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Food allergies can arise from various sources, but they are most commonly associated with specific items: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish (including mussels, whelks, oysters, snails, and squid), Crustaceans (such as prawns, crabs, lobster, and crayfish), Lupin (found in some breads, pastries, and pasta), Gluten (in wheat products), Sulfur dioxide and sulfites (used as preservatives), and tree nuts (like almonds, hazelnuts, walnuts, and others). Allergic reactions manifest through symptoms including throat swelling, cramping, breathing difficulties, rashes, vomiting, and diarrhea. Severe reactions may lead to anaphylactic shock, causing dangerously low blood pressure and heart rate.
