Which foods are most commonly linked to allergic reactions?

The option highlighting shellfish, peanuts, and wheat as foods most commonly linked to allergic reactions is correct because these allergens are among the top causes of food allergies in many populations, particularly in Western countries.

Shellfish, including crustaceans and mollusks, is well-documented as a leading allergen, often prompting severe reactions that can be life-threatening. Peanuts are notorious for their potential to cause anaphylaxis, a serious and rapid allergic response. Wheat allergies, while less frequently severe than peanut and shellfish allergies, still affect a significant number of individuals, particularly those with celiac disease, which is an intolerance to gluten rather than a classic food allergy.

The other options include foods that may be allergenic, but they are either less commonly associated with severe allergic reactions or don't fall within the top allergenic foods recognized by health organizations. For example, while milk is a common allergen, the presence of items like corn or chocolate in the other choices does not have the same level of consistent, widespread association with severe allergic responses. Understanding this hierarchy of allergens can aid in effective communication and prevention strategies in dietary practice.