The main factors in the clotting of blood are reasonably well recognized; of these fibrinogen is considered the immediate precursor of fibrin, which forms the meshwork foundation of the clot. Fibrinogen is a globulin present in plasma but not in serum. The liver is believed to be the site of formation of this blood protein, and recent studies on hepatic injury have indicated that fibrinogen does not have extrahepatic origin.1 The influence of either the amount or the kind of protein in the diet and the production of fibrinogen has been investigated but the observations have not been conclusive. A recent study of this question by Field and Dam2 is therefore of timely interest.
Day old chicks were used and provided with both synthetic and natural rations. The Rochester investigators point out that the level of plasma fibrinogen can be influenced by the nature of the diet much
FIBRINOGEN AND DIETARY PROTEIN. JAMA. 1946;131(16):1356–1357. doi:10.1001/jama.1946.02870330102015