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Food allergies can occur from various sources, with most intolerances linked to specific foods: 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 bread, pastries, and pasta), gluten (in wheat products), and preservatives like sulfur dioxide and sulfites. Additionally, tree nuts, including almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios, and macadamia nuts, are common allergens. Symptoms of allergic reactions vary but commonly include tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions may result in anaphylactic shock, leading to dangerously low blood pressure and heart rate.
