Biotype Diets System®: Blood types and food allergies

Purpose: The goal of this research was to determine patterns in adverse food reactions among human biotypes, if any. Design: Blood types A1, A2, B, AB, O and Rh-negative were correlated to four kinds of food allergies and hypersensitivities. Materials and Methods: Three studies were conducted from 1985 to 2004. Blood types were correlated to food scores from: (1) mRAST-IgE food allergy tests, (2) mRAST-IgG food hypersensitivity tests, and (3) T-cell food hypersensitivity tests (ELISA/ACT® LRA). An allergy history was recorded. Data were evaluated by statistical analyses, including: ANOVA, MANOVA, Mann-Whitney U, Kruskal-Wallis, and Chi Square. Clinical categories were established by means and ranges. (4) Blood-type specific lectins were included from the scientific literature. Results: Results were reported by blood types and food groups as raw scores and classes, and included the following: blood type A1 reacted most strongly to nuts and beans, eggs, dairy, and nightshades; while type A2 reacted to the same but more strongly to dairy, eggs and gluten grains. Type B reacted most to eggs, nuts and beans, dairy, gluten grains, nightshades, and sugars. Type O reacted most to dairy, eggs, gluten grains, and nightshades. Type AB reacted most to nuts and beans, seafood, eggs, and dairy; while A2B also reacted to gluten grains. Type Rh-negative was most reactive to eggs, dairy, nuts and beans, and gluten grains. The highest IgE scores were among types B and Rh-negative. The highest IgG scores were among types O, A2 and Rh-negative. The most lectins reacted with type AB. Conclusions: The research showed patterns in food group allergies and hypersensitivities based on ABO, A1/A2 and Rh blood types. Biotype Diets is the first diet-typing system supported by original scientific research, and has greater accuracy and specificity than other systems. More information is available at www.biotype.net.