Researchers Discover Highly Stable Allergenic Compound In Celery

A study by Austrian, Italian and Dutch scientists has uncovered an allergen (Api g 2) in celery that is not affected by digestion or heat and may cause severe allergic reactions. “Api g 2-sensitized patients are at risk to develop adverse reactions upon consumption of cooked celery stalks,” the authors wrote. They noted that identifying allergens at the molecular level and adding them to the array of known allergens could help consumers avoid needless dietary restrictions and might help food formulators who are developing processed foods that include possible allergenic ingredients. “Inclusion of recombinant Api g 2 in the current panel of allergens for molecule-based diagnosis will … help clinicians in the management of food allergic patients,” the researchers said.