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26.07.2024 - Foods

NewInsightsOnCeleryAllergies

The assessment values for allergens were last adjusted by the joint working group of the ALS and the ALTS in November 2023. They are intended to guide the laboratories of official food inspection whether the preparation of a test report is indicated. The report could discuss a possible mandatory labeling as an ingredient or deficiencies in production regarding cross-contamination. With the exception of "crustaceans: shrimp," the values were increased compared to the previous version.

The particularities of an allergy to celery (Apium graveolens) are pointed out by the Paul Ehrlich Institute (PEI). The plant is one of the most significant causes of food allergies to vegetables. Approximately one in 200 adults in Europe is affected (prevalence 0.45 percent). The symptoms associated with a celery allergy range from local reactions in the mouth area to severe anaphylaxis. In six percent of the cases registered by the European Anaphylaxis Register NORA, celery has been identified as the triggering food. Both stalk celery and root celery can be relevant. The latter is also used as a spice, making it a potentially "hidden" allergen.

Particularly severe allergic reactions were observed in individuals sensitized to mugwort pollen. The molecular basis of this celery-mugwort syndrome has now been investigated in a clinical study. Comprehensive diagnostic parameters such as IgE antibodies (seven against celery and three against mugwort) were recorded in affected individuals. The research group confirmed the role of defensin as a cross-reactive allergen (art v 1 and Api g 7). They derive the urgent need for simple routine diagnostic tests to evaluate the sensitization of affected patients.

“The study closes an important diagnostic gap with the potential to identify patients at increased risk of severe allergic reactions to celery with a simple test,” says Apl. Prof. Dr. Stefan Vieths, acting president of the Paul Ehrlich Institute.

Source: www.pei.de