The basal metabolic rate has justly come to be regarded as one of the important physiologic constants of the body. The normal values for heat production have been established within the past three decades by American investigators, chiefly as the result of the efforts of Du Bois, Boothby and F. G. Benedict. As is well known, the postabsorptive metabolism is affected by sex, age, and size or surface area. To these determinants, it would now appear, it may be necessary to add the hereditary factor of race and, possibly, the environmental effect of dietary habits. It is known, of course, that different investigators have reported that dietetic, racial, climatic and other variations, apart from those of pathologic conditions, influence the basal metabolism, but the results were frequently inconclusive or contradictory.1 Because the normal variations may be as much as ± 10 per cent, and occasionally even more, it is
RACIAL AND DIETARY FACTORS IN BASAL METABOLISM. JAMA. 1932;99(20):1692–1693. doi:10.1001/jama.1932.02740720046014
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