Study: Blood type may factor in COVID-19 risk, severity of symptoms

I am an A+ and most of how blood type effects people is by certain foods stimulate agglutination based on blood type. The As need to eat anticoagulant chemistry with certain foods, like onions on their hamburger. Os don't have to but they have some foods that they shouldn't eat too because of their blood type, but way less than As. Now, each blood type has it's own cons as far as food. And remember, certain lectins coagulate all blood types, we do make anticlotting factor enzymes, but there is a limit to how much a person can make and everyone makes different amounts. I do not want to go to far indepth into this, It is complicated and boring. Lectin chemistry and albunim chemistry can cause increased clotting if anticlotting properties are not in the food or companion food chemistry is not consumed with it. Cooking foods well can destroy the chemistry that increases clotting factors, but not always, some foods are heat stable.