Research Article Open Access

Blood Group Diet Research is the Key to get Precise Results to Improve Human Health

Abstract

Blood group diet research is gaining popularity among scientists and they are exploring new reasons to preferences of diet in four blood group type individuals. The concept of balanced diet and nutrition seems not to be working properly because diseases like obesity, diabetes, CVD, and cancer are causing millions of deaths in the world. Many scientists still did not pay any attention to the strong correlation between diet and diseases except few in the world. There are strong evidences that these four blood group individuals have different taste buds which are the bases for selection of foods which ultimately become nutrition of that individual. Blood group “A” has bland, “B” has sweet, “O” has saltish, and “AB” has bitter and astringent taste. Distribution of blood group types in different regions of the world indicates that there are strong variations in blood group diet because all four blood group types have four different types of tissues (A- nervous, B-epithelial, O-muscular and AB-connective). Macro and micronutrients are also specific to these blood group types (A-Zinc and Magnesium, B-Iron, O-Iodine and AB need additional calcium). Pakistan has blood groups population as “B” 36%, “O” 33%, “A” 21%, and “AB” 9%. USDA Diet pyramids were designed to guide about the diet of Human beings living in different regions of the world. These diet pyramids are no more valid because of the reason that they are nutritionally and biochemically unsound, but still in many countries these pyramids are being used for the assessment of diet without any positive effects. A diet pyramid based on blood groups is designed to guide about the diet of individuals based on blood groups. Diet charts formulated for four blood group types are based on scientific correlation to prevent diseases and remain healthy.

Sarfraz Hussain, Farhat Rashid, Syeda Mahvish Zahra, Muhammad Umar Nasir and Ayesha Rafique

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