Celery (f85)1954
Celery is a vegetable with crisp, juicy stalks and leaves, originating from the Mediterranean. It is widely used in cooking both raw and cooked, as well as in the form of spices made from celery seeds. Celery contains proteins that can trigger allergic reactions. Sensitization to this product is observed in a portion of the population, particularly among patients with food allergies.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE to celery.
- Diagnosis of allergic reactions to celery.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of therapy.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Celery is commonly used in food, making it an important allergen. People with allergies should avoid not only raw celery but also products containing celery, including spices and prepared dishes. There is a risk of cross-reactivity with other foods such as cherries, peaches, nuts, peanuts, and carrots. Symptoms can range from mild (oral allergy syndrome) to severe, including anaphylaxis. Determining specific IgE helps assess risk and guide appropriate treatment.