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Food allergies and intolerances are commonly linked to several specific foods: milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (including mussels, whelks, oysters, snails, and squid), crustaceans (like prawns, crabs, lobster, and crayfish), lupin (found in some breads and pastries), gluten (in wheat products), sulfur dioxide, sulfites (used as preservatives), and tree nuts (including almonds, hazelnuts, walnuts, and others). Allergic reactions can manifest as tingling or swelling in the mouth, throat, cramp pains, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions may lead to anaphylactic shock, characterized by dangerously low blood pressure and heart rate.
