Biotype Diets System®: Blood types and food allergies

Abstract

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...