Celery Allergy

Allergy to celery is less common in the UK than some other food allergies, but reactions can sometimes be serious. If you suspect you may have a celery allergy, it’s important to speak to your GP.

Overview

Celery allergy happens when the body’s immune system mistakes celery proteins as harmful, releasing chemicals like histamine that cause symptoms. Reactions can happen to any part of the celery plant, including:

Celery sticks
Celery leaves
Celery spice or salt
Celery seeds
Celery root (celeriac)

Pollen food syndrome

Many celery reactions in the UK are linked to pollen food syndrome. This happens because proteins in celery are similar to those in certain pollens. It usually affects people with hay fever and causes reactions when raw celery is eaten. Most people can tolerate cooked celery in this case, as heat destroys the proteins. However, if your allergy is not pollen‑related, you may still react to cooked celery.

Symptoms

Mild to moderate symptoms can include:

Itching or swelling of lips, mouth, throat or ears
Hives (itchy rash)
Stomach pain, nausea or vomiting
Runny nose, sneezing or itchy eyes

Severe reaction (anaphylaxis) may include:

Airway: throat or tongue swelling, hoarse voice, difficulty swallowing
Breathing: wheeze, shortness of breath
Circulation: dizziness, faintness, pale clammy skin, collapse

Who is at higher risk?

Previous serious reaction
Asthma, especially if not well controlled
Reactions to cooked celery
Reactions to very small amounts of celery

Treatment

Mild symptoms may be treated with antihistamines. If you are at risk of anaphylaxis, you should carry two prescribed adrenaline auto‑injectors (such as EpiPen® or Jext®) and know how to use them. Always call 999 in an emergency.

Avoiding celery

Once diagnosed, you will need to avoid celery and any foods that contain it. In the UK, celery is one of the 14 major allergens, so it must be clearly highlighted on ingredient labels. Always check labels carefully, as recipes and ingredients can change. Eating out carries a risk of cross‑contamination, so make staff aware of your allergy every time.

Foods that may contain celery

Some foods contain obvious celery, like raw sticks or celeriac, but many others include it in less obvious forms such as celery salt or juice. Common examples include:

Soups and stews
Sauces and gravies
Stocks, bouillons and seasonings
Salads
Tomato juice
Sandwiches
Crisps
Spice mixes
Marmite
Batter for frozen foods
Some cured bacon