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The Role of Dietary Protein in Hemoglobin Formation¹

Departments of Physiological Chemistry, Wayne University College of Medicine, Detroit, and Yale University, New Haven

The administration of a diet low in protein (lactalbumin) but adequate in all other known respects produces a mild chronic anemia in rats.

The "low-protein anemia" may be prevented or cured by the allowance of an adequate protein intake without an alteration in the amounts of calories, minerals, or vitamins consumed.

Increasing the intake of either calories or iron has no consistent beneficial effect on hemoglobin formation in the lowprotein animals.

These observations warrant the conclusion that an adequate intake of dietary protein is essential for normal hemoglobin formation in the rat.

A portion of the data in this paper is taken from a dissertation presented by Aline Underhill Orten in partial fulfillment of the requirements for the degree of Doctor of Philosophy, Yale University, 1937.

Preliminary reports were made before the American Society of Biological Chemists, Toronto, 1939, and the American Institute of Nutrition, New Orleans, 1940.

Manuscript received 4 January 1943.

This article has been cited by other articles:

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