sudden onset croupy cough

呼吸困難, 腫れぼったい顔, 腫れフィート, 腫れ足と脚

Angioedema (BE: angiooedema), also known by its eponym Quincke's edema and the older term angioneurotic edema, is the rapid swelling (edema) of the skin, mucosa and submucosal tissues. Apart from the common form, mediated by allergy, it has been reported as a side effect of some medications, specifically ACE inhibitors. 

発疹や手にバンプ, 皮膚のしこり, 腫れぼったい顔, redness in skin in one area

上腹部痛, 動悸, 胃の痛み, u36;吐

発疹, 発疹や皮膚にバンプ, 腫れぼったい顔, 頭痛

A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food. ... 

嚥下困難, 腫れ唇, 腫れ舌, sudden onset of severe stridor

Oral Allergy Syndrome or OAS is an allergic reaction to certain (usually fresh) fruits, nuts, and vegetables that develops in hay fever sufferers. The immune system mistakes the food proteins for the pollen proteins and causes an allergic reaction. 

しこりや顔の腫れ, 右上腹部痛, 皮膚のしこり, redness in skin in one area

A hematoma, or haematoma, is a collection of blood, generally the result of hemorrhage, or, more specifically, internal bleeding. Hematomas exist as bruises (ecchymoses), but can also develop in organs. 

かゆみ, じんましん, 発疹, 発疹や皮膚にバンプ

動悸, 呼吸困難, 胸の痛み, palpitations without fever

In medicine (pulmonology), a pneumothorax is a potential medical emergency caused by accumulation of air or gas in the pleural cavity, occurring as a result of disease or injury. ... 

呼吸困難, 弱点, 発疹, 足足の不自由な感覚

Paralytic shellfish poisoning (PSP) is one of the four recognised syndromes of shellfish poisoning (the others being neurologic shellfish poisoning, diarrheal shellfish poisoning and amnesic shellfish poisoning). 

アウトを渡します, 動悸, u36;吐, palpitations without fever

Scombroid is a foodborne illness poisoning associated with eating seafood that has been stored improperly. Unlike many types of food poisonings, this form is not produced by an organism or virus. Histidine exists naturally on many types of fish, and at temperatures above 60 degrees Fahrenheit it converts to the biogenic amine histamine (this is one reason why fish should be stored at low temperatures).