From the 10 investigated celeriac cultivars, two cultivars elicited significantly diverse skin reactivity („Anita“: 5.0 [2.0-12.0] mm vs „Prinz“: 7.0 [3.0-9.5] mm; P = .047). Moreover, „Anita“ induced fewer symptoms after a controlled oral-celeriac challenge in 14 patient (P < .001). The protein profiles on 2DE protein gels showed distinct protein patterns and higher protein amounts of Api g 1 in „Prinz“ than in „Anita.“
Sixteen celery-allergic patients were identified using a double-blind, placebo-controlled food challenge.
Ten diverse celeriac cultivars were used for skin prick testing in the patients. Two cultivars were further applied for oral food challenges; their protein composition was analysed by immunoblotting, and contents of major allergen Api g 1 were quantified.
CONCLUSIONS AND CLINICAL RELEVANCE:
Taken together, the data from this study propose that cultivar Anita is better tolerated in celery-allergic patients than „Prinz.“ Differences in the protein expression profile between the cultivars, particularly the diverse content of Api g 1, could cause the diverse allergenicity.
Dölle, S.; Welter, S.; Ruppel, E.; Lehmann, K.; Schwarz, D.; Jensen-Jarolim, E.; Zieglmayer, P.; Franken, P.; Worm, M.
2018. Clinical reactivity of celery cultivars in allergic patients: Role of Api g 1.
Clinical & Experimental Allergy 48, 424-432.