Abstract:
The invention is a diet-typing system for humans, including novel methods for diagnosis and treatment of food allergies and hypersensitivities. The diagnostic method correlates blood types (immunologically reactive antigens on RBC, skin and membranes) to four kinds of food allergies/hypersensitivities (IgE antibodies, IgG antibodies, T-cells, and Lectins). The results are used to identify and predict food allergies and hypersensitivities for six biological types (blood types A1, A2, B, O, A1B, and A2B), plus diet modifications for three subtypes (blood type Rh-negative, males and females). The treatment method uses the results to make food recommendations (to eat, limit, or avoid), based on the strength or classification of allergy scores, to mitigate the risk of food allergies and hypersensitivities in future persons. The diet-typing system presents the results on six diet cards, one for each blood type. The methods and resulting diets are unique, and differ substantially from prior inventions.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS: 
     This application claims priority to the Provisional Patent Application No. 60/587,827, filed Jul. 15, 2004. 
    
    
     BACKGROUND OF TIE INVENTION 
     1. Field of Invention 
     This invention proposes a food-allergy-typing system for diagnosis and treatment; specifically these correlate blood types to food allergies and food hypersensitivities. 
     2. Prior Art 
     The problem with most diets is that not all people can eat the same foods due to digestive differences, and food intolerances, allergies and hypersensitivities. Allergy or hypersensitivity testing for individuals can be time-consuming, expensive, unreliable, dangerous, or difficult to obtain. Commercial and published diet systems are abundant, but confusing, and often inaccurate or inappropriate. A solution lies in the fact that humans exhibit biological individuality, patterns and types with regard to both physiology and diet. Therefore, a scientifically based diet-typing system is needed that matches types of people to types of diets. This could reduce food allergies for millions of people without undergoing allergy testing. 
     A patent search shows that there are no patented diet-typing systems per se. A review of the literature reveals that there are no scientifically based diet-typing systems; but there are three authors of popular books reporting similar systems. 
     Two authors of popular diet-typing systems: James d&#39;Adamo and Peter d&#39;Adamo have published popular books with only four diets for four blood types (A, B, O, AB). James d&#39;Adamo published  One Man&#39;s Food  (1980). Peter d&#39;Adamo (his son) published  Eat Right For Your Type  [Putnam, 1996]. However, their system does not employ blood subtypes A1, A2, A1B, A2B, Rh-positive, or Rh-negative, which limits their specificity. Their methods for determining diets are based on observation of patients, and not on objective criteria such as food allergies or food hypersensitivities, which limits their accuracy. Peter d&#39;Adamo&#39;s book mentions food lectins. (See below). However, his list of lectins contradicts the known scientific literature. Furthermore, the foods for each of their diets are substantially different than those of my invention. In these five major ways my invention differs from their diet-typing system. 
     A third popular book matches four blood types with macronutrients (carbohydrates, proteins, fats), blood cholesterol levels, and with morbidity and mortality rates, and makes diet recommendations. No food allergies or hypersensitivities are mentioned, nor are sub-blood types. [S M Weissberg &amp; J Christiano,  The Answer Is In Your Blood Type , by Personal Nutrition, U.S.A., 1999]. 
     Several diverse scientific articles and books report on food lectins. These are protein allergens in certain foods that bind to specific ABO blood type antigens. However, these consist of scattered references; no one list is complete, nor do any of these describe a diet-typing system. Most were originally intended for commercial blood bank typing. [M S Nachbar &amp; J D Oppen-heim,  Lectins in the United States Diet , American Journal of Clinical Nutrition. 1980: Vol. 33.] 
     Blood types have been correlated with kinds of diseases, including aero allergies. But no other studies exist which correlate blood types with food allergies. [A E Mourant,  Blood Groups and Diseases , Oxford Univ Press, London, 1978.] 
     Two patents were granted that match blood types with nutrient need patterns. U.S. Pat. No. 6,291,533 B1, Sep. 18, 2001, was granted to Fleischner, entitled “Dietary Supplements For Each Specific Blood type.” U.S. Pat. No. 6,503,529 B1, Jan. 7, 2003, was also granted to Fleischner, entitled “Blood type Methods and Dietary Supplements.” These relate blood types with nutrients, but do not address foods, diets, allergies, or hypersensitivities. 
     Five patents have been granted for human “Diet Systems”: U.S. Pat. No. 4,950,164 for “Diet Planning and Control System and Methods”; U.S. Pat. No. 6,635,015 for “Body Weight Management System”; U.S. Pat. No. 5,595,772 for “Composition and Methods For Losing Weight”; U.S. Pat. No. 4,976,622 A for “Diabetic Diet Plan Aid and Method”; and U.S. Pat. No. 4,606,555 A for “Diet Control Device and Method.” All systems are for weight control or diabetes. None of these is a diet-typing system. None involves blood types, food allergies or food hypersensitivities. 
     At least one patent has been issued for an animal diet-typing system: U.S. Pat. No. 6,537,213 B2 for “Animal Health Care, Well-Being and Nutrition.” The system employs a dedicated computer that types animals by species, monitors health, and recommends therapy based on nutrition. 
     FASEB Abstract, 1992, Laura Power &amp; Robert Jackson. The author reported a small pilot study, which correlated ABO blood types to food allergy tests (IgE and IgG antibodies). It did not examine T-cell hypersensitivities nor lectin responses. It had inadequate numbers of subjects in each blood-type category. Only food group results were reported not specific foods: This represents an experimental phase, and differs substantially from Power&#39;s current final invention in: allergy-test criteria, number of subjects, test results, and conceptual overview. 
     In conclusion, so far as I am aware, no other diet system by any other inventor provides a typing system based on blood types correlated to food allergies or food hypersensitivities. 
     BRIEF SUMMARY OF THE INVENTION 
     The invention is a diet-typing system for humans, including novel methods for diagnosis and treatment of food allergies and hypersensitivities. The diagnostic method correlates blood types to four kinds of food allergies/hypersensitivities (IgE antibodies, IgG antibodies, T-cells, and Lectins). The results are used to identify and predict food allergies and hypersensitivities for six biological types (blood types A1, A2, B, O, A1B, and: A2B), plus diet modifications for three subtypes (blood type Rh-negative, males and females). The treatment method uses the results to make food recommendations (to eat, limit, or avoid), based on the strength or classification of allergy scores, to mitigate the risk of food allergies and hypersensitivities in future persons. The diet-typing system presents the results on six diet cards, one for each blood type. The methods and resulting diets are unique, and differ substantially from prior inventions. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is an illustration of the “Food Allergy Pyramid”, showing a hierarchy of food allergens for all subjects. 
         FIG. 2  is an illustration of “The Diet Compass”, showing the geographic distribution of the ABO blood types and corresponding Biotype Diets. 
         FIG. 3  illustrates the 6 diet cards for the “Biotype Diets System”. 
         FIGS. 4   a  and  4   b  illustrate both sides of the “Biotype B Diet” (diet card). 
     
    
    
     OBJECTS &amp; ADVANTAGES 
     The object of the invention is to provide a detailed food-allergy-typing system or diet-typing system to identify and predict, and treat or mitigate the risk of food allergies in humans. The advantages are multiple:
     1. It can bypass expensive, dangerous, or time-consuming allergy testing.   2. It can be easily used by millions of people without a doctor&#39;s visit.   3. It is inexpensive and easy to do, requiring only a finger-prick test for blood types ABO, A1-A2, and Rh factor.   4. It provides unique diets for each blood type, which reflect new and unexpected results.   5. It provides diets for six types of people, rather than just four.   6. It provides diet modifications for three subtypes.   7. It is based on rigorous scientific research.   8. It is highly specific, because it employs more biological types for criteria: A1, A2, B, O, A1B, A2B, Rh-positive, Rh-negative, male and female.   9. It is highly accurate, because it is based on objective testing, using all four kinds of food allergies and hypersensitivities: IgE antibodies, IgG antibodies, T-cells, and lectins.   10. It is very precise, because clinical categories are based on standard deviations, and correspond well with standard laboratory ranges for food allergies and hypersensitivities.   11. It provides The Diet Compass to summarize and illustrate the diet types.   12. It provides a Food-Allergy Index to compare specific food allergens for all people.   13. It provides a Food-Allergy Pyramid to show a hierarchy of food allergens.   14. In summary it is a significant improvement on past diet-typing systems.   

     DETAILED DESCRIPTION OF THE INVENTION PREFERRED EMBODIMENTS 
     The following three embodiments of the invention describe in detail: (1) A diagnostic method for food allergies and hypersensitivities, or of identifying and predicting the potential or propensity for these. (2) A treatment method for food allergies and hypersensitivities, or to mitigate the risk of these. And (3) a diet-typing system that contains the details of six diets, plus modifications for sub-types, and which is recorded on cards or another medium. 
     1. Diagnostic Method for Food Allergies 
     The first embodiment of the invention, and most preferred, is a diagnostic method that identifies food allergies, or food hypersensitivities, or adverse immune responses to foods in human subjects, and uses this to formulate a “Food-Allergy-Typing System” or “Food Allergy Index”, for the purpose of predicting potential food allergens in future subjects, wherein-said method comprises:
     (a) Identifying human subjects with specific ABO or Rh blood types, and optionally gender, and selecting for at least two of these blood types;   (b) Generating immune response test scores on subjects to various foods, which are indicative of food allergies (IgE) or food hypersensitivities (IgG or T-Cell), and optionally to use these with known hypersensitivities to food lectins;   (c) Correlating the blood types (and optionally gender) from step (a) to the immune response test scores from step (b) using appropriate statistical methods to develop data;   (d) Interpreting said data to formulate a “Food-Allergy-Typing System”, which identifies allergenic foods for each blood type, and optionally gender, or a “Food-Allergy Index” which identifies and ranks allergenic foods for persons of all blood types.
 
Preferences For Diagnostic Method
   

     Preferably the diagnostic method is based on a descriptive study, of the cross-sectional survey or correlational type. This means that it analyzes the prevalence of a disease (several kinds of food allergies), and correlates them statistically to variables that are unaltered over time (blood types). (Hennekens &amp; Buring,  Epidemiology In Medicine , Little Brown, Boston, 1987.) 
     Blood Types 
     The blood types can be any that are known in the art. These include: ABO, Rh, MNS, Duffy, Kell, Kidd, Lewis, P, Diego, Indian, Lutheran, and others. (Daniels,  Blood Reviews  13, 14-35, 1999.) Preferably, the blood types are selected from the group consisting of A1, A2, B, O, A1B, A2B, Rh-positive, and Rh-negative. Preferably, the food-allergy-typing system contains food allergy information on subjects of at least two blood types, more preferably on at least five blood types, and still more preferably on at least seven blood types. The system can also contain food allergy information on males only on females only, or both males and females. Preferably each group should consist of at least 15 subjects, and more preferably 30 to 300 subjects, to ensure adequate numbers for statistical evaluation. (P D Issit &amp; C H Issit,  Applied Blood Group Serology , Biological Corp of America, West Clester, Pa., 1981). 
     Immune Responses 
     Subjects suffering from food allergies or hypersensitivities often exhibit elevated IgE and/or IgG levels. Preferably measuring the levels of these immunoglobulin (antibodies) would be used as an indicator of such allergies or hypersensitivities. This is usually done by the Fadal-Nalebuff Modified RAST or by ELISA. [Nalebuff, Fadal &amp; Ali. The Study of IgE in the diagnosis of allergic disorders in an otolaryngology practice, IN Otolaryngol Head Neck Surgery. May-June 1979;87 (3): 351-8.] Hypersensitivity of subjects to specific foods can also be assessed by T-cell blastogenesis assay, as in the method of the ELISA/ACT™ LRA [U.S. Pat. No. 6,632,622, the disclosure of which is incorporated herein by reference]. Hypersensitivities to known blood-type specific lectins can be obtained from the prior art. Other methods of assessing food allergies can be used as are known in the art. 
     Foods Tested 
     Preferably the number of foods tested should be at least 30, and more preferably 100 to 300 foods, to support proper statistical evaluation of data. These foods can include any foods or food additives that are eaten by humans. Most preferably these would include the following foods: butter, casein, cheese, cow milk, goat milk, yogurt, egg white egg yolk, beef, chicken, deer, duck, lamb, pork, rabbit, turkey, crab, lobster, shrimp, clam, oyster, scallop, anchovy, bass, catfish, cod, flounder-sole, haddock, perch, red snapper, salmon, sardine, shark, swordfish, trout, tuna, turbot, amaranth, barley, buckwheat, corn, millet, oats, rice, rye, triticale, wheat, alfalfa, almond, anise, Brazil, caraway, cashew, chestnut, coconut, filbert, hazelnut, macadamia, pecan pistachio, poppy pumpkin, sesame, sunflower, walnut, black-eyed peas, carob, chocolate, coffee, COLA, garbanzo beans, kidney beans, lentils, lima beans, navy beans, peanuts, peas, pinto beans, soy beans string beans, tofu, artichoke, asparagus, avocado, beet, broccoli, brussel sprouts, cabbage, carrot, cauliflower, celery, chive, cucumbers, endive, iceberg lettuce, leek, mushroom, olive, parsnip, radish, red leaf lettuce, rhubarb, romaine lettuce, rutabaga, spinach, squash, turnip, yam, bell pepper, cayenne pepper, eggplant, potato, tomato, cod-liver oil, cottonseed oil, grapeseed oil, hydrogenated oil, linseed oil, primrose oil, safflower oil, walnut oil, apple, apricot, banana, blackberry, blueberry, boysenberry, cantaloupe, cherry, cranberry, currant, date, fig, grape, grapefruit, kiwi, lemon, lime, mango, nectarine, orange, papaya, peach pear, pineapple, plum, raspberry, strawberry, tangerine, watermelon, beet sugar, cane sugar, corn syrup, honey, maple syrup, molasses, allspice, basil-sage, bay leaf, chili, cinnamon, clove, curry, dill, garlic, ginger, horseradish, kelp, mace, mustard, nutmeg, onion, oregano, paprika, parsley, pepper, peppermint, pimiento, rosehip, rosemary, spearmint, tea, thyme, and vanilla. These would also include the following food additives: aspartame, baking powder, BAKING SODA, BHT-BHA, food coloring, gin, hops, malt, MSG, nitrates, saccharin, sodium benzoate, sulfites, tapioca, and yeast These would also include other foods containing lectins: Beans (African yam, castor, field, hyacinth, mung, tora, winged), brown trout, CORNFLAKES, escargot, garfish, horse gram, moluccella seeds, Product 19, Total cereal, soy sprouts, western painted turtle, common vetch, white croaker fish, coronilla herb, Evonymus Europaeus (butter dye), halfmoon fish, Indian licorice, bitter pear melon, opaleye fish, pomegranate, snake, salmon &amp; trout caviar, asparagus pea, Australian catfish, eels, gorse, halibut, and lotus. 
     Statistical Analysis 
     Statistical methods to be used in accordance with the invention include: the statistical correlation of blood types and gender to test scores for specific food allergens or food. hypersensitivities, which are determined by means of the antibody titers (IgE and IgG), and percentage of reactive subjects (T-Cell tests). Preferably, the presence or absence of said correlation is determined using ANOVA, MANOVA, or non-parametric methods to determine p values, which is known to persons skilled in the art of statistical analysis. The p value is set at &lt;0.05, and optionally at &lt;0.07. In the case of lectins, a positive haemagglutination reaction is required. [Sokal &amp; Rohlf,  Introduction to Biostatistics , Freeman, N.Y., 1987.] 
     Interpreting Data 
     The preferred method for interpreting the data includes:
     (a) Identifying patterns in food allergies relative to blood types or gender is determined by the strength of the reactions (mean test scores) and by statistical significance (p values).   (b) Establishing classes for the degree of human clinical immune reactivity to foods is problematic in three ways: (1) assigning classes to frequency distributions (ranges) of continuous variables is arbitrary, (2) groups have less extreme ranges than individuals, and (3) the frequency distribution represents a range of healthy to unhealthy food reactions, rather than bivariate normal distribution. Therefore, the preferred method of classification is to apply non-bivariate divisions to the distribution of test scores in each study. Hence the lower ⅓ of food scores may be designated as non-reactive (0-33%), the middle ⅓ designated as equivocal (34% -67%), and the upper ⅓ designated as reactive (67% -100%). And/or classifications may occur at the median (50%); and at (84%). The classifications below are comparable to conventional lab values of food allergy tests at the lower ranges, which begin at similar values for modified RAST (500 IgE and 1500 IgG). Said non-bivariate divisions may be used to establish descriptive classifications and/or numeric classifications (as shown in Table 1), with three to six categories. [Sokal &amp; Rohlf,  Introduction to Biostatistics , Freeman, N.Y., 1987.] [Metcalfe &amp; Sampson,  Journal of allergy  &amp;  Clinical Immunology , Supplement, Vol, 86, No.3, Part 2, September 1990, Workshop on Experimental Methodology for Clinical Studies of Adverse Reactions to Foods and Food Additives.]   (c) Said classification (b) can be applied to the range of raw scores for both IgE and IgG, or optionally to percentages of those scores.   (d) Given that the T-cell test is qualitative, the responses are calculated based on the number of subjects reactive to a given food. The resulting percentages are ranked according to said non-bivariate divisions as in (b) above.   (e) Estimating the degree of human clinical immune reactivity to lectins is determined by assigning a percentage or Class value to lectin-containing foods. ABO-specific lectins are known to cause tissue damage, but are not as “severe” as IgE reactions. Therefore they should be assigned to the “strong” category (Class 3) at 75%. Similarly, panhemagglutinins are lectins that react with all blood types, and can cause tissue damage, but do not cause strong reactive symptoms in all people. These should be assigned to the non-reactive category (Class 0), but not to 0%, with a preferred value of 25%.   (f) Optionally the raw test scores (of IgE, IgG, T-cells, Lectins) may be converted to percentages, and the percentages of these four kinds of hypersensitivities may be summed to provide a total score for any food. A classification system (based on non-bivariate divisions) could be applied based on the range of total scores. Optionally an algorithm could be applied to all the test scores for the same purpose.   

                                                                 TABLE 1                   Interpreting Scores for Food Allergy and Hypersensitivity Tests                    IgE   IgG   T-Cell           CLINICAL CLASS:   Mod RAST   Mod RAST   ELISA/ACT       Class   Degree of Immune   Antibody   Antibody   % Reactive       No.   Reactivity   Titers   Titers   Subjects                    5   Extreme Reaction.   1500   4800   100%+           Avoid Food       4   Severe Reaction.   1250   4000   84% = 99%           Avoid Food       3   Strong Reaction.   1000   3200   67%-83%           Avoid food       2   Moderate,   750   2400   50%-66%           Equivocal.           Limit to 1X/week       1   Mild, Equivocal.   500   1600   34%-49%           Limit to 2X/week       0   Non-Reactive.   0   0    0%-33%           Edible foods                    
The Food Allergy Index
 
     The preferred method of formulating a “Food-Allergy Index” reports a hierarchy of allergenic foods for all subjects studied, and uses this to predict potential allergic reactions for subsequent subjects of all types (or optionally to use a similar method for persons of a given blood type), and comprises the following steps:
     (a) Determining the scores for each food tested by each method used ((IgE, IgG, T-Cell, Lectins), then converting these scores to percentages of the score range;   (b) Combining the scores for all four immune responses measured for each food tested to obtain total scores, and assigning a “Class” to each food based on standard deviations;   (c) Arranging said total scores in a hierarchy from most allergic to least allergic, or alternately arranging these alphabetically, or arranging these by food group.
 
The Food Allergy Pyramid
   

     The preferred method of formulating a “Food-Allergy Pyramid”, which portrays a pictorial hierarchy of allergenic foods, comprises the following steps:
     (a) Combining the Food-Allergy Index scores for specific foods into scores for food groups (such as dairy, eggs, meats, seafood, grains, nuts, beans, vegetables, nightshades, fruits, oils, sugars, herbs, additives, or other groups);   (b) Arranging said food groups and scores on a pyramid drawing, which is divided into predictive categories of mild, moderate, strong, severe (or other categories), in a hierarchy of most allergic down to least allergic;   (c) Recording said pyramid on a recording medium, of writing in any form, or electronic, or magnetic, or optical medium in any form, as shown in  FIG. 1 .
 
The Food-Allergy-Typing System
   

     The preferred method of formulating a “Food-Allergy-Typing System” identifies food allergies for different types of subjects, then uses these to predict potential food allergens for other people of the same types, and comprises the following steps or components:
     (a) Categorizing the allergenic foods to produce six food-allergy lists, each containing one set of foods for each blood type (A1, A2, B, O, A1B, A2B), or optionally five lists (with only one for type AB).   (b) In one embodiment each food allergy list contains a minimum of four foods classified as strong, severe, or extreme; in a second embodiment each food-allergy list contains a minimum of six foods classified as strong, severe, or extreme.   (c) Each food-allergy list contains certain allergenic foods or food combinations classified as extreme and/or severe that are not so classified for other blood types;   (d) Modifying said food-allergy lists with allergens relative to sub-types (blood type Rh-negative and gender).   (e) Assigning classifications to the varying degrees of allergenic reactivity of foods, named as: Class 0 (negative), Class 1 (mild), Class 2 (moderate), Class 3 (strong, or lectins), Class 4 (severe), and Class 5 (extreme), and applying these to specific ranges of raw test scores, or optionally applying these to percentages of the raw test scores.
 
Blood Type A1
   

     The food allergens that have been identified for blood type A1 subjects are predictive for other type A1 persons, and preferably these comprise the following components:
     (a) CLASSES 4, Severe allergens: Egg white;   (b) CLASS 3, Strong allergens: Egg yolk, cow milk, corn syrup, cheese, corn;   (c) CLASS 3, Lectins: Beans (African yam, field, lima, soy, string, tora, winged), blackberries, brown trout, giant butter clam, cornflakes, escargot, garfish, horse gram, moluccella seeds, snow white mushroom, hog peanut, Product 19, soybean sprouts, Total cereal, western painted turtle, common vetch, white croaker fish;   (d) CLASS 2, Moderate Allergens: Chocolate, eggplant, coffee, peanut, butter, casein, orange, tomato, yeast, cottonseed oil, MSG, beet sugar, potato, soy, cayenne, tea, bell pepper, food coloring;   (e) CLASS 1, Mild Allergens: Almond, cashew, rye, pineapple, wheat; banana, rice, beef, cane sugar, shrimp, baking powder, chicken, maple syrup, cantaloupe, lobster;   (e) CLASS 0, Non-Allergic: any other foods not listed as Class 1-4.
 
Blood Type A2
   

     The food allergens that have been identified for blood type A2 subjects are predictive for other type A2 persons, and preferably these comprise the following components:
     (a) CLASS 4, Severe Allergens: Egg white, milk;   (b) CLASS 3, Strong Allergens: Egg yolk, wheat, cheese, corn syrup, tomato, butter, casein, chocolate, corn, eggplant, yeast;   (c) CLASS 3, Lectins: Beans (African yam, field, lima, soy, string, tora, winged), blackberries, brown trout, cornflakes, escargot, garfish, moluccella seeds, 2 mushrooms (snow white, French amanita muscaria), hog peanut, Product 19, soybean sprouts, Total cereal, western painted turtle, common vetch, white croaker fish;   (d) CLASS 2, Moderate Allergens: Rye, soy, peanut, beet sugar, cane sugar, orange, cayenne, coffee, cottonseed oil, bell pepper, potato;   (e) CLASS 1, Mild Allergens: Hydrogenated oil, currant, grapefruit, tea,  Candida Albicans,  food coloring, MSG;   (f) CLASS 0, Non-Allergic: any other foods not listed as Class 1-4.
 
Blood Type B
   

     The food allergens that have been identified for blood type B subjects are predictive for other type B persons, and preferably these comprise the following components:
     (a) CLASS 4, Severe Allergens: Peanut, soy, beet sugar, corn syrup, cane sugar;   (b) CLASS 3, Strong Allergens: Egg white, egg yolk, casein, chocolate, cheese, milk, yeast, butter, chicken, corn, MSG;   (c) CLASS 3, Lectins: Alfalfa, castor beans, cocoa, field beans, mung bean sprouts, soy beans, black eyed peas, coronilla herb, Japanese crab, wild cucumber, Evonymus Europaeus, halfmoon fish, Indian licorice, bitter pear melon, 2 French mushrooms ( hygrophorus hypothejus, marasmius oreades ), opaleye fish, peanut, pomegranate, salmon, sesame seed, snake, salmon &amp; trout caviar, tuna, western painted turtle, yeast;   (d) CLASS 2, Moderate Allergens: Rye, wheat, eggplant, orange, beef, coffee, cottonseed oil, cranberry, tomato, cantaloupe, tea;   (e) CLASS 1, Mild Allergens: Almond, cashew, tuna, potato, strawberry, rice, pork, pineapple, oats, apple, shrimp, baking powder, banana, bell pepper;   (f) CLASS 0, Non-Allergic: any other foods not listed as Class 1-5.
 
Blood Type O
   

     The food allergens that have been identified for blood type O subjects are predictive for other type O persons, and preferably these comprise, the following components:
     (a) CLASS 4, Severe Allergens: Milk, cheese, casein;   (b) CLASS 3, Strong Allergens: Egg white, egg yolk, corn syrup, beet sugar, butter, tomato;   (c) CLASS 3, Lectins: asparagus pea, Australian catfish, African yam bean, blackberries, cocoa, eels, Evonymous Europaeus (yellow butter dye), French mushrooms ( amanita muscaria ), gorse, halfmoon fish, halibut, lotus, opaleye fish, sunflower seeds;   (d) CLASS 2, Moderate Allergens: rye, wheat, banana, pineapple, chocolate, MSG, yeast, coffee, cane sugar, cottonseed oil, corn, eggplant, tea, cranberry, peanut;   (e) CLASS 1, Mild Allergens: Salmon, soy, flounder, rice, orange, oat, almond, bell pepper, potato, clam, grape, shrimp, strawberry, food coloring, cayenne, maple syrup, chicken, sodium benzoate, cantaloupe,  Candida Albicans;      (f) CLASS 0, Non-Allergic: -any other foods not listed as Class 1-4.
 
Blood Type A1B
   

     The food allergens that have been identified for blood type A1B subjects are predictive for other type A1B persons, and preferably these comprise the following components:
     (a) CLASS 4, Severe Allergens: Cashew;   (b) CLASS 3, Strong Allergens: Egg white, cheese, milk, butter, casein;   (c) CLASS 3, Lectins: Hyacinth beans, and all lectins for blood types A1 and B;   (d) CLASS 2, Moderate Allergens: Egg yolk, soy, chocolate, beet sugar, tea, yeast;   (e) CLASS 1, Mild Allergens: Clam, flounder, wheat, rye, peanut, baking powder, food coloring, MSG, peanut, shrimp, anchovy, bell pepperi chicken, chocolate, coffee, corn, cottonseed oil, crab, cranberry, eggplant, honey, potato, tomato;   (f) CLASS 0, Non-Allergic: any other foods not listed for avoidance or limitation;
 
Blood Type A2B
   

     The food allergens that have been identified for blood type A2B subjects are predictive for other type A2B persons, and preferably these comprise the following components:
     (a) CLASSES 3, Strong Allergens: Egg white, milk, chocolate, egg yolk, soy, cheese, butter, casein;   (b) CLASS 3, Lectins: Hyacinth beans, and all lectins for blood types A2 and B;   (c) CLASS 2, Moderate Allergens: Wheat, rye, orange, flounder, rice, beet sugar, corn syrup, tea, yeast;   (d) CLASS 1, Mild Allergens: Cashews, corn, strawberry, peanut, shrimp, almond, oats, pineapple, clam, potato, pork, tuna, baking powder, food coloring, MSG, anchovy, bell pepper, chicken, coffee, cottonseed oil, crab, cranberry, eggplant, honey, potato, tomato;   (e) CLASS 0, Non-Allergic: any other foods not listed for avoidance or limitation.
 
Sub-Types
   

     Preferably, the food allergens identified and predicted for specific blood types is further modified by sub-types of gender and Rh blood type as follows:
     (a) Rh-negative, CLASS 5, Extreme Allergens: Peanut;   (b) Rh-negative, CLASS 4, Severe Allergens: Soy, egg white,   (c) Rh-negative, CLASS 3, Strong Allergens: Rye, milk, egg yolk, wheat, casein, cheese, milk, beet sugar, corn sugar, chocolate;   (d) Rh-negative, CLASS 2, Moderate Allergens: Cashew, almond, butter, MSG, Cottonseed oil, yeast, cane sugar, coffee, corn, orange;   (e) Males, CLASS 3, Strong Allergen: Soy;   (f) Males, CLASSES 2, Moderate Allergen: Wheat;   (e) Female Type A1&#39;s, CLASS 1: Only mild allergies to milk and cheese;   (g) Female Type B&#39;s, CLASS 1: Only mild allergies to milk, cheese and eggs.   (h) Female Type A1B&#39;s CLASS 1: Only mild allergies to milk and cheese.
 
Predicting Food Allergies
   

     Preferably, the method of predicting potential food allergies or hypersensitivities involves testing a person&#39;s blood type, and employing the food-allergy index, or more preferably the food-allergy-typing system relative to blood type, to predict which foods have a high potential to be allergenic for a specific individual, and how reactive these foods might be. 
     2. Method of Treating Food Allergies 
     The second most preferred embodiment is the method of treating or mitigating the risk of food allergies or hypersensitivities, or adverse immune responses in a human subject, by employing a food-allergy-typing system or diet-typing system, which method comprises:
     (a) Determining a person&#39;s ABO, A1-A2, and/or Rh blood types;   (b) Assigning a diet to said person that is specific for their blood type (and optionally gender), from a food-allergy-typing system or diet-typing system, which diet has been previously formulated to correlate blood types,(and optionally gender) with food allergies and hypersensitivities, preferably determined by. IgE, or IgG, or T-Cell, and optionally lectins;   (c) Applying treatment categories to said diet: to eat, limit or avoid foods, based on the allergy class of each food in said diet.   

     For example: A female with blood type O can not be given the same diet as a person of blood type A1, because the A1-female diet contains foods that are highly allergic for a type O person, such as milk, cheese, and wheat. A second example: Persons with type Rh-negative blood have an extreme allergy to peanuts, and cannot be given the diet of type A1B which allows peanut. 
     Preferences for Treatment Method 
     The preferences for the Method of Treating Food Allergies shall be the same as Embodiment 1 as to: study design, blood types, foods tested, allergy methodology, statistical analysis, interpreting data, the six diets for blood types (A1, A2, B, O, A1B, A2B), and modifications of diets for sub-types. 
     Treatment Categories 
     The preferences for applying treatment categories to said food-allergy-typing system or diet-typing system (to mitigate the risk of food allergies or hypersensitivities) are based on the following allergy classification of foods (Table 1): Class 0 Foods (negative) are safe to eat; class 1 foods (mild) should be limited to two servings per week; class 2 foods (moderate) should be limited to one serving per week; class 3 foods (strong) and class 4 foods (severe) and class 5 foods (extreme) should all be avoided. ABO specific lectins are designated as Class 3 (strong), and should be avoided. Reactive foods should be limited or avoided for a minimum of three months, more preferably for one year, most preferably for a lifetime. 
     Serving Sizes 
     “One serving per week” means a serving size established by the Code of Federal Regulations, Title 21, Chapter 1, Part 101.12, the disclosure of which is incorporated herein by reference. 
     Diseases Treated 
     Food allergies and hypersensitivities can cause many diseases. Those diseases most preferred to treat are manifest as disorders selected from the group consisting of: asthma, rhinitis, sinusitis, urticaria (hives), eczema, pruritis, otitis media, laryngeal edema, migraines, rheumatoid arthritis, celiac disease, irritable bowel syndrome, inflammatory bowel disease, nausea, vomiting, diarrhea, abdominal pain, colic, hypotension, and anaphylactic shock, [D D Metcalfe, H A Sampson, R A Simon,  Food Allergies , by Blackwell Science, Cambridge, Mass., 1997.] 
     3. A Diet-Typing System 
     The System 
     The third most preferred embodiment of the invention is the diet-typing system, optionally titled “Biotype Diets System”, as seen in  FIGS. 3 ,  4   a  and  4   b , which comprises:
     (a) 6 cards, ranging in size from 6 to 8.5 inches wide by 9 to 11 inches long, printed on two sides, preferably laminated, as shown as in  FIG. 3 , and shown in detail for Biotype B in  FIGS. 4   a  and  4   b;      (b) Each card contains the diet for one blood type, and shall be titled as: Biotype A1: The Euro Diet, Biotype A2: The Arctic Diet, Biotype B: The Asian Diet, Biotype O: The Tropical Diet, Biotype A1B: Mid-East Diet-1, Biotype A2B: Mid-East Diet-2, and alternately A1B and A2B may be combined onto one card titled Biotype AB: The Mid-East Diet,   (c) Each biotype diet also states the modifications for sub-type, based on blood type Rh-negative and gender;   (d) Said Biotype Diets shall have been determined by correlating blood types (and optionally gender) to foods tested for allergic reactivity by allergy testing, preferably by blood tests for IgE, IgG, T-cell, and optionally lectins;   (e) Each side of each card contains 5 columns, one column for each food group(s) (dairy &amp; eggs, meats, seafood, grains, sugars &amp; oils, nuts, beans, vegetables, fruits, herbs &amp; spices);   (f) Each column contains one section to list allergenic foods and one section to list safe foods, or alternately allergenic foods may be printed on one side of the card and safe foods on the other side of the card;   (g) Said allergenic foods are ranked according to class: Class 1 (mild, limit to twice/week), Class 2 (moderate, limit to once/week), Class 3 (strong, avoid), Class 4 (severe, avoid), Class 5 (extreme, avoid), and ABO specific lectins are designated as Class L (3, strong), and should be avoided.
 
Preferences for Diet-Typing System
   

     The preferences for the Diet-Typing System embodiment shall be the same as Embodiment 1 as to: study design, blood type, foods tested, allergy methodology, statistical analysis, interpreting data, the six diets for blood types (A1, A2, B, O, A1B, A2B), and modifications of diets for sub-types. Preferences shall be the same as Embodiment 2 for allergy treatment classifications and serving sizes. 
     The Diet Compass 
     The preferred method of representing the diet-typing system is “The Diet Compass”, as shown in  FIG. 2 . In this diagram the 5 Biotype Diets (for blood types A1, A2, B, O, AB) are superimposed upon a globe and cross, and positioned according to each blood type&#39;s highest frequency, and titled according to the respective geographic locations (A1: Euro Diet, A2: Arctic Diet, B: Asian Diet, O: Tropical Diet, and AB: Mid-East Diet). 
     DETAILED DESCRIPTION OF THE INVENTION 
     EXAMPLES 
     Example 1 
     Experimental Methods 
     The study design was a descriptive study, of the cross-sectional survey and correlational types. This means that it analyzed the prevalence of a disease (several kinds of food allergies), and correlated them statistically to variables that are unaltered over time (blood types). 
     The results were arrived at by novel methods. From 1985 to 2000 four studies were conducted for four kinds of food allergies and hypersensitivities, representing the four Gell-Coombs Immune Responses [J. Breneman.  Basics of Food Allergy . Thomas, Springfield, Ill., 1984.] Records were obtained from The Nutrition Clinic in Bethesda, Md. and from The Allergy &amp; Nutrition Clinic in Falls Church, Va. Otherwise healthy patients were self-referred for nutrition or food allergy counseling. Of these the first 500 were selected who had not been avoiding suspected food allergens. 
     Six blood types were selected as independent variables: A1, A2, B, O, A1B, A2B. Four subtypes were also selected as independent variables: blood types Rh-positive, Rh-negative, males and females. Each subject was tested for blood type. Each subject was measured for: height, weight, pulse, and blood pressure. Body Mass Index was calculated. Each subject filled out a questionnaire that included: gender, age, and ethnic background. Each signed a consent form for the study. Each was tested for food allergies by one of the following methods. 
     Type 1 food allergies are immediate and mediated by IgE antibodies. They can cause asthma, rhinitis, hives, eczema, and anaphylactic shock. They were determined by a Modified RAST (Radio Allergosorbent Test) for IgE antibodies to 34 specific foods on 175 subjects. The procedure was performed by Commonwealth Medical Laboratory of Virginia, and was as follows: Ten ml of blood was drawn from the patient. Thirty-four food allergens in saline were covalently bound to a cellulose-disc. The patient&#39;s serum antibody was added, which bound to the allergen. It was then washed. A radio-labeled anti-IgE antibody was added. It was then washed and counted by a gamma counter. The modified RAST method was used; this method employs a standardized radioisotope count as a measure of the amount of antibody binding to a specific allergen. This test has CLIA approval (federal certification). 
     Type 2 food hypersensitivities (lectin reactions) are delayed and mediated by IgG antibodies. They can cause haemagglutination (clumping) of red blood cells and any other cells marked with ABO antigens, including intestinal cells. This can result in anemia, digestive diseases, systemic immune responses, and reportedly various autoimmune disorders. Lectin-containing foods were determined by prior art (scattered scientific references). There are currently sixty-eight ABO blood-type specific lectins in foods that have been identified. 
     Type 3 food hypersensitivities. (immune complexes) are delayed and mediated by IgG antibodies. They can cause deposition of immune complexes in body tissues, resulting in inflammation, and leading to inflammatory diseases. They were determined by the same laboratory and by the same methods as in Type 1 food allergies, but these measured IgG responses to 34 specific foods on 175 subjects. 
     Type 4 food hypersensitivities are delayed and mediated by T-Cell response. They can cause tissue inflammation and lead to inflammatory diseases. They were determined by the ELISA/ACT™ LRA (Lymphocyte Response Assay, U.S. Pat. No. 6,632,622, the disclosure of which is incorporated herein by reference), for T-Cell response to 200 foods on 150 subjects. The procedure was performed by ELISA/ACT™ BIOTECHNOLOGIES in Virginia. It is an Enzyme Linked Immunosorbent Assay/Activated Cell Test. It is a single-step solid-phase immunoassay, which combines a Lymphocyte Mitogenic Culture with a modified ELISA, to measure food-antigen-induced lymphocyte blastogenesis (primarily of T-cells). The procedure is as follows: One ounce of blood is drawn from the patient into a 30-cc syringe containing 3 cc of anticoagulant and lymphocyte culture medium. The blood is centrifuged, and the plasma incubated for 3 hours at 35 degrees C in a plastic microfiter plate containing 200+ food allergens. Where food allergens bind to sensitized lymphocytes, blastogenesis occurs, activating cell surface molecules. A chromogen is added, which produces a color when it reacts with enzymes on food-sensitized cell molecules. The response to each food is measured by visual or optical assessment, and ranked qualitatively. This test now has CLIA approval. 
     Example 2a 
     Statistical Analysis 
     Statistical analysis for health and demographic data was compiled in the following manner: Blood types, gender and ethnic background distributions were compared to U.S.A. distributions by chi-square analysis. Age, pulse, blood pressure, and body mass index were compared to U.S.A. population means by student&#39;s t-test. Distribution of factors between blood types were analyzed by contingency table analysis. (Data was analyzed by Stateview on Macintosh.) Results showed some statistically-significant deviations from the national norms: more rare blood types (i.e. A2, AB, B, Rh−), more females than males, an older population, normal pulse, lower blood pressure, and higher body mass index. 
     
       
         
               
             
               
               
               
               
               
               
             
               
               
               
               
               
               
             
           
               
                 TABLE 2 
               
             
             
               
                   
               
               
                 DEMOGRAPHIC DATA FOR 3 STUDIES 
               
             
          
           
               
                   
                 IgE 
                 IgG 
                 T-CELL 
                   
                   
               
               
                 FACTORS 
                 STUDY 
                 STUDY 
                 STUDY 
                 TOTAL 
                 U.S.A. 
               
               
                   
               
             
          
           
               
                 All Subjects 
                 175 
                 175 
                 150 
                 500 
                   
               
               
                 Blood Type A1 
                 40 
                 40 
                 44 
                 124 
                 33.6% 
               
               
                 Blood Type A2 
                 30 
                 30 
                 17 
                 77 
                  8.4% 
               
               
                 Blood Type B 
                 30 
                 30 
                 20 
                 80 
                   10% 
               
               
                 Blood Type O 
                 60 
                 60 
                 56 
                 176 
                   44% 
               
               
                 Blood Type AB 
                 15 
                 15 
                 13 
                 43 
                   4% 
               
               
                 Blood Type Rh+ 
                 144 
                 144 
                 113 
                 401 
                   85% 
               
               
                 Blood Type Rh− 
                 31 
                 31 
                 37 
                 99 
                   15% 
               
               
                 Females 
                 124 
                 124 
                 95 
                 343 
                   51% 
               
               
                 Males 
                 51 
                 51 
                 55 
                 157 
                   49% 
               
               
                 Mean Age 
                 44 
                 44 
                 41 
                 43 
                 32       
               
               
                 Mean Pulse 
                 70 
                 70 
                 69 
                 70 
                 70       
               
               
                 Mean Blood 
                 114/76 
                 114/76 
                 111/73 
                 113/75 
                 120/80 
               
               
                 Pressure 
               
               
                 Mean BMI-Female 
                 24.2 
                 24.2 
                 23.2 
                 23.9 
                 21.5-22.4 
               
               
                 Mean BMI-Male 
                 25.9 
                 25.9 
                 24.7 
                 25.5 
                  22-22.7 
               
               
                   
               
             
          
         
       
     
     Statistical analysis for Type 1 food allergies (IgE) was compiled in the following manner: Reactivity was determined by mean antibody scores for each of 34 foods, and analyzed as continuous data. Subjects were grouped by blood type (A1, A2, B, O, AB, Rh+ and Rh−), and by gender. Bartlett&#39;s test, plus graphs of the means verses standard deviation, indicated a lack of homogeneity. Data was log (X+1) transformed, and homogeneity confirmed by Bartlett&#39;s test. (Barlett&#39;s test was performed by SAS, Statistical Analysis System, on IBM mainframe). The P values were determined on the transformed data by ANOVA (analysis of variance, performed by Statview for Macintosh). Significance was set at 0.05. P values of &lt;0.1 were reported to allow for the small sample of blood type AB. Results were reported for 5950 food test scores; these showed the highest IgE allergies for blood types B and Rh-negative. 
     Statistical analysis for Type 3 food hypersensitivities (IgG) was compiled in the following manner: (An adjustment was used to equalize the varying blanks used by the lab.) Reactivity was determined by mean antibody scores for each of 34 foods, and analyzed as continuous data. Subjects were grouped by blood type (A1, A2, B, O, AB, Rh+ and Rh−), and by gender. Bartlett&#39;s test, plus graphs of the means verses standard deviation, indicated a lack of homogeneity, both before and after most log (X+1) transformations. (Barlett&#39;s test was performed by SAS, Statistical Analysis System, on IBM mainframe.) Based on results, the p value was then determined by nonparametric methods: Kruskal-Wallis (3+ factors) and Mann-Whitney U (2 factors). (These were performed by Statview for Macintosh.) Significance was set at 0.05. P values of &lt;0.1 were reported to allow for the small sample of blood type AB. Results were reported for 5950 food test scores; these showed the highest IgG hypersensitivites for blood types O and A2. 
     Statistical analysis for Type 4 food hypersensitivities (T-Cell) was compiled in the following manner: Strong and immediate reactions were weighted the same, and analyzed as binary data. (Data was analyzed by SAS, Statistical Analysis System, on IBM). Reactivity was determined by percentage of subjects reactive to each of 200 foods. Subjects were grouped by blood type (A1, A2, B, O, AB, Rh+ and Rh−), and by gender. Variations in food response were analyzed by Chi-square (likelihood ratio), and Fisher&#39;s Exact Test (2-tail). Variations in food-group reactions were analyzed by Multivariate ANOVA. Signficance for alpha was set at &lt;0.05. P values of &lt;0.1 were reported to allow for the small sample of blood types A2, B, AB (less than 30 foods). Foods were also reported as reactive if they reacted with more than 34% of a specific blood type. Results were reported for 30,000food test scores; these showed the highest T-cell hypersensitivities for blood type B. This made 41,900 food test scores analyzed in total. 
     Example 2b 
     Interpretation of the Data 
     Identifying patterns in food allergies relative to blood types or gender was determined by the strength of the reactions (mean test scores) and by statistical significance (p values). 
     Establishing classes for the degree of human clinical immune reactivity to foods is problematic in three ways: (1) assigning classes to frequency distributions (ranges) of continuous variables is arbitrary, (2) groups have less extreme ranges than individuals, and (3) the frequency distribution represents a range of healthy to unhealthy food reactions, rather than bivariate normal distribution. Therefore, the preferred method of classification was to apply non-bivariate divisions to the distribution of test scores in each study. Hence the lower ⅓ of food scores was designated as non-reactive (0-33%). The middle ⅓ was designated as equivocal (34% -67%). And the upper ⅓ was designated as reactive (67% -100%). Additional classifications were used at the median (50%), and at (84%). These classifications are comparable to conventional lab values of food allergy tests at the lower ranges, which begin at similar values for modified RAST (500 IgE and 1500 IgG). These non-bivariate divisions were used to establish descriptive classifications and numeric classifications (as shown in Table 1), with six categories. This classification was applied to the range of raw scores for both IgE and IgG. Given that the T-cell test is qualitative, the responses were calculated based on the number of subjects reactive to a given food. The resulting percentages were ranked according to non-bivariate divisions. (Sokal &amp; Rohlf, Introduction to Biostatistics, Freeman, N.Y., 1987.) 
     Estimating the degree of human clinical immune reactivity to lectins was determined by assigning a percentage and Class value to lectin-containing foods. ABO-specific lectins are known to cause tissue damage, but are not as “severe” as IgE reactions. Therefore they were assigned to the “strong” category (Class 3) at 75%. Similarly, panhemagglutinins are lectins that react with all blood types, and can cause tissue damage, but do not cause strong reactive symptoms in all people. These were assigned to the non-reactive category (Class 0) at 25%. 
     For the Food Allergy Index and Food Allergy Pyramid the raw test scores (of IgE, IgG, T-cells, and lectins) were converted to percentages, and the percentages of all four kinds of hypersensitivities were summed to provide a total score for each food. A classification system (based on non-bivariate divisions) was applied to the range of total scores. In the Food Allergy Pyramid the foods were grouped into fifteen food groups. 
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 3 
               
             
             
               
                   
               
               
                 BLOOD TYPE A1: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order, Lectins Alphabetic 
               
             
          
           
               
                 TYPE 1 
                 TYPE 2 
                 TYPE 3 
                 TYPE 4 
               
               
                 IgE Allergies 
                 Lectins 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
               
               
                 Extreme-5 
                 Strong-3 
                 Extreme-5 
                 Strong-3 
               
               
                 1500 
                 Beans: African Yam 
                 4800 
                 Corn syrup 77% 
               
               
                 Severe-4 
                 Beans: field 
                 Severe-4 
                 Cheese 68% 
               
               
                 1250 
                 Beans: lima 
                 Eggwhite 4059 
                 Corn 68% 
               
               
                 Strong-3 
                 Beans: soya 
                 Strong-3 
                 Milk-Cow 68% 
               
               
                 1000 
                 Beans: string 
                 Eggyolk 3502 
                 Moderate-2 
               
               
                 Moderate-2 
                 Beans: tora 
                 Milk 3450* 
                 Chocolate 66% 
               
               
                 750 
                 Beans: winged 
                 Moderate-2 
                 Eggplant 66% 
               
               
                 Mild-1 
                 Blackberries 
                 Cheese 2850 
                 Coffee 64% 
               
               
                 Soy 596 
                 Brown trout 
                 Mild-1 
                 Peanut 64% 
               
               
                 Almond 529 
                 Clam: giant butter 
                 Rye 2273 
                 Butter 61% 
               
               
                 Orange 525 
                 Cornflakes 
                 Pineapple 2151 
                 Casein 61% 
               
               
                 Potato 520 
                 Escargot 
                 Wheat 2149 
                 Orange 61% 
               
               
                 Peanut 512 
                 Garfish 
                 Orange 1941 
                 Tomato 61% 
               
               
                 Cashew 506 
                 Horsegram 
                 Banana 1859* 
                 Yeast 61% 
               
               
                 Bell Pepper 505 
                 Moluccella Seed 
                 Cashew 1857 
                 Cottonseed Oil 57% 
               
               
                   
                 Mushrooms: 
                 Bell Pepper 1760 
                 MSG 57% 
               
               
                   
                 Common snow white 
                 Almond 1725 
                 Beet sugar 55% 
               
               
                   
                 ( hygrophorus hypothejus ) 
                 Chocolate 1677* 
                 Potato 55% 
               
               
                   
                 Peanut (hog) 
                 Rice 1622 
                 Soy 53% 
               
               
                   
                 Product 19 
                   
                 Cayenne 52% 
               
               
                   
                 Soybean sprouts 
                   
                 Tea 52% 
               
               
                   
                 Total cereal 
                   
                 Bell pepper 50% 
               
               
                   
                 Turtle: western painted 
                   
                 Food coloring 50% 
               
               
                   
                 Vetch: common 
                   
                 Mild-1 
               
               
                   
                 White croaker fish 
                   
                 Beef 48% 
               
               
                   
                   
                   
                 Cane Sugar 48% 
               
               
                   
                   
                   
                 Wheat 48% 
               
               
                   
                   
                   
                 Shrimp 45% 
               
               
                   
                   
                   
                 Baking Powder 43% 
               
               
                   
                   
                   
                 Chicken 43% 
               
               
                   
                   
                   
                 Maple 39% 
               
               
                   
                   
                   
                 Cantaloupe 36% 
               
               
                   
                   
                   
                 Banana 34% 
               
               
                   
                   
                   
                 Lobster 34% 
               
               
                   
               
               
                 *Significant, p &lt; .06 
               
             
          
         
       
     
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 4 
               
             
             
               
                   
               
               
                 BLOOD TYPE A2: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order, Lectins Alphabetic 
               
             
          
           
               
                 TYPE 1 
                 TYPE 2 
                 TYPE 3 
                 TYPE 4 
               
               
                 IgE Allergies 
                 Lectins 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
               
               
                 Extreme-5 
                 Strong-3 
                 Extreme-5 
                 Strong-3 
               
               
                 1500 
                 Beans: African Yam 
                 4800 
                 Cheese 82% 
               
               
                 Severe-4 
                 Beans: field 
                 Severe-4 
                 Corn syrup 82% 
               
               
                 1250 
                 Beans: lima 
                 Egg White 4613 
                 Milk-Cow 82% 
               
               
                 Strong-3 
                 Beans: soya 
                 Milk 4413 
                 Tomato 82% 
               
               
                 1000 
                 Beans: string 
                 Strong-3 
                 Butter 76% 
               
               
                 Moderate-2 
                 Beans: tora 
                 Egg Yolk 3941 
                 Casein 76% 
               
               
                 750 
                 Beans: winged 
                 Wheat 3196 
                 Chocolate 71% 
               
               
                 Mild-1 
                 Blackberries 
                 Moderate-2 
                 Corn 71% 
               
               
                 Soy 612 
                 Brown trout 
                 Cheese 2862 
                 Eggplant 71% 
               
               
                 Peanut 541 
                 Cornflakes 
                 Chocolate 2841* 
                 Yeast 71% 
               
               
                 Egg White 515 
                 Escargot 
                 Rye 2773 
                 Moderate-2 
               
               
                   
                 Garfish 
                 Soy 2584* 
                 Beet sugar 65% 
               
               
                   
                 Moluccella Seeds 
                 Peanut 2556* 
                 Cane sugar 65% 
               
               
                   
                 Mushrooms: 
                 Mild-1 
                 Orange 65% 
               
               
                   
                 Common snow white 
                 Cashew 2039 
                 Cayenne 59% 
               
               
                   
                 ( amanita muscaria ) 
                 Oats 2015 
                 Coffee 59% 
               
               
                   
                 ( hygrophorus hypothejus ) 
                 Orange 2001 
                 Cottonseed Oil 59% 
               
               
                   
                 Peanut (hog) 
                 Crab 1891 
                 Bell pepper 53% 
               
               
                   
                 Product 19 
                 Flounder 1877 
                 Peanut 53% 
               
               
                   
                 Soybean sprouts 
                 Beef 1737 
                 Potato 53% 
               
               
                   
                 Total cereal 
                 Pineapple 1734 
                 Mild-1 
               
               
                   
                 Turtle: western painted 
                 Clam 1733 
                 Currant 47% 
               
               
                   
                 Vetch: common 
                 Pork 1638 
                 Food Colors 47% 
               
               
                   
                 White croaker fish 
                 Almond 1613 
                 Grapefruit 47% 
               
               
                   
                   
                   
                 MSG 47% 
               
               
                   
                   
                   
                 Tea 47% 
               
               
                   
                   
                   
                 Wheat 47% 
               
               
                   
                   
                   
                 Candida 41% 
               
               
                   
                   
                   
                 Hydrogenated Oil 35% 
               
               
                   
                   
                   
                 Soy 35% 
               
               
                   
               
               
                 *Statistically Significant (p &lt; .06) 
               
             
          
         
       
     
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 5 
               
             
             
               
                   
               
               
                 BLOOD TYPE B: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order, Lectins Alphabetic 
               
             
          
           
               
                 TYPE 1 
                 TYPE 2 
                 TYPE 3 
                 TYPE 4 
               
               
                 IgE Allergies 
                 B-Lectins 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
               
               
                 Extreme-5 
                 Strong-3 
                 Extreme-5 
                 Severe-4 
               
               
                 1500 
                 Alfalfa 
                 4800 
                 Beet Sugar 95% 
               
               
                 Severe-4 
                 Beans-castor 
                 Severe-4 
                 Corn Syrup 90% 
               
               
                 Peanut 1327 
                 Beans-Cocoa 
                 4000 
                 Cane Sugar 85% 
               
               
                 Soy 1285 
                 Beans-field 
                 Strong-3 
                 Strong-3 
               
               
                 Strong-3 
                 Beans-Mung sprouts 
                 Eggwhite 3630 
                 Casein 80% 
               
               
                 1000 
                 Beans-soy 
                 Eggyolk 3180 
                 Chocolate 80% 
               
               
                 Moderate-2 
                 Black Eyed Peas 
                 Moderate-2 
                 Cheese 75% 
               
               
                 750 
                 
                   Coronilla 
                 
                 Milk-Cow 2921* 
                 Milk-Cow 75% 
               
               
                 Mild-1 
                 Crab-Japanese 
                 Rye 2800 
                 Yeast 75% 
               
               
                 Almond 707 
                 Cucumber-wild 
                 Cheese 2575 
                 Butter 70% 
               
               
                 Wheat 699 
                 
                   Evonymus Europaeus 
                 
                 Wheat 2568 
                 Chicken 70% 
               
               
                 Cashew 661 
                 Halfmoon fish 
                 Chocolate 2507* 
                 Corn 70% 
               
               
                 Tuna 615 
                 Licorice-Indian 
                 Peanut 2495* 
                 MSG 70% 
               
               
                 Potato 610 
                 Melon-Bitter Pear 
                 Soy 2454* 
                 Moderate-2 
               
               
                 Strawberry 590 
                 2 Mushrooms-French 
                 Mild-1 
                 Eggplant 65% 
               
               
                 Rice 580 
                 Opaleye Fish 
                 Pineapple 1853 
                 Orange 65% 
               
               
                 Tomato 575 
                 Peanut 
                 Oats 1844 
                 Beef 60% 
               
               
                 Pork 565 
                 Pomegranate 
                 Crab 1815 
                 Coffee 60% 
               
               
                 Pineapple 521 
                 Salmon 
                 Strawberry 1792 
                 Cottonseed Oil 55% 
               
               
                 Oats 516 
                 Salmon Caviar 
                 Bell Pepper 1607 
                 Cranberry 55% 
               
               
                 Milk-Cow 510 
                 Sesame Seeds 
                   
                 Soy 55% 
               
               
                   
                 Snakes 
                   
                 Tomato 55% 
               
               
                   
                 Trout Caviar 
                   
                 Cantaloupe 50% 
               
               
                   
                 Tuna 
                   
                 Tea-black 50% 
               
               
                   
                 Turtle-Painted 
                   
                 Mild-1 
               
               
                   
                 Yeast 
                   
                 Peanut 45 
               
               
                   
                   
                   
                 Potato 45 
               
               
                   
                   
                   
                 Wheat 45 
               
               
                   
                   
                   
                 Apple 40 
               
               
                   
                   
                   
                 Egg Yolk 40 
               
               
                   
                   
                   
                 Shrimp 40 
               
               
                   
                   
                   
                 Baking Powder 35 
               
               
                   
                   
                   
                 Banana 35 
               
               
                   
                   
                   
                 Bell Pepper 35 
               
               
                   
               
               
                 *Significant (p &lt; .06) 
               
               
                 MANOVA 
               
               
                 Sugar Group signif, p &lt; .029 
               
             
          
         
       
     
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 6 
               
             
             
               
                   
               
               
                 BLOOD TYPE O: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order, Lectins Alphabetic 
               
             
          
           
               
                 TYPE 1 
                 TYPE 2 
                 TYPE 3 
                 TYPE 4 
               
               
                 IgE Allergies 
                 Lectins 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
               
               
                 Extreme-5 
                 Strong-3 
                 Extreme-5 
                 Severe-4 
               
               
                 1500 
                 Asparagus pea 
                 4800 
                 Milk 89% 
               
               
                 Severe-4 
                 Australian catfish 
                 Severe-4 
                 Cheese 89% 
               
               
                 1250 
                 Bean: African Yam 
                 Milk-Cow 4519* 
                 Casein 86% 
               
               
                 Strong 3 
                 Blackberries 
                 Strong-3 
                 Strong-3 
               
               
                 1000 
                 Cocoa 
                 Egg White 3861 
                 Corn syrup 79% 
               
               
                 Moderate-2 
                 Eels 
                 Egg Yolk 3447 
                 Beet sugar 75% 
               
               
                 750 
                 
                   Evonymus Europaeus 
                 
                 Cheese 3202 
                 Butter 71% 
               
               
                 Mild-1 
                 (butter dye) 
                 Moderate-2 
                 Tomato 68% 
               
               
                 Milk 564 
                 French mushroom 
                 Rye 3092 
                 Moderate-2 
               
               
                 Salmon 548* 
                 ( amanita muscaria ) 
                 Wheat 2996 
                 Chocolate 66% 
               
               
                 Cheese 523 
                 Gorse 
                 Banana 2537** 
                 MSG 66% 
               
               
                 Soy 518 
                 Halfmoon fish 
                 Pineapple 2453 
                 Yeast 64% 
               
               
                 Flounder 501* 
                 Halibut 
                 Mild-1 
                 Wheat 61% 
               
               
                   
                 Lotus 
                 Cashew 2291 
                 Coffee 61% 
               
               
                   
                 Opaleye fish 
                 Flounder 2270 
                 Cane Sugar 59% 
               
               
                   
                 Sunflower seeds 
                 Rice 2144 
                 Cottonseed oil 59% 
               
               
                   
                   
                 Orange 2095 
                 Corn 57% 
               
               
                   
                   
                 Soy 2083 
                 Eggplant 57% 
               
               
                   
                   
                 Peanut 1993 
                 Tea 57% 
               
               
                   
                   
                 Oat 1973 
                 Cranberry 54% 
               
               
                   
                   
                 Chocolate 1957 
                 Peanut 54% 
               
               
                   
                   
                 Almond 1926 
                 Mild-1 
               
               
                   
                   
                 Bell Pepper 1880 
                 Orange 48% 
               
               
                   
                   
                 Potato 1845 
                 Egg Yolk 46% 
               
               
                   
                   
                 Clam 1833 
                 Bell Pepper 45% 
               
               
                   
                   
                 Grape 1828* 
                 Food Color 45% 
               
               
                   
                   
                 Shrimp 1807 
                 Potato 45% 
               
               
                   
                   
                 Strawberry 1632 
                 Cayenne 41% 
               
               
                   
                   
                   
                 Maple Syrup 41% 
               
               
                   
                   
                   
                 Chicken 39% 
               
               
                   
                   
                   
                 Soy 39% 
               
               
                   
                   
                   
                 Sodium Benz 38% 
               
               
                   
                   
                   
                 Cantaloupe 36% 
               
               
                   
               
               
                 *Statistically Significant p &lt; .07 
               
               
                 **Statistically Significant p &lt; .0002 
               
             
          
         
       
     
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 7 
               
             
             
               
                   
               
               
                 BLOOD TYPE A1B: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order 
               
             
          
           
               
                 TYPE 1 
                 TYPE 2 
                 TYPE 3 
                 TYPE 4 (AB) 
               
               
                 IgE Allergies 
                 Lectins 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
               
               
                 Extreme-5 
                 Strong-3 
                 Extreme-5 
                 Strong-3 
               
               
                 1500 
                 Hyacinth Beans 
                 4800 
                 Cheese 77% 
               
               
                 Severe-4 
                 All Type 
                 Severe-4 
                 Milk-Cow 77% 
               
               
                 1250 
                 A Lectins 
                 Cashews 4092 
                 Butter 69% 
               
               
                 Strong-3 
                 All Type 
                 Strong-3 
                 Casein 69% 
               
               
                 1000 
                 A1 Lectins 
                 Egg White 3695 
                 Moderate-2 
               
               
                 Moderate-2 
                 All Type 
                 Moderate-2 
                 Beet sugar 62% 
               
               
                 Cashews 749 
                 B Lectins 
                 Cheese 3074 
                 Corn syrup 62% 
               
               
                 Mild-1 
                   
                 Egg Yolk 2990 
                 Soya 54% 
               
               
                 500 
                   
                 Milk 2795 
                 Tea 54% 
               
               
                   
                   
                 Soy 2769 
                 Yeast 54% 
               
               
                   
                   
                 Chocolate 2512 
                 Mild-1 
               
               
                   
                   
                 Mild-1 
                 Baking Powder 46% 
               
               
                   
                   
                 Clam 2117 
                 Food Color 46% 
               
               
                   
                   
                 Flounder 2033 
                 MSG 46% 
               
               
                   
                   
                 Wheat 1915 
                 Peanut 46% 
               
               
                   
                   
                 Rye 1769 
                 Shrimp 46% 
               
               
                   
                   
                 Peanut 1655 
                 Wheat 46% 
               
               
                   
                   
                   
                 Anchovy 38% 
               
               
                   
                   
                   
                 Bell Pepper 38% 
               
               
                   
                   
                   
                 Chicken 38% 
               
               
                   
                   
                   
                 Chocolate 38% 
               
               
                   
                   
                   
                 Coffee 38% 
               
               
                   
                   
                   
                 Corn 38% 
               
               
                   
                   
                   
                 Cottonseed Oil 38% 
               
               
                   
                   
                   
                 Crab 38% 
               
               
                   
                   
                   
                 Cranberry 38% 
               
               
                   
                   
                   
                 Eggplant 38% 
               
               
                   
                   
                   
                 Honey 38% 
               
               
                   
                   
                   
                 Potato 38% 
               
               
                   
                   
                   
                 Tomato 38% 
               
               
                   
               
             
          
         
       
     
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 8 
               
             
             
               
                   
               
               
                 BLOOD TYPE A2B: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order 
               
             
          
           
               
                 TYPE 1 
                 TYPE 2 
                 TYPE 3 
                 TYPE 4 (AB) 
               
               
                 IgE Allergies 
                 Lectins 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
               
               
                 Extreme-5 
                 Strong-3 
                 Extreme-5 
                 Strong-3 
               
               
                 1500 
                 Hyacinth Beans 
                 4800 
                 Cheese 77% 
               
               
                 Severe-4 
                 All Type 
                 Severe-4 
                 Milk-Cow 77% 
               
               
                 1250 
                 A Lectins 
                 4000 
                 Butter 69% 
               
               
                 Strong-3 
                 All Type 
                 Strong-3 
                 Casein 69% 
               
               
                 1000 
                 A2 Lectins 
                 Egg White 3915 
                 Moderate-2 
               
               
                 Moderate-2 
                 All Type 
                 Milk 3904 
                 Beet sugar 62% 
               
               
                 Soy 844 
                 B Lectins 
                 Chocolate 3656 
                 Corn syrup 62% 
               
               
                 Mild-1 
                   
                 Egg Yolk 3428 
                 Soya 54% 
               
               
                 Cashews 661 
                   
                 Soy 3246 
                 Tea 54% 
               
               
                 Wheat 637* 
                   
                 Moderate-2 
                 Yeast 54% 
               
               
                 Corn 633 
                   
                 Wheat 3126 
                 Mild-1 
               
               
                 Strawbery 629 
                   
                 Rye 2990 
                 Baking Powder 46% 
               
               
                 Egg White 580 
                   
                 Orange 2719* 
                 Food Color 46% 
               
               
                 Peanut 566 
                   
                 Flounder 2544 
                 MSG 46% 
               
               
                 Shrimp 561 
                   
                 Rice 2449* 
                 Peanut 46% 
               
               
                 Almond 530 
                   
                 Mild-1 
                 Shrimp 46% 
               
               
                 Oats 516* 
                   
                 Cheese 2396 
                 Wheat 46% 
               
               
                 Chocolate 504 
                   
                 Oats 2273* 
                 Anchovy 38% 
               
               
                   
                   
                 Cashews 2158 
                 Bell Pepper 38% 
               
               
                   
                   
                 Pineapple 2154 
                 Chicken 38% 
               
               
                   
                   
                 Clam 2116 
                 Chocolate 38% 
               
               
                   
                   
                 Potato 1960* 
                 Coffee 38% 
               
               
                   
                   
                 Shrimp 1912 
                 Corn 38% 
               
               
                   
                   
                 Almond 1783 
                 Cottonseed Oil 38% 
               
               
                   
                   
                 Strawberry 1754 
                 Crab 38% 
               
               
                   
                   
                 Pork 1724 
                 Cranberry 38% 
               
               
                   
                   
                 Tuna 1668 
                 Eggplant 38% 
               
               
                   
                   
                   
                 Honey 38% 
               
               
                   
                   
                   
                 Potato 38% 
               
               
                   
                   
                   
                 Tomato 38% 
               
               
                   
               
               
                 *Statistically Significant (p &lt; .07). 
               
             
          
         
       
     
     
       
         
               
             
               
               
               
               
             
           
               
                 TABLE 9 
               
             
             
               
                   
               
               
                 BLOOD TYPE Rh-Negative: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order 
               
             
          
           
               
                   
                 TYPE 1 
                 TYPE 3 
                 TYPE 4 
               
               
                   
                 IgE Allergies 
                 IgG Allergies 
                 T-Cell Allergies 
               
               
                   
                   
               
               
                   
                 Extreme-5 
                 Severe-4 
                 Severe-4 
               
               
                   
                 Peanut 1599** 
                 Egg White 4002 
                 84% 
               
               
                   
                 Severe-4 
                 Strong-3 
                 Strong-3 
               
               
                   
                 Soy 1301 
                 Rye 3730* 
                 Casein 73% 
               
               
                   
                 Strong-3 
                 Milk 3684 
                 Cheese 73% 
               
               
                   
                 1000 
                 Egg Yolk 3601 
                 Milk-Cow 73% 
               
               
                   
                 Moderate-2 
                 Wheat 3396 
                 Beet Sugar 73% 
               
               
                   
                 Cashew 745 
                 Moderate-2 
                 Corn Syrup 73% 
               
               
                   
                 Almond 739 
                 Cheese 2869 
                 Chocolate 68% 
               
               
                   
                 Mild-1 
                 Cashew 2848* 
                 Moderate-2 
               
               
                   
                 Potato 645 
                 Soy 2497 
                 Butter 62% 
               
               
                   
                 Wheat 599 
                 Peanut 2424 
                 MSG 59% 
               
               
                   
                 Beef 596 
                 Mild-1 
                 Cottonseed Oil 54% 
               
               
                   
                 Chocolate 593 
                 Almond 2290 
                 Yeast 54% 
               
               
                   
                 Egg White 593 
                 Orange 2238 
                 Cane Sugar 51% 
               
               
                   
                 Rye 587* 
                 Pineapple 2204 
                 Coffee 51% 
               
               
                   
                 Pineapple 581 
                 Banana 2203 
                 Corn 51% 
               
               
                   
                 Strawberry 568 
                 Oats 2197 
                 Orange 51% 
               
               
                   
                 Oats 562 
                 Shrimp 2159* 
                 Mild-1 
               
               
                   
                 Bell Pepper 561 
                 Chocolate 2123 
                 Food Coloring 46% 
               
               
                   
                 Egg Yolk 543 
                 Rice 2004* 
                 Tea 46% 
               
               
                   
                 Orange 542 
                 Flounder 1983 
                 Cranberry 43% 
               
               
                   
                 Pork 539 
                 Strawberry 1956 
                 Maple 43% 
               
               
                   
                 Clam 536* 
                 Tomato 1868* 
                 Soybean 43% 
               
               
                   
                 Salmon 531 
                 Bell Pepper 1808 
                 Baking Powder 41% 
               
               
                   
                 Crab 529 
                 Crab 1791* 
                   Candida Al . 41% 
               
               
                   
                 Tomato 520 
                 Potato 1763 
                 Tomato 41% 
               
               
                   
                 Cantaloupe 516* 
                 Cantaloupe 1712 
                 Eggplant 38% 
               
               
                   
                 Rice 515 
                 Clam 1670 
                 Peanut 38% 
               
               
                   
                 Tuna 513 
                 Beef 1645 
                 Wheat 35% 
               
               
                   
                   
                 Tuna 1615 
               
               
                   
                   
               
               
                   
                 Reactions for Rh-negative were higher than for Rh-positive for most foods, particularly for IgE. Symptoms were also greater. Reactions should be interpreted by strength or significance. 
               
               
                   
                 *Statistically Significant (p &lt; .05). 
               
               
                   
                 **Peanut Highly Significant (p &lt; .0005). 
               
             
          
         
       
     
     Example 10 
     Data for Males 
     In general males were reactive to most of the same foods as females, but males had higher antibody titers for IgE and IgG antibodies. However, males reported less symptoms, which could be explained by higher levels of cortisol reported in the scientific literature, which is anti-inflammatory. Reactions for males should be interpreted by strength and statistical significance (that which is consistent), such as soy. There were no gender differences by T-Cell testing. Food lectin responses are not gender specific. 
     
       
         
               
             
               
               
               
             
           
               
                 TABLE 10 
               
             
             
               
                   
               
               
                 MALES: FOOD ALLERGY SCORES 
               
               
                 Allergic Foods In Descending Order 
               
             
          
           
               
                   
                 TYPE 1 
                 TYPE 3 
               
               
                   
                 IgE Allergies 
                 IgG Allergies 
               
               
                   
                   
               
               
                   
                 Severe-4 
                 Severe-4 
               
               
                   
                 1250 
                 Egg White 4306 
               
               
                   
                   
                 Milk 4278 
               
               
                   
                 Strong-3 
                 Strong-3 
               
               
                   
                 Soy 1102** 
                 Egg Yolk 3618 
               
               
                   
                 Peanut 1021 
                 Cheese 3552 
               
               
                   
                 Moderate-2 
                 Moderate-2 
               
               
                   
                 750 
                 Wheat 3037* 
               
               
                   
                   
                 Rye 2856 
               
               
                   
                   
                 Soy 2559* 
               
               
                   
                   
                 Chocolate 2427 
               
               
                   
                   
               
               
                   
                 *Statistically significantly higher for males (p &lt; .05). 
               
               
                   
                 **Soy is statistically significantly higher for males (p &lt; .024). 
               
             
          
         
       
     
     Example 11 
     Data For Females 
     Females exhibit allergy differences among selective ABO blood types based on IgE and IgG responses. There are no gender differences for T-Cell responses or lectin reactions. 
     Females A1&#39;s are significantly less allergic to dairy products than male A1&#39;s by RAST-IgE and RAST-IgG, with only mild scores, and one moderate score for milk. 
     Female B&#39;s are significantly less allergic to eggs than male B&#39;s by RAST-IgE, and have only mild to moderate scores. Female B&#39;s also have lower titers to milk and cheese than male B&#39;s, which are mild to moderate, but non-significant. 
     Female A1B&#39;s are less allergic to milk and cheese than A1B males by RAST-IgE and RAST-IgG, but these are non-significant, although they are mild scores. 
     
       
         
               
             
               
               
               
             
               
               
               
               
             
           
               
                 TABLE 11 
               
             
             
               
                   
               
               
                 FEMALES: FOOD ALLERGY SCORES 
               
             
          
           
               
                   
                 TYPE 1 
                 TYPE 3 
               
               
                   
                 IgE Allergies 
                 IgG Allergies 
               
               
                   
                   
               
             
          
           
               
                   
                 FEMALE-A1 
                   
                   
               
               
                   
                 Cheese 
                  319** 
                  2318* 
               
               
                   
                 Milk 
                  348* 
                  2826* 
               
               
                   
                 Egg White 
                 422 
                 3654 
               
               
                   
                 Egg Yolk 
                 343 
                 3076 
               
               
                   
                 FEMALE-B 
               
               
                   
                 Cheese 
                 367 
                 2163 
               
               
                   
                 Milk 
                 442 
                 2772 
               
               
                   
                 Egg White 
                  336* 
                 3015 
               
               
                   
                 Egg Yolk 
                  297* 
                 3024 
               
               
                   
                 FEMALE-A1B 
               
               
                   
                 Cheese 
                 287 
                 2283 
               
               
                   
                 Milk 
                 321 
                 2264 
               
               
                   
                 Egg White 
                 379 
                 3657 
               
               
                   
                 Egg Yolk 
                 365 
                 3156 
               
               
                   
                   
               
               
                   
                 *Statistically significantly lower for females (p &lt; .04). 
               
               
                   
                 **(p &lt; .069). 
               
             
          
         
       
     
     Example 12 
     The Food-Allergy Index™ 
     The “Food-Allergy Index” reports a hierarchy of 34 key food allergens, based on a simple algorithm, which calculates the scores of all subjects in the study, and predicts potential allergic reactions for each food for future persons. This has been formulated by converting the raw scores of each of the four food-allergy types (IgE, IgG, Lectins, and T-cells) to percentages of the full range of their test scores in the biotype studies. Then these are summed to provide a total score. A “Class” is assigned to each score based on standard deviations of the total score range. (See interpreting data.) The scores are then ranked from highest to lowest value. 
     
       
         
               
             
               
               
               
               
               
               
               
             
           
               
                 TABLE 12 
               
             
             
               
                   
               
               
                 FOOD ALLERGY INDEX™ 
               
               
                 34 Key Foods - All Subjects 
               
               
                 Based on Percentages of the Range (0-200) - In Descending Order 
               
             
          
           
               
                 FOOD 
                 Class 
                 TOTAL 
                 IgE % 
                 IgG % 
                 Lectin 
                 T-Cell % 
               
               
                   
               
               
                 Milk 
                 4 
                 192 
                 32 
                 81 
                 0 
                 79 
               
               
                 Cheese 
                 4 
                 169 
                 29 
                 61 
                 0 
                 79 
               
               
                 Wheat 
                 3 
                 165 
                 32 
                 56 
                 25  
                 52 
               
               
                 Peanut 
                 3 
                 163 
                 42 
                 42 
                 25  
                 54 
               
               
                 Tomato 
                 3 
                 145 
                 28 
                 29 
                 25  
                 63 
               
               
                 Chocolate 
                 3 
                 140 
                 28 
                 46 
                 0 
                 66 
               
               
                 Soybean 
                 3 
                 137 
                 46 
                 45 
                 0 
                 46 
               
               
                 Potato 
                 3 
                 135 
                 31 
                 31 
                 25  
                 48 
               
               
                 Egg White 
                 3 
                 134 
                 31 
                 83 
                 0 
                 20 
               
               
                 Egg Yolk 
                 3 
                 134 
                 27 
                 72 
                 0 
                 35 
               
               
                 Bell Pepper 
                 2 
                 133 
                 30 
                 33 
                 25  
                 45 
               
               
                 Coffee 
                 2 
                 129 
                 23 
                 22 
                 25  
                 59 
               
               
                 Rye 
                 2 
                 124 
                 28 
                 57 
                 25  
                 14 
               
               
                 Orange 
                 2 
                 120 
                 27 
                 39 
                 0 
                 54 
               
               
                 Banana 
                 2 
                 115 
                 25 
                 38 
                 25  
                 27 
               
               
                 Corn 
                 2 
                 108 
                 26 
                 20 
                 0 
                 62 
               
               
                 Grape 
                 2 
                 101 
                 27 
                 30 
                 25  
                 19 
               
               
                 Strawberry 
                 2 
                 101 
                 30 
                 33 
                 25  
                 13 
               
               
                 Rice 
                 1 
                  97 
                 29 
                 36 
                 25  
                  7 
               
               
                 Pineapple 
                 1 
                  95 
                 30 
                 43 
                 0 
                 22 
               
               
                 Beef 
                 1 
                  92 
                 29 
                 25 
                 0 
                 38 
               
               
                 Cashew 
                 1 
                  91 
                 34 
                 44 
                 0 
                 13 
               
               
                 Shrimp 
                 1 
                  91 
                 25 
                 30 
                 0 
                 36 
               
               
                 Chicken 
                 1 
                  89 
                 26 
                 19 
                 0 
                 44 
               
               
                 Cantaloupe 
                 1 
                  86 
                 26 
                 25 
                 0 
                 35 
               
               
                 Crab 
                 1 
                  85 
                 27 
                 31 
                 0 
                 27 
               
               
                 Flounder 
                 1 
                  83 
                 29 
                 40 
                 0 
                 14 
               
               
                 Clam 
                 1 
                  80 
                 27 
                 35 
                 0 
                 18 
               
               
                 Almond 
                 1 
                  74 
                 33 
                 34 
                 0 
                  7 
               
               
                 Pork 
                 1 
                  72 
                 27 
                 28 
                 0 
                 17 
               
               
                 Apple 
                 1 
                  71 
                 22 
                 19 
                 0 
                 30 
               
               
                 Oats 
                 1 
                  71 
                 26 
                 37 
                 0 
                  8 
               
               
                 Salmon 
                 0 
                  65 
                 31 
                 24 
                 0 
                 10 
               
               
                 Tuna 
                 0 
                  65 
                 27 
                 23 
                 0 
                 15 
               
               
                   
               
             
          
         
       
     
     Example 13 
     The Food-Allergy Pyramid 
     The “Food-Allergy Pyramid” is based on the Food-Allergy Index above. This is based on a simple algorithm that calculates the total potential allergic reaction of a given food, based on all subjects of the biotype research. Each kind of test (IgE, IgG, Lectin, and T-cell) was normalized to a percentage of its range, then the percentages were added for a “Total” score. Foods were categorized into food groups, then arranged on a pyramid drawing according to descending scores, and divided into predictive categories of mild, moderate, strong, and severe See  FIG. 1 . 
     Example 14 
     The Diet Compass 
     The Biotype Diets can be represented as a drawing called “The Diet Compass”, wherein the five Biotype Diets (for blood types A1, A2, B, O, AB) are superimposed upon a globe and cross, and positioned according to each blood type&#39;s highest frequency, and titled according to the respective geographic locations (A1: Euro Diet, A2: Arctic Diet, B: Asian Diet, O: Tropical Diet, and AB: Mid-East Diet), as shown in  FIG. 2 . 
     Patentability 
     This invention meets the criteria for patentability, as it is a useful, novel, and unobvious process. It is based on novel physical criteria of a food-allergy typing-system, employing the formerly unused criteria of blood types with subtypes, food allergies and food hypersensitivities, in novel combinations, with novel uses for diagnosis and treatment of allergies, as well as a Food-Allergy Index and Food-Allergy Pyramid. It is an unobvious invention to most nutritionists or dietitians, because few if any have training in immunology, allergy, or blood group serology. It also provides new and unexpected results reflected in the final diets for each blood type. This system has commercial value, and a strong need with the increase in allergies in the last two decades. The details of the final invention are a trade secret, and have not been known or used by others until less than one year ago. No scientific, commercial, or popular papers have been published containing the final research. No commercial products or sales have been made containing the details as described herein before one year ago. A U.S. provisional patent application was filed on Jul. 15, 2004, and no patents have been applied for elsewhere. Presentations have been made since that time. 
     CONCLUSIONS, RAMIFICATIONS, AND SCOPE 
     Accordingly, The Biotype Diets: invention provides a novel method of identifying and predicting potential food allergies and hypersensitivities using a food-allergy-typing system, a method of treating or mitigating the risk of food allergies and hypersensitivities, and a diet-typing system for optimal food selection that employs diet cards for each blood type. The advantages are multiple:
     1. It can bypass expensive, dangerous, or time-consuming allergy testing.   2. It can be easily used by millions of people without a doctor&#39;s visit.   3. It is inexpensive and easy to do, requiring only a finger-prick test for blood types ABO, A1-A2, and Rh factor.   4. It provides unique diets for each blood type, which reflect new and unexpected results.   5. It provides diets for six types of people, rather than just four.   6. It provides diet modifications for three subtypes.   7. It is based on rigorous scientific research.   8. It is highly specific, because it employs more biological types for criteria: A1, A2, B, O, A1B, A2B, Rh-positive, Rh-negative, male and female.   9. It is highly accurate, because it is based on objective testing, using all four kinds of food allergies and hypersensitivities: IgE antibodies, IgG antibodies, T-cells, and lectins.   10. It is very precise, because clinical categories are based on standard deviations, and correspond well with standard laboratory ranges for food allergies and hypersensitivities.   11. It provides The Diet Compass to summarize and illustrate the diet types.   12. It provides a Food-Allergy Index to compare specific food allergens for all people.   13. It provides a Food-Allergy Pyramid to show a hierarchy of food allergens.   14. In summary it is a significant improvement on past diet-typing systems.   

     Although the description above contains many specificities, these should not be construed as limiting the scope of the invention, but as merely providing illustrations and examples of the presently preferred embodiments of this invention. For example other uses would constitute a Food-Allergy Index or Food-Allergy Pyramid, or other embodiment. Thus the scope of the invention should be determined by the appended claims and their legal equivalents, rather than by the examples given.