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Article
April 17, 1943

A HIGH PROTEIN BEVERAGE

Author Affiliations

New York

From the Departments of Surgery and Nutrition, Columbia University.

JAMA. 1943;121(16):1283. doi:10.1001/jama.1943.62840160001007

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Abstract

Low serum proteins are encountered in a number of conditions including diseases of the liver, kidney, stomach and intestine and during protracted convalescence from operations on the alimentary canal, e. g. after abdominal perineal resections of the rectum and in extensive and prolonged infections of burns. The ingestion of solid food by many of these patients is inadvisable or unacceptable, and the intravenous injection of proteins or amino acids over a prolonged period may not be entirely practicable or economical.

Therefore it seemed desirable to prepare a beverage that is rich in biologically important proteins. For this purpose we used a base of milk or evaporated milk to which egg white and powdered milk (Dryco) was added.

The method of preparation is simple. It consists in mixing milk powder gradually with frozen egg white, which has been beaten until foamy (but not dry) with an egg beater and then adding

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