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Article
December 15, 1934

A Contribution to the Problem of the Relationship Between the B Vitamins and the Protein, Fat and Carbohydrate Contents of Food

Author Affiliations
 

By P. Vogt-Mø11er, Reservelaege ved St. Elisabeth's Hospitals Medicinske Afdeling, Copenhagen. Paper. Pp. 165. Copenhagen, Denmark: Levin & Munksgaard, 1934.

JAMA. 1934;103(24):1881. doi:10.1001/jama.1934.02750500063035

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Abstract

This report, in Danish, accompanied by an English summary, covers experimental investigations (1929-1931) in which mice were used to ascertain whether requirements for the B vitamins vary at different levels of protein, fat and carbohydrate in the diet. This question is important in the quantitative determination of the B vitamins as well as from a clinical standpoint. When given a rich fat diet, the animals seemed to need less vitamin B1, while the requirement of B2 seemed to be increased; increased vitamin B1 caused an earlier development of pellagra and death. A high carbohydrate diet seemed to increase the need for B1 and/or B4. A high protein diet appeared to increase B2 needs. The results of the experiments show that the composition of the diets on which experimental animals are fed has a large influence on the quantitative biologic determinations of the constituents of

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