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Food allergies and intolerances can be triggered by various foods, predominantly linked to milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (such as mussels and oysters), crustaceans (like prawns and crabs), lupin (found in bread and pasta), gluten (in wheat products), sulfur dioxide and sulfites (common preservatives), and tree nuts (including almonds and walnuts). Common symptoms of allergic reactions include tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions may lead to anaphylactic shock, resulting in dangerously low blood pressure and heart rate.