Celery allergy

By Symon, Every Label · June 30, 2026

Celery allergy is an IgE-mediated immune reaction to the proteins in Apium graveolens, the plant that gives us celery stalks, celeriac (celery root), and celery seed and celery salt. In plain terms: the immune system reads certain celery proteins as a threat, and a reaction can run from an itchy mouth to a whole-body allergic reaction that affects breathing and blood pressure, called anaphylaxis. It is a true allergy, not a sensitivity or an intolerance. The single most important thing to know up front is a labeling quirk: celery is one of the major allergens that European and UK food labels must declare by name, but it is NOT a major allergen under US law, so a US ingredient list can carry celery inside words like “spices,” “natural flavoring,” or “vegetable stock” without ever flagging it. Celery is also not the minor mouth-itch food it is sometimes assumed to be; it is a documented cause of severe reactions in Europe, especially for one of its two forms.

If you or your child was just diagnosed, read this first.

This page is long on purpose. It is also the page you will come back to for years. You do not need all of it today. This week, this is what matters:

• Carry two epinephrine auto-injectors everywhere, and learn the few signs that mean use one now. That is the section to read tonight (Emergency preparedness, below). If you do not have the prescription yet, that is the first call to your allergist.
• Read the whole ingredient list, every time, not just the “contains” line. In the US, celery is not a required allergen label, so it hides in “spices,” “natural flavoring,” “seasoning,” vegetable stock, broth, bouillon, soup base, and celery salt. EU and UK labels must name it (Reading labels and Hidden sources, below).
• Celery comes in two forms to the immune system. One is the milder, raw-driven, pollen-linked, itchy-mouth kind. The other is heat-stable and can be whole-body, and cooking does not defuse it. Which one matters most is a component blood test your allergist can run (Components, below).
• Do not assume cooked celery, celeriac, celery salt, or celery spice are safe just because raw celery only itched. For the heat-stable form, cooking does not help. Whether any form is safe for you is your allergist’s supervised call, not a guess from the last reaction (Components and Cross-reactivity, below).
• Celery reactions can be worse when a cofactor is present: exercise, an anti-inflammatory pain reliever (an NSAID), or alcohol around the time of exposure can lower the threshold. Ask your allergist whether that applies to you (Severity, below).

Everything else here is waiting for you, in roughly the order the questions tend to come up. Read it when you want it.

Where a fact below is clinical, it carries its source. None of it is a substitute for your allergist.

What celery allergy is, and who has it

Celery allergy is an IgE-mediated, immediate-type food allergy with an anaphylaxis ceiling, and it presents as two clinically distinct forms (EAACI Molecular Allergology User’s Guide). When a sensitized person eats celery, IgE antibodies on their immune cells latch onto celery proteins and trigger a release of histamine and other chemicals within minutes. That release is the reaction. The reason for everything practical on this page, the auto-injectors, the whole-ingredient-list habit, the written plan, is that one celery allergy can be a passing itchy mouth and another can be whole-body, and which one it is comes down to the proteins and the circumstances.

Celery belongs to the plant family Apiaceae, alongside carrot, parsley, fennel, coriander, cumin, and dill. That family link matters: celery allergy is often part of a pollen-food pattern, where the immune system first reacts to birch or mugwort pollen and then cross-reacts with celery and related plants. That pollen-linked form tends to be the milder, mouth-only kind. A different set of celery proteins, the heat-stable ones, drives the serious, whole-body kind independent of pollen. The components section is where that split becomes the most useful thing on the page, and the cross-reactivity detail lives in Cross-reactivity, below, and the linked pages.

Celery allergy is strongly regional. It is clinically important and is a regulated, labeled allergen in Central and Northern Europe (the birch and mugwort-driven forms) and around the Mediterranean (the heat-stable form), and it is uncommon in populations without birch or mugwort sensitization, including most of the United States (Burney 2014, EAACI Molecular Allergology User’s Guide). A clean US-specific or pooled celery-allergy percentage was not isolated at the quality floor, because celery is not a US major allergen and US data rarely report it on its own. Celery allergy is frequently an adult-pattern allergy, appearing as birch or mugwort sensitization develops, rather than a first-foods allergy of early childhood (EAACI Molecular Allergology User’s Guide).

Diagnosis combines the reaction history with testing, and for celery the testing has one high-value move worth knowing about. The next section is what it is.

The components that drive severity

Celery is not one thing to the immune system. It is a handful of proteins, and which one a person reacts to changes how serious the allergy tends to be, and whether cooking changes anything at all. The good news is that one blood test sorts it, and asking for it by name is the highest-value thing you can do.

A standard celery test (the skin prick, or the basic blood test) only tells you the immune system has noticed celery at all. A more detailed test, component testing, breaks that down protein by protein. It answers the question you actually care about: is this the milder, raw-driven, pollen-linked kind, or the heat-stable kind that can go whole-body? For celery, the components split cleanly:

• The usually-milder kind is the protein your allergist calls Api g 1. This is the birch and mugwort-pollen-linked protein (a relative of the main birch-pollen protein). It is fragile: it is broken down by heat and digestion, which is why this form is typically raw-driven and mouth-centered. It does not, on its own, tell you a food is safe to eat, but it reframes a scary-looking positive test.
• The kind that can turn serious is the celery LTP, Api g 2 (with its partner Api g 6). This is a lipid transfer protein, and it is the opposite of Api g 1: it is heat-stable and survives digestion, so cooking, drying, and concentrating into celery salt or celery spice do NOT make it safe. A person who reacts to this protein has the kind of celery allergy that can be whole-body, so this is the result that matters most.

So the high-value move is simple: ask your allergist to run component testing and to look at Api g 1 (the pollen-linked, usually-milder marker) versus Api g 2 and Api g 6 (the heat-stable, potentially systemic markers), not just whole-celery IgE, and to say what the pattern means for severity and for cooking. Critically, do not read “I only itch with raw celery” as “cooked celery and celery salt are safe.” For the heat-stable form, that is not true, and the page cannot tell you which form is yours. That is exactly what the component test, read against your history, is for.

Cross-reactivity, real and cautionary

The honest version of this section leads with what changes the plate, not with a reassurance, because celery is two allergies on two axes and the cleared evidence floor does not yet support a blanket “this is mild” claim. The part that matters most is that one celery form can be whole-body and is not protected by cooking, and the other is a pollen-food pattern that links celery to a family of related plants.

The heat-stable axis: celery can be systemic, and cooking does not defuse it. Celery is a documented cause of whole-body reactions, including anaphylaxis, in Europe, driven by its heat-stable lipid transfer proteins (Api g 2, Api g 6). Because those proteins survive heat and digestion, cooked celery, celeriac, celery salt, and concentrated celery spice all remain a risk for a person with this form, and tolerating raw or cooked celery once does not promise safety with celery spice (EAACI Molecular Allergology User’s Guide, Bauermeister 2009). Treat a positive LTP result as a reason for strict avoidance and an epinephrine plan, and confirm any tolerance only with an allergist. This same heat-stable LTP pattern links celery to a broader lipid-transfer-protein cross-reactivity picture across plant foods; the depth will live on a dedicated lipid transfer protein cross-reactivity page.

The pollen-food axis: the birch and mugwort link. Many people with celery allergy, especially adults, are sensitized through birch or mugwort pollen and react to celery because one celery protein (Api g 1) resembles a pollen protein. This birch and mugwort-celery-spice pattern is a real and common reason a celery allergy shows up, and it tends to be the milder, raw-driven, mouth-centered form (EAACI Molecular Allergology User’s Guide). It also tends to travel with reactions to related Apiaceae plants and spices (carrot, parsley, fennel, coriander, cumin) and to birch-linked fruits. The mechanism, the member foods, and how to think about them belong on a dedicated oral allergy syndrome page; this page names the link.

What we cannot yet reassure you about. Whether a particular person can safely eat any form of celery, and whether the pollen-linked form will stay mild, is not something this page will tell you. The “pollen-food celery is usually just an itchy mouth, and cooking handles it” framing is a reassurance the cleared evidence floor does not currently support, partly because the heat-stable form looks similar on a basic test and is not protected by cooking at all. So the eat-or-avoid call, including whether cooked celery or celery salt is ever worth a supervised challenge, is your allergist’s, read off the component pattern and the history, not a rule you can take from this page. Confirm-do-not-assume is the whole of it.

Hidden sources

Celery is one of the most notoriously hidden allergens, because its main job in cooking is to be a flavor base and a spice, not a visible vegetable, and because of the US labeling gap. This is worth a one-time read now; the full version, with the label lexicon and the country-by-country labeling reality, is on the dedicated page.

Flavor bases and stock. Celery is a foundational aromatic, so it lives, often undeclared or easy to miss, in stock cubes, bouillon, broth and stock bases, soups, gravies, sauces, and ready meals (EAACI Molecular Allergology User’s Guide, EU 1169, FALCPA). On a menu or in a recipe it hides inside mirepoix, soffritto, and bouquet garni, the aromatic bases of countless braises and stocks. Cooking does not protect a heat-stable-form (LTP) person from any of these.

Spices, seasoning, and celery salt. Celery and celery seed turn up in spice mixes, seasoning blends, and curry powder, and celery salt is concentrated celery seed. Bloody Mary cocktails and many savory snacks are seasoned with it. Celery seed and celery salt are concentrated and keep the heat-stable LTP, so “it is only a spice” is not a safety argument.

The reason it is so easy to miss in the US. Because celery is not a US major allergen, a US ingredient list can carry it inside “spices,” “natural flavoring,” or “vegetable stock” without an allergen-statement flag, while an EU or UK label must declare it. That asymmetry is the single biggest reason celery hides, and it changes how you have to read a label.

For the full hiding map, the exact and suspicious label terms, and the country-by-country labeling rules, see Where celery hides.

How exposure actually happens

The routes people fear most are usually not the ones that cause serious reactions. Eating celery is. The rest are lower-risk than they feel.

Eating it (high). Swallowing celery protein is the route that causes whole-body reactions, and everything else is far behind it. Here cooking is not a reliable safeguard: for the heat-stable form (Api g 2, Api g 6), roasted, simmered, dried, and concentrated celery stay allergenic, so celery in a stock or a spice blend is still a real exposure (EAACI Molecular Allergology User’s Guide, Bauermeister 2009).

Breathing it in (low). Celery is not volatile the way some cooking aerosols are, so ambient smell is low-risk in ordinary kitchens. Bulk processing or occupational celery dust is the uncommon exception.

Pollen, the celery-specific route. Celery is unusual in that sensitization often comes through the air first, by way of birch and mugwort pollen, and the food reactivity follows (EAACI Molecular Allergology User’s Guide). This is the mechanism behind the milder pollen-linked form, and it is why a celery allergy can appear alongside spring or late-summer hay fever rather than from a first taste in childhood.

The cofactor amplifier. Separate from the route, celery is one of the better-documented foods where a cofactor can turn a tolerated or mild exposure into a systemic one: exercise, an NSAID pain reliever, or alcohol around the time of eating can lower the reaction threshold (EAACI Molecular Allergology User’s Guide). This is a circumstance, not a route, and it is covered in Severity.

Reading labels

This is the habit that does the most day-to-day work, and for celery it comes with a twist most allergy advice does not mention. The exact words to scan for are celery, celeriac, celery seed, celery salt, celery extract, and Apium graveolens. The twist: where you shop decides how hard you have to look. In the EU and UK, celery is a mandatory named allergen, so a compliant label must declare it however small the amount (EU 1169). In the US, celery is NOT a major allergen under FALCPA, so it is not required in the allergen statement and can be subsumed under broader words (FALCPA).

That makes a short list of terms into signals to slow down, especially on US products: spices, spice blend, seasoning, natural flavoring, vegetable stock, broth, bouillon, and curry powder, plus mirepoix or soffritto on a menu. Any of these can carry celery without naming it. The practical rule is to read the full ingredient list, not just the “contains” line, and to treat a flavor-base or spice term as a reason to check rather than a reason to assume it is safe. When a term is unclear and the manufacturer will not say, that is a reason to call the company, not a reason to assume.

Then there are the precautionary labels: “may contain celery,” “made in a facility that also handles celery.” These are voluntary and unregulated, so they are not a reliable measure of how much risk is actually present, and in the US they sit on top of a label that was not required to name celery in the first place. How strictly you treat them is a personal call along a spectrum, and this page will not pick that threshold for you. The deeper, country-by-country version is on Where celery hides.

Severity, and what predicts a bad reaction

The strongest predictor of a severe celery reaction is which component a person is sensitized to, combined with the circumstances of the exposure (EAACI Molecular Allergology User’s Guide, Bauermeister 2009). Sensitization to the heat-stable lipid transfer proteins (Api g 2, Api g 6) marks the form that can be whole-body and is not protected by cooking. Isolated sensitization to the pollen-linked Api g 1, or to profilin (Api g 4), points the other way, toward the milder, mouth-centered pattern. There is no validated celery blood-test number that ranks severity the way the peanut Ara h 2 range does; the stratification is qualitative, built from the component pattern, the cofactor history, and prior reactions.

Celery carries a second severity input that most foods do not. It is one of the clearest food triggers of cofactor-dependent reactions: in a person sensitized to the LTP form, exercise, an NSAID pain reliever, or alcohol near the time of eating celery can lower the threshold and turn what might have been tolerated into a systemic reaction (EAACI Molecular Allergology User’s Guide). Ask your allergist whether that applies to you, and whether you should avoid exercise or NSAIDs around any possible celery exposure.

Here is the part that justifies always carrying epinephrine. The size of the last reaction does not reliably predict the next one, a positive heat-stable (LTP) result is a warning even if reactions so far have been mild, and a cofactor can change the picture on any given day. Someone whose only reaction so far was an itchy mouth can still react more seriously next time. That is not a reason to live in fear; it is the single reason the auto-injector travels everywhere.

Emergency preparedness

Celery anaphylaxis is treated epinephrine-first. Epinephrine is the first-line treatment for a severe reaction, not an antihistamine and not a wait-and-see. If you see anaphylaxis, you give epinephrine and then you call emergency services.

The signs that mean epinephrine now include any two body systems reacting at once (for example hives plus vomiting), or any single severe sign on its own: trouble breathing, throat tightness, a hoarse or weak voice or cry, repetitive coughing, pale or floppy appearance, or a sense of impending doom. When you are unsure, the guidance is to give epinephrine, because the danger of withholding it in a true reaction is far greater than the danger of giving it when it turns out you did not need to. One celery-specific note for the plan: because exercise, NSAIDs, and alcohol can amplify a celery reaction, a reaction that starts during or after exercise deserves a low threshold to act.

After giving epinephrine, call emergency services and lie down with legs raised, unless breathing is the main problem, in which case it is better to sit up. A second dose may be needed if there is no improvement in about five minutes. Everyone with celery allergy should have a written anaphylaxis action plan and two epinephrine auto-injectors that go everywhere they go.

This section is general. Your own plan is the specific one, and it is the one to follow.

When you can’t tell what’s happening

The hardest moments are usually not the clear reactions. They are the ambiguous ones. A tingle in the mouth after a soup you did not make. A single cough. A stomach that feels off an hour after a restaurant meal. Telling the start of a reaction apart from an ordinary off day is genuinely hard, and it does not resolve cleanly in the moment. Celery adds its own version: the pollen-linked form can produce mild mouth symptoms often enough that the one time it is something more does not announce itself, and a cofactor like exercise can change an ordinary exposure into a serious one without warning.

The posture that works is to treat the spectrum, not to diagnose it in the moment. Know your action plan’s override signs cold, watch whether more than one body system is involved rather than fixating on a single symptom, weigh whether a cofactor (exercise, an NSAID, alcohol) was in play, and accept that you will sometimes give epinephrine or call the allergist for something that turns out to be nothing. That is the system working the way it is supposed to.

The competence here builds slowly, over many ambiguous meals. It shows up as a shorter pause before you act.

Treatment options

Strict avoidance is the floor, and everything else is decided on top of it. Avoidance plus a written action plan plus epinephrine within reach is the standing setup for celery allergy. How wide the avoidance goes is set by the component pattern, not by a blanket rule: a person with the heat-stable (LTP) form avoids all forms, including celeriac, celery salt, celery spice, and cooked celery, because cooking does not destroy the protein, while a person with an isolated pollen-linked (PR-10) form may, on specialist advice, be guided to a narrower avoidance. That breadth, and the cofactor plan, are an allergist conversation, not a single prescription (EAACI Molecular Allergology User’s Guide).

Unlike peanut, celery has no FDA-approved treatment and no established oral immunotherapy. There is no celery version of Palforzia, and there is no recognized Apiaceae or lipid-transfer-protein desensitization protocol in standard care (EAACI Molecular Allergology User’s Guide). For celery, the active levers are avoidance, cofactor counseling, and the emergency plan.

One approved medication is worth naming honestly, because families ask about it. Omalizumab is an anti-IgE injection that received FDA approval in February 2024 to reduce allergic reactions to accidental food exposure across multiple food allergens, in people aged one and older (FDA 2024). It is a protective add-on against accidental exposure, not a cure, not a desensitization, and it does not make celery safe to eat; it has not been studied specifically for celery. Whether it fits a particular person is a benefit-versus-burden conversation with the allergist along a spectrum, and the page does not prescribe it.

Not medical advice. Whether to treat at all, and how, is a conversation with your allergist.

Day-to-day living

School and work. Anyone with celery allergy needs a written plan on file, epinephrine truly accessible, and people around them who know the signs. Because celery is a flavor base, the risk at a cafeteria or a catered event is often a soup, a sauce, or a seasoned dish rather than an obvious celery stick. In US settings, remember that “celery-free” is harder to verify than for a labeled allergen, so a named-allergen chef card and reading the actual ingredients beat a verbal reassurance.

Restaurants. The risk is hidden celery and cross-contact more than the obvious salad. Stocks, soups, braises, gravies, spice rubs, and Bloody Marys are the higher-risk spots. A chef card that names celery, celeriac, and celery seed plainly, and that mentions stock and seasoning, does more than a verbal order across a loud kitchen.

Travel. Bring more epinephrine than you think you need, carry food you trust, and look up pharmacies and emergency numbers before you go. The labeling rules flip across borders: EU and UK packaged foods must name celery, which helps, while in the US you are reading full ingredient lists. Confirm soups, stocks, and spiced dishes carefully wherever you are.

The cofactor habit. If you have the heat-stable form, the practical day-to-day adjustment many people are counseled toward is separating exercise, NSAIDs, and alcohol from any uncertain celery exposure. Whether and how strictly that applies to you is your allergist’s call.

Prognosis and outgrowing

Celery allergy prognosis is phenotype-dependent and not well quantified, so there is no single outgrowing percentage to give (EAACI Molecular Allergology User’s Guide). The heat-stable lipid-transfer-protein form (Api g 2, Api g 6) is generally regarded as persistent, in line with the broader LTP pattern. The pollen-linked form (Api g 1) tracks the underlying birch or mugwort sensitization and can shift with pollen exposure over time, but it is not reliably outgrown in the way some childhood food allergies are. There is no validated celery-specific marker that predicts resolution, and no celery-specific reassessment schedule established at the quality floor.

How often to re-check is therefore individualized, set by the allergist against the component form and the reaction history, with the persistent LTP form reassessed less aggressively. The one definitive test of a real change in reactivity is a supervised oral food challenge, done with attention to form (raw versus cooked) and to cofactors; the component pattern and history are supportive but not proof.

Questions for your allergist

You do not have to walk in knowing the science. You have to walk in with the right questions, and these are them.

1. Can component testing tell me whether I am Api g 1 sensitized (the birch and mugwort-linked, usually mouth-only form) or Api g 2 and Api g 6 sensitized (the heat-stable form that can be systemic and is not protected by cooking)?
2. If I have the heat-stable form, do I need to avoid celeriac, celery salt, and celery spice as strictly as raw celery, given that cooking does not destroy the protein?
3. Because celery is not a required allergen label in the US, what spice, stock, and natural-flavoring terms should we scan for, and does that change when buying EU or UK-labeled food?
4. Given that celery can be a cofactor-dependent trigger, should I carry epinephrine and avoid exercise, NSAIDs, or alcohol around any possible celery exposure?
5. Does my celery allergy mean I should be tested for related Apiaceae plants and spices (carrot, parsley, fennel, coriander, cumin), or for birch or mugwort pollen?
6. When and how should we reassess to see whether anything has changed?
7. What will epinephrine, and any treatment we are considering, actually cost us, and what does our insurance cover?

The frame: how to hold this

There are two worlds, and a severe food allergy moves a person from one into the other. In the recoverable world, a mistake is a lesson. A forgotten umbrella is a wet walk. In the irrecoverable world, one wrong protein is not a lesson, because the cost of the error can be the person you love. When someone says celery is “just a vegetable,” they are speaking from the first world to someone who has had to move to the second. They think you are overreacting. You are not overreacting. You are calibrated, and with celery you are right to be, because the food is regulated as a major allergen in half the world and hidden in the labels of the other half.

The work, then, is to sort what is on your side of the line from what is not. On your side: the full ingredient lists you read, the Api g 1 versus Api g 2 component test you ask for, the epinephrine that travels with you, the chef card that names celery and stock and seasoning, the cofactor habit if it applies. Not on your side: the US label that was never required to name celery, the stock that carries it invisibly, the relative who thinks a spice does not count. You do the things on your side fully, and you stop apologizing for them. And you hold, without pretending otherwise, that the other side is real and partly hidden, and that a stacked defense reduces the risk without ever closing the gap to zero.

This page does not promise safety. It lays out the layers and names the gap, and it leaves the calibration to you and your allergist, who actually know your history.

Related pages on this site

• Where celery hides: the full label and stock map, and the country-by-country labeling reality
• Oral allergy syndrome and the birch and mugwort pollen-foods
• Lipid transfer protein syndrome: the heat-stable cross-reactivity across plant foods
• Reading labels for celery, the deep version
• Building a celery action plan for school or work
• Restaurants and travel with a celery allergy

These companion pages are being written and will be linked here as each one goes live.

Frequently asked questions

Is celery a major allergen?

It depends on the country. Celery is one of the 14 major allergens that EU and UK food labels must declare by name, and it is a documented cause of severe reactions in Europe. In the United States it is NOT a major allergen under FALCPA, so it is not required on the allergen line, which is why it hides in US ingredient lists (see Reading labels).

Why is celery not listed as an allergen on US food?

Because US law (FALCPA, plus the FASTER Act that added sesame) does not include celery among the major allergens that must be declared. The absence reflects US regulatory scope, not an absence of risk: celery can sit inside “spices,” “natural flavoring,” or “vegetable stock” on a US label (see Where celery hides).

Does cooking make celery safe?

Not for the heat-stable form. Celery has lipid transfer proteins (Api g 2 and Api g 6) that survive heat and digestion, so cooked celery, celeriac, celery salt, and celery spice stay a risk for a person with that form (EAACI Molecular Allergology User’s Guide). The pollen-linked form is more raw-driven, but whether any form is safe for a given person is the allergist’s supervised call, not something to test at home (see Components).

Is celeriac (celery root) the same allergy as celery?

Yes. Celeriac, celery root, celery stalk, celery seed, and celery salt are all forms of the same plant, Apium graveolens, and the same allergy. Celery seed and celery salt are concentrated and keep the heat-stable protein, so they are not a safer form (see Components).

Does a celery allergy mean I am allergic to carrot and spices too?

Not necessarily, but it is worth testing rather than assuming. Celery is part of a pollen-food pattern that can include related Apiaceae plants and spices (carrot, parsley, fennel, coriander, cumin) and birch-linked foods, especially in birch or mugwort-sensitized people. Which ones actually matter for you is a tested question for your allergist (see Cross-reactivity).

References and medical review

This page is pending independent medical review; the note at the top of the page applies until a reviewer is assigned. The references below resolve every in-body citation. The cross-reactivity, hidden-source, and labeling claims resolve to the project’s verified celery research and regulatory floor; celery has no cleared cross-reactivity reassurance to offer, and none is implied here. Where a reference has no resolvable stable identifier, it is listed bibliographically without a link rather than with an unverified URL.

1. Pollen-food (oral allergy) syndrome and celery (Apium graveolens) allergy: the birch and mugwort-associated PR-10 (Api g 1) versus nsLTP (Api g 2, Api g 6) phenotypes, component-resolved diagnosis, cofactor-dependent reactions, and management. EAACI Molecular Allergology User’s Guide and the celery narrative-review literature. (Listed without a link: no single stable identifier resolves this synthesis.)
2. Bauermeister K, et al. Assessment of component-resolved in vitro diagnosis of celeriac allergy (Api g 1, Api g 4, Api g 5, and the celery nsLTP Api g 2). J Allergy Clin Immunol. 2009;124. https://doi.org/10.1016/j.jaci.2009.07.033
3. Burney PGJ, et al. The prevalence and distribution of food sensitization in European adults (EuroPrevall). Allergy. 2014;69. https://doi.org/10.1111/all.12341
4. US FDA. FDA Approves First Medication to Help Reduce Allergic Reactions to Multiple Foods After Accidental Exposure (omalizumab, Xolair). 2024. Not a celery-specific therapy. https://www.fda.gov/news-events/press-announcements/fda-approves-first-medication-help-reduce-allergic-reactions-multiple-foods-after-accidental
5. US FDA. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA); the US major-allergen list (the original eight plus sesame, added by the FASTER Act) does not include celery. https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa
6. Regulation (EU) No 1169/2011, Annex II (celery and products thereof, a mandatory declared allergen); the UK retains the same list. https://www.legislation.gov.uk/eur/2011/1169/annex/II