Consuming blood is not recommended due to several potential health risks. The human body is not adapted to process blood as a regular dietary component, and ingesting it can lead to adverse reactions and serious complications.
Health Implications of Blood Composition
Blood contains a high concentration of iron. When consumed in significant quantities, this iron can overwhelm the body’s natural regulatory mechanisms for absorption and excretion. Humans lack the specialized biological processes to efficiently manage large influxes of dietary iron, which can lead to hemochromatosis, or iron overload.
Excess iron accumulates in vital organs like the liver, heart, pancreas, and joints. Over time, this buildup can cause organ damage and lead to symptoms such as fatigue, weakness, joint pain, abdominal discomfort, and a lowered libido. Untreated iron overload can result in severe complications, including cirrhosis, diabetes, and heart failure. This risk exists even if the blood is free of infectious agents.
Risks from Infectious Agents
A major concern with drinking blood is the potential transmission of infectious agents. Blood can harbor a variety of viruses, bacteria, and parasites. Human blood can transmit severe bloodborne diseases such as HIV, hepatitis B, and hepatitis C. These viruses can enter the body through mucous membranes or small cuts in the mouth or digestive tract.
Animal blood also poses significant risks, as it can carry bacteria like Salmonella and E. coli, leading to food poisoning. Raw pig blood, for example, has been linked to Streptococcus suis infection in humans. Consumption of blood from diseased animals can transmit zoonotic diseases such as Anthrax. While cooking can reduce some bacterial and viral risks, it does not eliminate all pathogens, especially those that are heat-resistant.
Digestive System Reactions
The human digestive system is not designed to process blood efficiently. Ingesting blood can lead to immediate and uncomfortable physical responses. Common symptoms include nausea, vomiting, diarrhea, and stomach cramps. These reactions can occur even in the absence of pathogens or iron overload.
The high protein content and heme iron in blood can be irritating to the gastrointestinal tract. When blood reaches the stomach, stomach acid reacts with it, which can produce a dark, coffee-ground-like vomit if a significant amount is ingested. Large quantities of swallowed blood can also result in black, tarry stools due to partial digestion.
Variables Influencing Danger
Several factors influence the risk associated with drinking blood. The source of the blood is a primary variable; human blood carries the risk of transmitting human-specific pathogens, while animal blood may transmit zoonotic diseases. The health status of the source is also important, as blood from an infected individual or animal significantly increases the danger.
The quantity of blood consumed plays a role; small, accidental ingestions, such as from a minor cut, generally pose less risk than larger volumes. Preparation methods also modify the risk; raw blood presents the highest danger of pathogen transmission, though cooking does not guarantee complete safety from all contaminants. An individual’s existing health conditions, such as iron metabolism disorders or a compromised immune system, can increase their susceptibility to harm from blood consumption.