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Food allergies can stem from various foods, but the most common allergens include milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (like mussels, whelks, oysters, snails, and squid), crustaceans (such as prawns, crabs, lobster, and crayfish), lupin (found in some breads and pastries), gluten (in wheat products), and tree nuts (including almonds, hazelnuts, and cashews). Symptoms of allergic reactions vary but often include tingling or swelling in the mouth, cramping, breathing difficulties, rashes, vomiting, and diarrhea. Severe reactions may lead to anaphylactic shock, characterized by dangerously low blood pressure and heart rate.