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