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Food allergies can arise from various foods, but most intolerances and allergies are commonly associated with: milk, eggs, soya, peanuts, celery, mustard, sesame, fish, shellfish (like mussels, whelks, oysters, snails, and squid), crustaceans (including prawns, crabs, lobster, and crayfish), lupin (found in some breads, pastries, and pasta), gluten (in wheat-based products), sulfur dioxide and sulfites (preservatives), and tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios, and macadamia nuts). Symptoms of allergic reactions can include tingling or swelling of the mouth, throat, or nose, cramps, difficulty breathing, rashes, vomiting, and diarrhea. Severe reactions may lead to anaphylactic shock, causing dangerously low blood pressure and heart rate.
