Another allergen identified in celery

Celery is one of the key food allergens that must be listed on food labels if it is present in products sold in the UK. Recent research has identified a novel celery allergen known as Api g 2. This adds to the three known celery allergens that have been identified at the molecular level: Api g 1, Api g 4, and Api g 5.

Identification and testing of the Api g 2allergen has shown it is highly stable against simulated digestion and heat, suggesting that individuals sensitised to Api g 2 are likely to experience adverse reactions to both cooked and uncooked celery.

Reference: Gadermaier et al. 2010. Molecular Nutrition & Food Research. DOI: 10.1002/mnfr.201000443.