Purpose: The goal of this research was to determine patterns in adverse food reactions among human biotypes, if any. An allergy history was recorded. Clinical categories were established by means and ranges. 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.
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Purpose: The goal of this research was to determine patterns in adverse food reactions among human biotypes, if any. An allergy history was recorded. Clinical categories were established by means and ranges. 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 most lectins reacted with type AB. Biotype Diets is the first diet-typing system supported by original scientific research, and has greater accuracy and specificity than other systems.
Keywords: blood type; blood group; ABO; Rh; food allergy; food hypersensitivity; diet;. People have substantial differences in digestive capabilities, food intolerances, food allergies and hypersensitivities. Hence not all people can eat the same foods, and no diet system can suit all people equally well. Many food reactions are to the most common foods eaten, such as dairy products, eggs, gluten grains, soy, peanut and nightshades. The incidence of allergic diseases has tripled in industrialized nations in the last several decades, while food hypersensitivities are common but often go unrecognized, untested and untreated.
Finally, immune reactions to foods can ultimately lead to inflammatory diseases and some autoimmune disorders, such as celiac disease and rheumatoid arthritis. The goal of this research was to determine patterns in adverse food reactions among human biotypes, if any, and to develop a diet-typing system. Although several commercial systems exist, few if any are supported by scientific research.
The Biotype Diets System is based on 20 years of research that statistically correlates blood types to four kinds of food allergies and hypersensitivities. Blood types were chosen as a biological marker because they are stable genetic markers, are clear, quick and inexpensive to identify, interact with the immune system, and have previously been correlated to aero allergies, allergic diseases, gastrointestinal diseases, and food lectins.
ABO markers are also present on many allergy-sensitive tissues in the body mucous membranes, digestive and respiratory tissues, skin, joints and organs.
The four Gell-Coombs immune responses were chosen IgE, IgG, T-cells, and lectins because they relate directly to food allergies and hypersensitivities, testing is commercially available, and food lectins are reported in the scientific literature.
Benefits include both identification and treatment of probable food allergies and food hypersensitivities for specific biotypes. This has the potential to alleviate inflammatory and autoimmune diseases as well as improve optimal health.
Three research studies were conducted over a twenty-year period from to These were descriptive cross-sectional correlational surveys that correlated blood types to three kinds of food allergies and hypersensitivities by statistical analysis. Otherwise healthy patients were self-referred for nutrition or food allergy counseling. Of these the first were selected. In addition the literature was reviewed to determine blood-type specific lectins in foods.
Each subject was tested by finger prick for blood type using reagents from Carolina Biological Supply Co. Each subject signed a consent form for the study. Statistical analysis for health and demographic data was compiled in the following manner:. Blood types, gender and ethnic background distributions were compared to U. Age, pulse, blood pressure, and body mass index were compared to U.
Distribution of factors between blood types was analyzed by contingency table analysis all by Statview on Macintosh. Results showed some statistically-significant deviations from the national norms: more rare blood types A2, AB, B, Rh- , more females than males, an older population, lower blood pressure, and higher body mass index.
Table 1. Number of Subjects In 3 Studies. Blood Type A1. Blood Type A2. Blood Type B. Blood Type O. Blood Type AB. Blood Type Rh-. Radio Allergosorbent Test. Tests were performed by Commonwealth Medical Laboratories of. IgE antibodies to. Means: Mean scores for. Then subjects were. Value: mRAST scores are continuous data, and when correlated to blood type categories, p-values. However, most allergy test scores lack bivariate normal. So p-values. Clinical Classification: When grouped by blood type, the range of food scores for IgE was 0 — ,.
Tests were. IgG antibodies to 34 foods were measured on An adjustment was made to equalize the varying blanks. Means: Mean scores for nine food groups were calculated for each subject by. Then subjects were grouped by blood type, and the grand means calculated for.
Thus p-values were. Statview for Macintosh. Clinical Classification: When grouped by blood type, the range of food scores. Lymphocyte response to foods was measured on subjects for a total of 30 food test scores. Reactivity for each blood type was determined by the percentage of subjects who reacted to each food using Statview for Macintosh.
Mean percentages for. So p-values were. Clinical Classification: Clinical significance was based on 50th percentile and range of T-. Sixty-two ABO-specific lectins were obtained from the scientific literature. An allergy history was taken on subjects. Establishing classes for the degree of human clinical immune reactivity to foods is problematic.
Therefore, the preferred. Descriptive and numeric. The IgE and IgG values are comparable to conventional lab values at the. Degree of Immune Reactivity of Each Biotype. Class 5 ends just above the maximum range of scores for the biotype groups.
Due to the enormous amount of data 41, test scores , mean scores are reported for food. Raw scores for individual foods are beyond the scope of this summary article, as are. Scores are interpreted according to clinical classifications. Blood Type A1 had multiple food-group reactions, mostly IgG. IgE test means were Class 1 for. IgG test means were: Class 4 for eggs, Class 3 for dairy, and.
Class 1 for gluten grains. Type A1 had significantly lower IgG scores than type A2 for gluten grains p. T-cell tests were: Class 1 for nightshades. Lectins were most numerous for nuts and beans. Number of. Lectins . Grains: Gluten. Grains: Non-Gluten. Food Additives. Blood type A2 had multiple food-group reactions, primarily IgG, but no immediate reactions.
IgE tests means were all Class 0. IgG tests means were: Class 5 for eggs, Class 4 for dairy, Class 2 for. These were one class higher for. Type A2 had the highest IgG scores to eggs of all types. T-cell tests were: Class 2 for nightshades, and Class 1 for. Blood type B is the second-most allergic type, and had multiple immediate food-group reactions,. IgE test means were: Class 2 for nuts-beans, and Class 1 for gluten grains,. Type B had the highest IgE scores to nuts-.
Biotype Diets System-JNEM
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