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Food allergies can be triggered by various foods, with most intolerances linked to specific allergens: Milk, Eggs, Soya, Peanuts, Celery, Mustard, Sesame, Fish, and Shellfish (including mussels and oysters). Other allergens include Crustaceans (like prawns and crabs), Lupin (found in some breads and pastries), Gluten (in wheat-based products), and Sulfur dioxide and sulfites (preservatives). Allergic reactions may manifest as tingling or swelling in the mouth, cramp pains, breathing difficulties, rashes, vomiting, and diarrhea. Severe reactions can lead to anaphylactic shock, resulting in dangerously low blood pressure and heart rate.