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Any food can trigger an allergy, but intolerances and allergies are often associated with specific foods: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish (mollusks like mussels and snails), Crustaceans (like prawns and crabs), Lupin (found in certain breads and pastries), Gluten (in wheat products), Sulfur dioxide and sulfites (preservatives), and Tree nuts (such as almonds, hazelnuts, and cashews). Common symptoms of allergic reactions include tingling or swelling of the mouth, cramp pains, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, marked by dangerously low blood pressure and heart rate.
