Scientific Books Food Allergies and Intolerance

Fachbücher Leben mit Nahrungsmittel-Allergie

Abstract

IgE mediated reactions to celery are common in food allergic adults in Europe. Sensitization to celery is frequently associated with birch and/or mugwort pollinosis, hence the term "birch- mugwort- celery- syndrome" has been established. There is evidence that birch pollen and celery allergy are highly related in Central Europe, while celery allergy is most frequently related to mugwort pollen in Southern Europe. Moreover, allergies to carrot and spices, predominantly of the umbelliferous family, are highly associated to celery allergy. Celery can induce allergic reactions of immediate type from oral contact urticaria to anaphylactic shock. About 30% of patients with oral allergy syndrome are allergic to celery.
Diagnostic tests like skin tests with raw celery and active allergen extracts have high positive predictive values, while the negative predictive values are low. Roots, also called tuber or celeriac, and sticks from the celery plant are used in nutrition and diagnostic procedures. Usually the frequency of sensitization to celery tuber is higher than to celery stick in celery allergic subjects. Celery tuber and stick are consumed as a raw or cooked vegetable and as a spice which is a common hidden allergen in various processed foods. Despite its high allergenic potency and at least partial thermostability celery and celery products are currently not included in mandatory labelling regulations for food allergens.
At least three groups of cross- reactive allergens have been identified in celery: 1. Bet v 1 homologous 16 kDa allergen (Api g 1) with IgE cross- reactivity to birch pollen, fruits, and vegetables (eg. apple and carrot), 2. The actin- binding panallergen profilin (Api g 4) with appr. 15 kDa, and 3. Allergens in the range of 30-70 kDa, including the recently described 55/58 kDa isoallergens (Api g 5) cross-reactive to birch pollen and mugwort pollen.

The present data collection reviews detailed information on the prevalence and symptoms of celery allergy as well as cross- reactivities, and molecular biological and allergenic properties of the major celery allergens in tabular form.
 
 

Contents
1 Prevalence of Celery Allergy 2 Symptoms of Celery Allergy 3 Diagnostic Features of Celery Allergy 4 Therapy of Celery Allergy 5 Composition of Celery 6 Allergens of Celery 6.1 Sensitization to Celery Allergens 6.2 Properties of Bet-v-1-homologous Protein (Api g 1) 6.3 Properties of Chlorophyll a/b binding Protein	6.4 Properties of Celery Profilin (Api g 4) 6.5 Properties of 55/58 kDa Protein (Api g 5) 7 Isolation & Preparation 8 Cross-Reactivities 9 Stability of Celery Allergens 10 Allergen Sources 11 Food Labelling 12 References

Disclaimer
The reference lists of the Allergen Data Collections are based mainly on searches of Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject of critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
The information provided by the Internet Symposium on Food Allergens is for educational, communication and information purposes only and is not intended to replace or constitute medical advice or treatments. Neither the authors nor the editorial board of the Internet Symposium on Food Allergens are responsible for use which might be made of the information.

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