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Food allergies can arise from various foods, but they are commonly associated with: 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, pastries, and pasta), Gluten (in wheat products), and Sulfur dioxide/sulfites (used as preservatives). Tree nuts, including almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios, and macadamia nuts, are also linked. Allergic reactions can manifest as tingling or swelling of the mouth, cramp pains, breathing difficulties, rashes, vomiting, and diarrhea. Severe reactions may lead to anaphylactic shock, which dangerously lowers blood pressure and heart rate.