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Nitrogen Balance Responses of Young Men to Lysine Supplementation of Bread

Electrochemicals Department, E. I. du Pont de Nemours and Company, Inc., Wilmington, Delaware 19898, and Shuman Chemical Laboratory, Battle Ground, Indiana

Nitrogen balance studies were carried out with male graduate students consuming diets in which 86 to 87% of total protein came from white flour supplied in the form of bread, the remainder of the protein being supplied by nonfat dry milk, fruit and vegetables. Diets were fed at two protein intakes: approximately 0.75 g/kilogram and 1.1 g/kilogram of body weight. After standardization of all subjects by feeding bread diets without added lysine for 9 days, nitrogen balance responses were measured in the succeeding 12-day periods with experimental groups receiving diets containing L-lysine·HCl baked into the bread at 0.15, 0.25 and 0.45% based on flour weight. Control groups received bread with isonitrogenous amounts of glycine baked into the bread. Group responses to lysine supplementation were positive and statistically significant (P < 0.05).

² Shuman Chemical Laboratory, Battle Ground, Indiana.

³ Present address: Industrial and Biochemicals Department, E. I. du Pont de Nemours and Company, Inc., Wilmington, Delaware 19898.

Manuscript received 24 July 1969.