Scientific studies examine blood type diets and ultra-processed food metabolism

Scientific research is challenging long-held dietary theories and highlighting the metabolic impact of food processing. Investigations into the blood type diet, popularized in the 1990s, suggest that modern evolutionary and nutritional knowledge does not support the idea that specific blood groups require different menus to optimize health.

Separately, a study published in Nature Metabolism has revealed that ultra-processed foods significantly alter metabolic responses compared to natural foods, even when macronutrient content remains identical. Researchers observed that consuming ultra-processed meals led to a much stronger insulin response and higher blood sugar levels that remained elevated for longer periods. These findings suggest that the processing method itself, rather than just the ratio of fats, sugars, and proteins, plays a critical role in how the body reacts to food.