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Factors Influencing Storage of Protein with Low-Calorie Diets

Two Figures

Department of Metabolism, The Montreal General Hospital, Montreal, Quebec, Canada

A study was made of the nitrogen metabolism of diabetics treated with low calorie diets but with different amounts of carbohydrate and fat and different amounts of vegetable and animal proteins.

The findings fit in with previous observations that carbohydrates tend to enhance, whereas fats tend to interfere with storage of protein in the body; and that the latter is not only also influenced by the total amount of protein in the diet, but also by the relative amount of protein of high biological (protein-sparing) value.

The observation made with diets of normal caloric content that time is a factor which influences the protein-sparing action of carbohydrates is confirmed with diets of low caloric contents.

The many practical applications of these newly-established facts of nutrition are suggested from the many people who for different reasons in health or disease must reduce the caloric contents of their diets. Experiences with skeletal growth in diabetic children are cited as examples.