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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 squid), crustaceans (such as prawns and crab), lupin (found in some breads and pastas), gluten (in wheat products), sulfur dioxide and sulfites (used as preservatives), and tree nuts (like almonds and walnuts). Symptoms of allergic reactions may include tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, where blood pressure and heart rate become dangerously low.
