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Article
December 1918

THE COMPARATIVE FOOD VALUE OF PROTEIN, FAT AND ALCOHOL IN DIABETES MELLITUS AS MEASURED BY THE NITROGEN EQUILIBRIUM

Author Affiliations

BALTIMORE

From the Medical Clinic of The Johns Hopkins Hospital.

Arch Intern Med (Chic). 1918;XXII(6):750-758. doi:10.1001/archinte.1918.00090170060003
Abstract

In a previous publication1 it was claimed that probably the lowest diet which will conserve the physical and mental efficiency of the diabetic is that which maintains the nitrogen equilibrium of the patient. The experiments reported at that time showed that on a so-called carbohydrate-free diet, in which the proteins and fat were approximately equal to each other, gram for gram, maintenance, as measured by the nitrogen balance, was obtained at from 1,500 to 2,000 calories, the variations usually depending on the size and the sex of the patient. No attempts were made to determine which of the ingredients of a starch-free dietary, fat, protein or alcohol, was the most efficient protein sparer. In order to administer a diet of as low caloric value as possible, and still establish maintenance, it is essential to have this information.

The aim of the present investigation is to determine the comparative value of

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