A database of blood group correlations to common diseases
Total number of records: 145 Matching records: 1
|Description:||If you are a secretor, copious amounts of your blood type antigens are secreted into the saliva, and probably serve as a growth medium for certain bacterial strains. From several studies conducted on the relationship between blood type and dental caries, Blood Type O appears to have the greatest risk especially non-secretors. The group with the lowest incidence of dental caries is Type A, especially secretors. (1)|
By embedding your blood type antigen in saliva and mucus, the body is in essence sending out an anchor to certain bacteria that possess the ability to attach to that particular blood type. Studies have conclusively demonstrated that these organisms use the blood type antigen embedded in the mucus and saliva as a way to dock onto the tissues.
Non-secretors of all blood types have a higher risk of cavities. That's because the secretion of blood type antigens in saliva tends to inhibit the ability of bacteria to attach to the tooth surface. Also, non-secretors tend to have lower levels of the IgA class antibodies in their saliva, which also compromises their ability to fight bacteria. A study in Iceland showed that non-secretors had very high rates of dental cavities. (9) The proportion of non-secretors among Icelanders is one of the highest recorded for European countries, as is dental caries. In this study, the majority of patients seeking free dental treatment in a dental school were non-secretors (62.7%) significantly more than the proportion of non-secretors in the general population (36%).
Also, certain bacteria can actually degrade (a nice word for 'consume') your blood type. This is not limited only to blood type. As much as between 97% and 53% of the mucus secreted by the digestive tract is broken down by the gut bacteria. Studies show that degradation of blood type antigens by mouth flora served as growth media for many strains of bacteria.(7) No doubt these bacteria are ˘eating right for their type.÷ Copious amounts of your blood type antigens are secreted into the saliva, and probably serve as a growth medium for certain strains.(8)
| ||Blood Types, Taste and Saliva|
Foods which are first processed in the mouth by the mechanical action of chewing are passed on to the stomach, intestines and colon, but never actually travels as food through the membrane that divides this hostile inner world from our blood stream. What we eat is acted upon by acids, enzymes and bacteria until it is broken down so far as to be no longer recognizable as its previous owner. Then, and only then, is it transported into the body proper, as amino acids, triglycerides and simple sugars.
The process of transmuting dinner into something that is biologically useful is quite involved, but it happens (as with everything in the body) in a very logical sequence. As our meal moves down the gut, various 'special stations' like the stomach and pancreas, do their magic as part of a long conveyer belt. A good analogy would be watching your car get washed through the glass window of the Car Wash. At one point, the car is sprayed with water and the wheels are cleaned. Then the car moves further along and soap is applied. Then the car is rinsed and polished. Each part of the process has a special role and is equipped with special tools and functions. If the order is disturbed, or one component is missed, problems occur further down the line.
As Pavlov proved, digestion actually begins on the plate, with the psychological effects of aroma, color and presentation stimulating the brain activate the production of the digestive juices which will be needed a bit in advance of the actual food itself. This is called the cephalic (Latin for 'head') phase of digestion. This is why it is so important to try to make eating a relaxed event, though more often than not most of us just shove some food in between phone calls and business appointments.
Taste is a chemical sense, like smell. One theory is that we have only four taste receptors: One each for sour, sweet, salt and bitter. Complex tastes are derived from various combinations of these four basic tastes. The various taste receptors are generally found in different places in the mouth. The tongue's tip is mostly sensitive to what is sweet and salty. Its sides favor what is sour. Bitter substances chiefly stimulate receptors deep in the back of the throat and up on the soft palate, above the tongue. What we perceive as 'flavor' is actually a complex chemical interaction between the taste buds of the tongue, saliva and the nervous system. Much of what we taste depends on responses from smell modifying what we obtain via the mouth. For example, pinch your nose closed and an onion and an apple taste about the same! Put an apple under your nose while you eat an onion and the result is the pleasant taste of an apple.
Both taste and smell tend to diminish as we age, though smell loss is far greater than taste loss. The sense of smell is most accurate between the ages of 30 and 60. After age 60, smell loss continues to increase. In people 65-80, half have moderate to severe smell loss; above age 80 seventy-five percent have moderate to severe smell loss.
Saliva is a watery fluid containing a host of enzymes and hormones that help digest food as well as protect against disease and maintain a healthy digestive tract. Because saliva contains slimy polysaccharides called mucins, it helps to moisten and lubricate the food we eat so that we can swallow it. Saliva also provides protection to teeth and soft tissue from a variety of bacteria and viruses.
Saliva originates from several specialized glands located under your tongue and along the inside of your mouth. These are called the parotid gland and the submaxillary-sublingual glands. Since mucins are composed of glycoproteins, it should be no surprise that ABO blood type antigens are copiously produced by the submaxillary-sublingual salivary glands and extensively distributed in human saliva.(1)
There is evidence that our blood type antigens have a considerable influence on our ability to taste food. It may even be true that people of different blood types may taste food differently! (2) The A, B and H antigens in saliva are known to interact chemically with the taste buds, and blood group antigens are found in different concentrations among the various different taste buds. The type O (or H) antigen reacts with the majority of cells in all taste buds; the B antigen was expressed by the majority of taste cells but not by other epithelial cells. The A antigen was significantly less in the certain taste buds than in others.(3)
Perhaps this explains why so many people tell me that they are 'intuitively' drawn to the foods of their respective blood type diet, and enjoy eating them!
|References:||1. Arneberg P, Kornstad L, Nordbo H, Gjermo P. Less dental caries among secretors than among non-secretors of blood group substance. Scand J Dent Res 1976 Nov;84(6):362-6|
2.Hoskins LC et al. Degradation of blood group antigens in human colon ecosystems. J. Clinical Invest. 1976; 57: 74-82
3. Hoskins LC. Et al. Mucin degradation in human colon ecosystems. Isolation and properties of fecal strains that degrade ABH blood group antigens and oligosaccharides from mucin glycoproteins.J. Clinical Invest. 1985:944-53
4. Tabak LA et al. Role of salivary mucins in the protection of the digestive tract. J. Oral Pathology 1982;11:1-17
5. Smith DV, Klevitsky R, Akeson RA, Shipley MT Taste bud expression of human blood group antigens. J Comp Neurol 1994 May 1;343(1):130-42
6. Ikuko Ushiyama, Masateru Kane, Yoshio Yamamoto and Katsuji NishiExpression of blood group related carbohydrate antigens in salivary glands and male reproductive organs from rats, cats and humans Internet address firstname.lastname@example.org ---
List All Diseases in Database
2017-6-25: Current Date 15:50:35 GMT: Current Time
PathType is a searchable database of blood group and disease associations, clinical correlates and citations.
D'Adamo. Copyright 2001-2015.