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Article
November 1916

GLUCOSE FORMATION FROM PROTEIN IN DIABETES

Author Affiliations

NEW YORK

From the Chemical Laboratory of the Montefiore Home and Hospital for Chronic Invalids, New York City.

Arch Intern Med (Chic). 1916;XVIII(5):584-605. doi:10.1001/archinte.1916.00080180029002
Abstract

1. INTRODUCTION  The origin of carbohydrates from protein in the animal body has becomes a very firmly established fact in spite of the animated controversies of the past. Proteins have been demonstrated in numerous researches to yield carbohydrates in metabolism. The same holds true for many of the amino-acids, which enter into the constitution of proteins.1 Indeed there is good existing evidence showing that this is to be regarded as a normal metabolic process.2It is however in the study of diabetes that a knowledge of sugar formation from protein becomes very essential, for not only is protein food ingested by diabetics converted into glucose, but extensive formation of this monosaccharid is known to take place from the diabetic's own tissue proteins. The importance of these considerations has stimulated numerous experimental investigations. Although much new data have been obtained as a result, considerable obscurity

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