Purpose: The goal of this research was to determine patterns in adverse food reactions among human biotypes, if any.Design: Blood types A1, A2, B, AB, O and Rh‐negative were correlated to four kinds of food allergies and hypersensitivities.Materials and Methods: Three studies were conducted from 1985 to 2004. Blood types were correlated to food scores from: (1) mRAST‐IgE food allergy tests, (2) mRAST‐IgG food hypersensitivity tests, and (3) T‐cell food hypersensitivity tests (ELISA/ACT® LRA). An allergy history was recorded. Data were evaluated by statistical analyses, including: ANOVA, MANOVA, Mann–Whitney U, Kruskal–Wallis, and Chi Square. Clinical categories were established by means and ranges. (4) Blood‐type specific lectins were included from the scientific literature.Results: Results were reported by blood types and food groups as raw scores and classes, and included the following: blood type A1 reacted most strongly to nuts and beans, eggs, dairy, and nightshades; while type A2 reacted to the same but more strongly to dairy, eggs and gluten grains. Type B reacted most to eggs, nuts and beans, dairy, gluten grains, nightshades, and sugars. Type O reacted most to dairy, eggs, gluten grains, and nightshades. Type AB reacted most to nuts and beans, seafood, eggs, and dairy; while A2B also reacted to gluten grains. Type Rh‐negative was most reactive to eggs, dairy, nuts and beans, and gluten grains. The highest IgE scores were among types B and Rh‐negative. The highest IgG scores were among types O, A2 and Rh‐negative. The most lectins reacted with type AB.Conclusions: The research showed patterns in food group allergies and hypersensitivities based on ABO, A1/A2 and Rh blood types. Biotype Diets is the first diet‐typing system supported by original scientific research, and has greater accuracy and specificity than other systems. More information is available at www.biotype.net.