Celery, f85

Celery is a vegetable that is consumed worldwide in various ways, including raw, cooked and used as flavorings.
Sensitization to celery allergens among the general population has been shown to increase from 3.5% to 6.3% according to data published in 2010 and 2014, respectively.
To date, six celery allergens have been identified, with Api g 1 being the main allergen of celery and a homologue of the Bet v 1 protein related to Fagales. Celery allergy is closely related to sensitization by birch and wormwood pollen and is often called birch-wormwood-celery syndrome. Since Api g 1 is a homologue of the main birch pollen (Bet v 1), cross-reactivity with related proteins found in other products, such as apples, stone fruits, carrots, hazelnuts and legumes, can be observed.
Clinical signs associated with celery allergy are often associated with oropharynx, known as oral allergy syndrome, and currently no marker allergen has been found to help predict severe reactions in patients. However, severe reactions were observed in patients sensitized to wormwood.

The determination of specific IgE in human blood to - Celery, f85, shows the body's reaction to this allergen.

Research method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood