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Article
June 20, 1931

HEAT PRODUCTION AFTER INGESTION OF PROTEIN

JAMA. 1931;96(25):2106. doi:10.1001/jama.1931.02720510026010
Abstract

It has become a platitude that the transformation of protein in the organism is primarily the story of the behavior of amino-acids in the chemical changes involved in intermediary metabolism. When amino-acids reach the blood stream either after absorption from the alimentary tract or as the result of experimental introduction into the circulation, they do not tarry there long. In a short time they find their way into the tissues. Liver and muscle retain a considerable quota for some time. The sequence of events has been described by Halliburton and McDowall1 as follows: Having loaded themselves with amino-acids, the tissues proceed to pick out those they particularly require, either to incorporate them into their own substance or for the production of secretions; those amino-acids not so required, however, may be retained or transferred to some tissue, where they are broken down and the nonamino part used as fuel. There

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