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Food allergies can arise from any food, but they are commonly associated with milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (e.g., mussels, oysters), crustaceans (e.g., prawns, crabs), lupin (found in breads and pastries), gluten (in wheat products), and preservatives like sulfur dioxide and sulfites. Additionally, tree nuts such as almonds, hazelnuts, and walnuts are prevalent allergens. Allergic reactions may include tingling or swelling in the mouth, cramp pains, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, characterized by dangerously low blood pressure and heart rate.
