Relationship Between Nutritional Status and Blood Group B Among Female Students of Biochemistry Department in Bayero University Kano

ABSTRACT The quest for personalized nutrition has sparked increasing interest in the genetic factors that influence dietary needs and health outcomes. Among these factors, blood group phenotypes have emerged as potential determinants of metabolic processes and nutritional status. This study was designed to investigate the relationship between blood group B and the nutritional status of female students in the Department of Nutrition and Dietetics at Bayero University, Kano. Understanding this relationship is relevant as it may reveal unique dietary tendencies, metabolic traits, or health vulnerabilities associated with specific blood groups, which could support more individualized nutrition strategies. A cross-sectional study design was employed, involving 50 consenting female students with blood group B. Data were collected using structured questionnaires to assess dietary intake, meal frequency, food preferences, lifestyle behaviors, and perceived nutritional well-being. Anthropometric measurements, including Body Mass Index (BMI), were also recorded to evaluate participants’ nutritional status. The results showed that 42% of the participants had a normal BMI, while 22% were obese, 34% were overweight, and 2% were underweight. The mean BMI was lowest among those who ate twice daily (21.82±2.68) and highest among those who ate four times daily (28.09±3.54). Despite analyzing potential patterns between blood group B and dietary or nutritional outcomes, no statistically significant association was found. Although the findings did not establish a direct relationship between blood group B and nutritional status, the study contributes to the growing field of nutrigenetics by offering preliminary insights into how blood type may or may not influence dietary behavior and health. The study recommends further large-scale investigations to better understand the nutritional needs of individuals with blood group B and to explore whether blood group-based dietary interventions could improve health outcomes.