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Food allergies can stem from various sources, with the most common allergens including milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (such as mussels, whelks, oysters, snails, and squid), crustaceans (like prawns, crabs, lobster, and crayfish), lupin (found in some breads and pastries), gluten (in wheat products), and preservatives like sulfur dioxide and sulfites. Tree nuts, including almonds, hazelnuts, and walnuts, are also common allergens. Symptoms of allergic reactions can vary but typically include tingling or swelling in the mouth, cramping, difficulty breathing, rashes, vomiting, and diarrhea. In severe cases, allergies can lead to anaphylactic shock, resulting in dangerously low blood pressure and heart rate.