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Food allergies can arise from various sources, but the most common culprits include milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (like mussels and oysters), crustaceans (such as prawns and crabs), lupin (found in bread and pasta), gluten (in wheat products), sulfur dioxide and sulfites (used as preservatives), and tree nuts (including almonds and cashews). Common symptoms of allergic reactions include tingling or swelling of the mouth, nose, or throat, cramping, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, resulting in dangerously low blood pressure and heart rate.