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Food allergies can arise from various sources, but most are linked to specific allergens: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish (including mollusks like mussels and squid), Crustaceans (such as prawns and crabs), Lupin (found in some breads and pastries), Gluten (in wheat products), Sulfur dioxide and sulfites (used as preservatives), and tree nuts (like almonds and cashews). Common allergy symptoms include tingling or swelling in the mouth, cramping, difficulty breathing, skin rashes, vomiting, and diarrhea. In severe cases, allergic reactions can lead to anaphylactic shock, characterized by dangerously low blood pressure and heart rate.