Thank you for your inquiry.
Patients allergic to celery are clearly at risk of reacting to the salt, the tuber, and the seed. This reactivity would extend to any commercial product containing these ingredients (1-3).
Thank you again for your inquiry and we hope this response is helpful to you.
1) Muhlemann RJ, Wüthrich B. Food allergies 1983-1987. [German] Schweiz Med Wochenschr 1991;121(46):1696-700.
2) Ballmer-Weber BK, Hoffmann A, Wüthrich B, Lüttkopf D, Pompei C, Wangorsch A, Kästner M, Vieths S. Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy. Allergy 2002;57(3):228-35.
3) Pauli G, Bessot JC, Braun PA, Dietemann-Molard A, Kopferschmitt-Kubler MC, Thierry R. Celery allergy: clinical and biological study of 20 cases. Ann Allergy 1988;60:243-6.
Phil Lieberman, M.D.