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Food allergies can arise from various foods, but most are associated with specific allergens: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, Shellfish (including mollusks like mussels and squid), Crustaceans (such as prawns and crabs), Lupin (found in certain breads and pasta), Gluten (in wheat products), Sulfur dioxide and sulfites (used as preservatives), and tree nuts (like almonds and walnuts). Common allergic reaction symptoms include tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, risking dangerously low blood pressure and heart rate.
