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Food allergies can arise from various foods, with common triggers being milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (like mussels and squid), crustaceans (such as prawns and crabs), lupin (found in some breads and pastries), gluten (in wheat products), sulfur dioxide, and tree nuts (including almonds and walnuts). Allergic reactions may manifest as tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, or diarrhea. Severe reactions can lead to anaphylactic shock, resulting in dangerously low blood pressure and heart rate.
