A food allergy is a result of your immune system getting confused by the structural similarity between proteins found in pollen or the harmless proteins found in certain foods.
Perceiving the latter as a threat, it releases immunoglobulin E (IgE), which activates an allergic reaction. This involves the release of chemicals such as histamine, which is responsible for skin reddening and swelling, itching, and rhinitis.
Fortunately, celery allergy is one of the rarer food allergies in the UK, but it’s still significant enough to be one of the 14 allergens that are highlighted in allergen labelling on food products and menus.
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But there is minimal research into celery allergy, and it is not clear how many people in the UK it affects.
However, celery allergy in Europe has been reported between 2.8%-11.1% and seen in countries where raw celery is commonly consumed, such as France and Switzerland.
