ISSN:
1573-2568
Source:
Springer Online Journal Archives 1860-2000
Topics:
Medicine
Notes:
Abstract The total outputs of acid from vagally innervated pouches of 6 dogs in response to the ingestion of equicaloric meals of lean meat, purified proteins (lactalbumin, gluten, milk casein, and egg albumin), olive oil, and sucrose were determined. In comparison to the outputs to the meals of meat, equicaloric quantities of sucrose, methylcellulose (inert control meal), olive oil, and egg albumin produced the least acid; 25, 31, 40, and 42% of the meat response, respectively. The other purified proteins stimulated the production of acid equivalent to 60–92% of that obtained with meat. Except for egg albumin, the quantity of acid secreted in response to the ingestion of these foods was directly related to their buffering capacity. An additional study, involving 4 additional dogs with innervated pouches, was made of the effect of adding 100 calories of sucrose, olive oil, or meat to a meal of 100 calories of meat. The outputs obtained were 85, 85, and 87% of those calculated by summing the separate 100-calorie outputs of the meals or multiplying the 100-calorie output to meat by 2. Provision of one-half of the calories of a 200-caloric meal by fat did not produce a greater reduction of secretion from that expected than equcaloric quantities of sugar or meat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02239503
Permalink