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The comparative nutritional value of foodstuffs under stress conditions

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The comparative nutritional value of foodstuffs under stress conditions

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Content THE COMPARATIVE NUTRITIONAL VALUE
OF FOODSTUFFS UNDER STRESS
CONDITIONS
A T h e s is
P r e s e n t e d to
th e F a c u l t y o f th e D epartm ent o f B io c h e m is try
o f th e U n i v e r s i t y o f S o u th e rn C a l i f o r n i a
I n P a r t i a l F u l f i l l m e n t
o f th e R e q u ire m e n ts f o r th e Degree
M a s te r o f S c ie n c e
by
H orace A rno ld T em pleton
C a p ta in USAF
J a n u a r y 1949
U M I Number: EP41297
All rights reserved
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UMI EP41297
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This thesis, written by
under the guidance of A— i s . Faculty Committee,
and approved by all its members, has been
presented to and accepted by the Council on
Graduate Study and Research in partial fulfill
ment of the requirements for the degree of
M a s te r o f S c ie n c e
/E_._.S._Bogardus
Dean
D a te ..J & m & ry :...2- .9k 9....................
Faculty Com m ittee
....
- * Chairman
TABLE OF CONTESTS
CHAPTER PAGE
I . INTRODUCTION............................... 1
D ie t and t o l e r a n c e to c o l d ..................................... 1
S ta te m e n t o f th e p r o b l e m .......................................... 2
I I . REVIEW OF THE L ITE R A T U R E ................................................ 3
Human s t u d i e s ........................................................................ 3
F re e c h o ic e s e l e c t i o n by a n im a ls ..................... 4
S in g le food s t u d i e s .................................... 5
I I I . EXPERIMENTAL AND RESULTS ........................................... 9
S in g le food c h o ic e te c h n iq u e ............................... 9
I . Low T em perature ..................................... 11
F i r s t e x p e r i m e n t ............................................................. 11
R e s u l t s o f f i r s t e x p e rim e n t ..................................... 15
Second e x p e rim e n t . . . . . . . . . . . . . 16
R e s u l ts o f second e x p e rim e n t . . . . . . . 18
I I . T hyrox ine A d m i n i s t r a t i o n ................................ 18
E f f e c t o f c o l d ................................................................... 18
P r e l i m i n a r y e x p e r i m e n t s ........................... . . . . 19
R e s u l t s . . . . . . . 26
IV . DISCUSSION OF RESULTS.......................................................... 28
V. SUMMARY.............................................................................................. 34
BIBLIOGRAPHY ................................................................................................. 35
LIST.OF TABLES
TABLE PAGE
I . S u r v i v a l Time o f H a ts on S in g le Food D i e t s
Under Cold Room and Room T em p erature
C o n d itio n s . . . . . .......................... . . . . . 13
I I . Average D a ily Food C onsum ption i n 'C a l o r i e s
Under Cold Room and Room T em perature
C o n d i t i o n s ............................................................................. 14
I I I . S u r v i v a l Time o f R a ts on S in g le Food D i e ts
Under Cold Room C o n d itio n s . . . . . . . . 17
I T , S u r v i v a l Time o f T h yroxin e and S a l i n e -
I n j e c t e d R a ts on S in g le Food D i e t s . . . . SO
T . C om parative E f f e c t s o f S u c ro se , C asein and
M a rg arin e F a t when Fed a s S in g le Foods on
th e S u r v iv a l Time o f R a ts A d m in is te re d
D L-Thyroxine o r S a lin e ......................................... E3
¥ 1 . C om parative E f f e c t s o f S u c r o s e , C a se in and
M a rg arin e F a t when Fed a s S in g le Foods
on th e L oss o f W eight o f R a ts A d m in is te re d
D L-Thyroxine o r S a l in e ......................................... 24
T i l . A verage D a ily Food Consum ption ( C a l o r i e s ) 25
CHAPTER I
IETRQDUCTIOH
I t h a s lo n g b een re c o g n iz e d t h a t th e anim al o rg an ism
and p a r t i c u l a r l y th e human body can a d j u s t to wide d i f f e r
e n c e s i n r e l a t i v e p r o p o r t i o n s o f the. ..three, m a jo r f o o d s t u f f s ,
c a r b o h y d r a te , f a t and p r o t e i n . The Eskimo l i v e s alm o st
e n t i r e l y on f a t and p r o t e i n . The S o u th A s i a t i c l i v e s on a
d i e t w h ich i s p r e d o m in a n tly c a r b o h y d r a te . The v a r i a t i o n i n
d i e t o f men l i v i n g i n d i f f e r e n t e l i m a t i c r e g i o n s may be
d e p en d e n t upon th e fo o d s w hich a r e a v a i l a b l e o r t h e r e i s a
p o s s i b i l i t y t h a t men t o a c e r t a i n e x t e n t s e l e c t t h e i r fo o d s
and a c q u ir e food h a b i t s b e s t a d a p te d to a id them i n combat
in g c l i m a t i c s t r e s s . The p r e v a le n c e i n th e d i e t o f th e
Eskimo o f foods h ig h i n p r o t e i n and i n f a t may be due, as
Thomas (1927) b e l i e v e s , to th e u n a v a i l a b i l i t y o f c a rb o h y d ra te
fo o d s d u rin g most o f th e y e a r . B u rto n and a s s o c i a t e s (1940)
have r e p o r t e d t h a t , i n a co o l e n v iro n m e n t, human s u b j e c t s
p r e f e r fo o d s o f h i g h e r c a l o r i c d e n s i t y and lo w e r e q u i v a l e n t
r e s p i r a t o r y q u o t i e n t , b o th o f w hich a r e p ro m in e n t c h a r a c t e r
i s t i c s o f f a t s , and t h a t a p p e t i t e p l a y s a s i g n i f i c a n t r o l e
i n a c c l i m a t i z a t i o n to c o ld .
These p o s s i b l e r e l a t i o n s h i p s b etw een d i e t and t o l e r
an ce to co ld have b een s t u d i e d s p o r a d i c a l l y and l a r g e l y upon
l a b o r a t o r y a n im a ls f o r many y e a r s . Two r e c e n t i n v e s t i g a -
t i o n s c o n c e rn in g th e d i e t v o l u n t a r i l y s e l e c t e d by e x p e r i
m e n ta l a n im a ls a t d i f f e r e n t e n v iro n m e n ta l te m p e r a tu re have
p ro duced c o n f l i c t i n g e v id e n c e r e g a r d i n g th e optimum amounts
o f c a r b o h y d r a te , f a t and p r o t e i n o f th e d i e t most s u i t e d f o r
r e s i s t a n c e to low te m p e r a t u r e , Dugal and cow o rk ers (1945)
o b se rv e d t h a t a d i e t r i c h i n f a t was s u p e r i o r f o r c o ld
c o n d i t i o n s , D o n h o ffe r and V onotzky (1947a) found t h a t th e
i n t a k e o f f a t and p r o t e i n was r e l a t i v e l y c o n s t a n t r e g a r d l e s s
o f t e m p e r a tu re and a t low te m p e r a tu r e th e i n c r e a s e d c a l o r i c
i n t a k e o b se rv e d was due to i n c r e a s e d c a r b o h y d ra te i n g e s t i o n .
I t was t h e p u rp o se o f t h i s i n v e s t i g a t i o n to d e te rm in e
th e e f f i c i e n c y o f t h e v a r i o u s f o o d s t u f f s u n d e r c o n d it i o n s
i n w h ich th e v a r i a b l e f a c t o r o f a p p e t i t e would n o t be th e
d e te r m in in g f a c t o r . More s p e c i f i c a l l y th e i n v e s t i g a t i o n was
f o r th e p u rp o se o f d e te r m in in g w hich o f th e t h r e e m ajo r
f o o d s t u f f s would be m ost e f f e c t i v e i n com bating s t r e s s
c o n d i t i o n s such as th o s e imposed upon r a t s exposed to a low
e n v iro n m e n ta l t e m p e r a t u r e .
CHAPTER I I
REVIEW OE THE LITERATURE
The o b s e r v a t i o n s o f a r c t i c e x p l o r e r s c o n c e rn in g th e
r o l e o f th e d i e t i n p r o t e c t i o n a g a i n s t low t e m p e r a tu re a re
summarized by S t e f a n s s o n i n h i s A r c t i c Manual a s f o llo w s :
We f i n d , on an e x c l u s i v e l y c a r n iv o r o u s d i e t , t h a t
i f you d e r iv e l e s s t h a n 60 p e r c e n t o f y o u r c a l o r i e s
from f a t you b e g in to have a f e e l i n g o f d i s s a t i s
f a c t i o n ; when you d e r i v e o n ly 20 p e r c e n t o r 30 p e r
c e n t o f th e c a l o r i e s from f a t you a r e c o n s t a n t l y
u n c o m f o r ta b le . There i s i n th e n o r t h e r n woods a
te rm " r a b b i t s t a r v a t i o n " w h ich r e f e r s to a s i c k n e s s
and som etim es d e a t h , w h ich r e s u l t s from an a tte m p t
to g e t a lo n g on l e a n w ith o u t f a t .
Jo h n so n and Kark (1947) d u r in g World War I I , made a
s u rv e y o f th e v o l u n t a r y food consum ption o f U n ited S t a t e s
and C anadian t r o o p s s t a t i o n e d i n w id e ly d i f f e r e n t c l i m a t i c
r e g i o n s and r e p o r t e d t h a t r e g a r d l e s s o f e n v iro n m e n t, th e
p r o p o r t i o n s o f food c a l o r i e s d e r iv e d from p r o t e i n s , f a t s and
c a r b o h y d r a te s were much th e same. There was no te n d e n c y f o r
men t o construe more food e n e rg y a s f a t in a r c t i c and su b
a r c t i c r e g i o n s th a n i n te m p e ra te r e g i o n s .
The two r e p o r t s b r i e f l y r e f e r r e d to above se rv e to
i l l u s t r a t e th e c o n f l i c t i n g in f o r m a ti o n a v a i l a b l e w i t h r e g a r d
to human s t u d i e s . Most r e p o r t s a v a i l a b l e a r e sim p ly o b s e r
v a t i o n s r a t h e r th a n c o n t r o l l e d e x p e r im e n ts . U n t i l r e c e n t l y
t h e c o n t r o l l e d s tu d y o f a p o s s i b l e r e l a t i o n s h i p b etw een th e
n a t u r e o f food su p p ly , w i t h r e f e r e n c e to th e t h r e e m ain
c l a s s e s o f o r g a n i c n u t r i e n t s , and t o l e r a n c e to co ld seems to
have been l a r g e l y u n d e r t a k e n w i t h l a b o r a t o r y a n im a ls .
The work o f D ug al, L eblond, and T h e r ie n (1 9 4 5 ), r e
f e r r e d to i n th e p r e c e e d in g c h a p t e r , was co n ce rn e d w i t h th e
f r e e c h o ic e s e l e c t i o n o f p r o t e i n s , c a r b o h y d r a te s and f a t s
made by n e a r l y m atu re a l b i n o r a t s when exposed to a te m p e ra
t u r e o f - 2 ° 0 . I t was o b se rv e d t h a t th e more f a t and the
l e s s c a r b o h y d r a te s v o l u n t a r i l y consumed, th e h ig h e r was th e
t o l e r a n c e t o c o ld a s m easured by body w e ig h t changes and
s u r v i v a l t im e , Dugal and c o -w o rk ers f u r t h e r o b se rv e d t h a t
th e co nsum p tion o f a d i e t h ig h i n f a t was a s s o c i a t e d w i t h
d i s t i n c t l y lo w e r m o r t a l i t y r a t e s i n th e c o ld t h a n was t h a t
o f a d i e t c o n t a i n i n g a lo w e r p r o p o r t i o n o f f a t .
D o n h o ffe r and f o n o ts k y (1947a) u se d m ice f o r an
e x p e rim e n t o f th e same p u r p o s e . The e x p e r im e n ta l c o n d it i o n s
w ere n o t th e same i n t h a t i n th e C an ad ian e x p e rim e n ts a c o ld
e r en v iro n m en t was s e l e c t e d (-2°£i) th a n was u se d by th e
H u n g a ria n w o rk e rs ( 1 0 -1 1 ° C .} . Leblond o f f e r e d th e p r o t e i n s ,
c a r b o h y d r a t e s , and f a t s s e p a r a t e l y w h ile D o n h o ffe r used
t h r e e d i e t s , e a c h c o n t a i n i n g o n e ^ t h i r d o f a s ta n d a r d m ix tu re
and t w o - t h i r d s o f e i t h e r s t a r c h , c a s e i n , o r l a r d .
I n th e l a t e r w ork, u n d e r c o n d i t i o n s o f low tem p era
t u r e , a t r a n s i e n t p r e f e r e n c e f o r th e f a t t y d i e t was n o te d
fo llo w e d by a marked p r e f e r e n c e f o r c a r b o h y d r a te a s th e
s o u rc e o f a d d i t i o n a l c a l o r i e s .
5
D o n h o ffe r and Y onotzky (1947b) found t h a t p ro lo n g e d
a d m i n i s t r a t i o n o f t h y r o x in e to mioe r e s u l t e d i n an i n c r e a s e d
food i n t a k e . The i n c r e a s e i n food i n ta k e was a c c o u n te d f o r
a lm o st e n t i r e l y by c a r b o h y d r a t e ,
»
The o n ly p r e v i o u s •a p p ro a c h t o ' t h e problem o f r e s i s t
ance to c o ld u s i n g th e s i n g l e food te o h n iq u e was r e p o r t e d by
G daja and G e lin e o ( 1 9 3 4 ), These w o rk e rs o b se rv ed th e s u r
v i v a l tim e o f r a t s i n th e c o ld ( - 4 ° t o -1 4 °C .) and a t room
t e m p e r a tu r e when fed s t a r c h p a s t e , l a r d o r p r o t e i n i n th e
form o f cooked egg w h ite and l e a n m ea t. At room t e m p e r a tu r e
th e t h r e e d i e t s w ere e q u a l l y e f f e c t i v e i n p r o lo n g in g s u r
v i v a l , At th e low t e m p e r a tu r e th e f o llo w in g s u r v i v a l tim e s
w ere n o te d : f a s t i n g , 2 .0 d a y s; p r o t e i n , 2 .5 d a y s; f a t ,
6 d a y s; c a r b o h y d r a te , 8 .5 d a y s. U n f o r t u n a t e ly , th e food
i n t a k e on th e v a r i o u s d i e t s was n o t r e p o r t e d .
A d d i t i o n a l c o m p lic a tio n s in v o lv e d i n th e u s e o f th e
s i n g l e food te c h n iq u e a r e p e r t i n e n t t o t h i s p ro b lem .
I n 1816 Magendie p e rfo rm ed th e f i r s t s i n g l e food
e x p e r im e n ts w i t h p u r i f i e d ( o r n e a r l y p u r i f i e d ) s u b s t a n c e s .
He was i n t e r e s t e d i n d e te r m in in g th e s o u rc e o f n i t r o g e n o f
t h e t i s s u e s . He k e p t dogs on w a te r and e i t h e r s u g a r , o l i v e
o i l o r b u t t e r . On w a te r a lo n e t h e y l i v e d t e n to tw e lv e
d a y s; on o l i v e o i l o r b u t t e r , 36 d a y s; on s u g a r, 36 days
( b u t the. dogs r e c e i v i n g su g a r had m eat on t h e 32nd d a y ). He
d id n o t g iv e th e age o f th e a n im a l s . He found t h a t o l i v e
6
o i l , s u g a r o r b u t t e r k e p t th e a n im a ls a l i v e a p p ro x im a te ly
t h e same l e n g t h o f tim e .
P h i l l i p s (1924) u se d th e s i n g l e food te c h n iq u e to
s t u d y th e n u t r i t i o n a l v a lu e o f th e v a r i o u s c a r b o h y d r a te s f o r
b e e s . He found t h a t honey bees would e a t d e x t r o s e , m a lto s e ,
l e v u l o s e , t r e h a l o s e , and m e l e z ito s e and when o f f e r e d any one
o f them, d e f i n i t e l y o u t - l i v e d th e e x p e r im e n ta l c o n t r o l s
k e p t w ith o u t fo o d . They r e f u s e d g a l a c t o s e , l a c t o s e , r a .f f i n -
o s e , x y l o s e , and th e more complex p o l y s a c c h a r i d e s su c h a s
s t a r c h , d e x t r i n s , and i n u l i n . He con cluded t h a t th e s u g a r s
w h ic h th e b e es would e a t w ere u t i l i z e d and th e o t h e r s w hich
w ere r e f u s e d were n o n u t i l i z a b l e .
R i c h t e r , H o lt, and B a r e l a r e (1958) a s a p a r t o f a
s tu d y on th e g ro w th and r e p r o d u c t i o n o f r a t s k e p t on a
s e l f - s e l e c t i o n d i e t r e p o r t e d th e s u r v i v a l tim e o f a few
c a r b o h y d r a t e s , f a t s , and p r o t e i n s . D e x tro s e , o l i v e o i l , and
c a s e i n p ro d u ce d th e l o n g e s t s u r v i v a l tim e s r e s p e c t i v e l y .
O nly f o u r a n im a ls p e r group were u se d i n t h e s e p r e l i m i n a r y
e x p e r i m e n t s .
R i c h t e r (1941) r e p o r t e d a more com plete i n v e s t i g a t i o n
o f th e s i n g l e food c h o ic e m ethod. A s u rv e y was made o f
se v e n c a r b o h y d r a t e s , n in e f a t s and t e n p r o t e i n s . Average
s u r v i v a l tim e f o r t h e most e f f e c t i v e c a r b o h y d r a te , d e x tr o s e ,
was 57 d a y s, f o r th e m ost e f f e c t i v e f a t , b u t t e r , 53 days and
th e most e f f e c t i v e p r o t e i n , c a s e i n , 47 d a y s . As i n th e
p r e v i o u s e x p e rim e n t th e e x p e r im e n ta l g ro ups c o n ta in e d f o u r
a n im a l s . There was a c o r r e l a t i o n betw een s u r v i v a l tim e and
food i n t a k e i n th e c ase o f th e c a r b o h y d r a te and f a t g ro u p s
b u t n o t f o r th e p r o t e i n - f e d a n im a l s . A c t i v i t y was g r e a t e s t
f o r c a r b o h y d r a t e - f e d a n im a ls and l e a s t f o r p r o t e i n - f e d
a n im a ls . R i c h t e r r e p o r t e d t h a t t h e a n im a ls d id n o t d e v elo p
any o f th e c l a s s i c a l s ig n s o f e i t h e r m in e r a l o r v i ta m in
d e f i c i e n c i e s .
F u r t h e r s t u d i e s on th e a b i l i t y o f s i n g l e f o o d s t u f f s
to prom ote s u r v i v a l w ere made by H o lt and K a jd i (1 9 4 4 a ) .
l a r g e g ro u p s o f r a t s (1 5 -2 5 ) w e ig h in g 63 to 68 grams were
used i n t h e s t u d y . G lu c o se, o l i v e o i l , and c a s e i n w ere
s e l e c t e d a s r e p r e s e n t a t i v e o f each- group and th e s u r v i v a l
d e te rm in e d ; g lu c o s e , 2 7 .3 d a y s, o l i v e o i l , 2 7 .1 d ay s, and
c a s e i n , 8 .5 d a y s . Anim als r e c e i v i n g o n ly w a te r had an
a v e ra g e s u r v i v a l tim e o f 4 ,1 d a y s. The s u r v i v a l o f r a t s fe d
c a s e i n was t h e same as th e o th e r f o o d s t u f f s when fed to
a n im a ls o f 150-250 g ram s. F u r t h e r s u r v i v a l e x p e rim e n ts
showed t h a t g lu c o s e , l e v u l o s e , m a lto se and s u c r o s e were
e q u a l l y e f f e c t i v e in p ro m o tin g s u r v i v a l . A com p arison o f
v a r i o u s f a t s showed no s i g n i f i c a n t d i f f e r e n c e i n s u r v i v a l
tim e s o f o l i v e o i l , l a r d , l i n s e e d o i l , c o rn o i l , cocoanu t
o i l , p e a n u t o i l , or c o d l i v e r o i l .
H o lt and K a jd i (1944b) o b se rv e d t h a t s u r v i v a l was
n o t i n c r e a s e d by th e a d d i t i o n o f m i n e r a l s to th e c a rb o h y -
8
d r a t e d i e t . When v i t a m i n s w ere fed i n a d d i t i o n t o th e c a rb o
h y d r a t e , s u r v i v a l was p ro lo n g e d o n ly by t h ia m in e .
CHAPTER I I I
EXPERIMENTAL AND RESULTS
The ” s i n g l e food c h o ic e " te c h n iq u e a s u sed hy R ich ter,
H o lt and o t h e r s was em ployed. R a ts o f a s t a n d a r d age and
w e ig h t were fe d d i e t s c o n s i s t i n g o f a s i n g l e f o o d s t u f f , and
th e l e n g t h o f s u r v i v a l on th e v a r i o u s r a t i o n s d e te rm in e d .
E x p e rim e n ts were co n d u cted a t room te m p e r a tu r e c o n d i t i o n s ,
a t a low e n v iro n m e n ta l te m p e r a tu re and u n d e r c o n d it i o n s o f
e x p e r i m e n t a l l y p rodu ced h y p e r th y r o id is m .
A v a ila b le d a t a i n d i c a t e t h a t r a t s may s u b s i s t f o r
p ro lo n g e d p e r i o d s o f tim e on a d i e t c o n s i s t i n g o f a s i n g l e
f o o d s t u f f . A d m itte d ly such d i e t s a re n e v e r e n c o u n te re d
n o r m a lly i n n a t u r e , and d a t a o b ta in e d w i t h them a re n o t sub
j e c t to r e a d y i n t e r p r e t a t i o n . N e v e r t h e l e s s , p h y s i o l o g i c a l
i n t e r r e l a t i o n s h i p s may f r e q u e n t l y be d e m o n s tra te d f a r more
e f f i c i e n t l y u n d e r th e s e s i m p l i f i e d c o n d i t i o n s t h a n when a n i
m als a r e fed a more com p lete d i e t . Thus, R i c h t e r and R ice
(1945) have d e m o n s tra te d th e s p e c i f i c r o l e o f th ia m in e
h y d r o c h l o r i d e i n th e u t i l i z a t i o n o f c a r b o h y d r a te by th e r a t ,
and E r s h o f f (1946) h a s co nfirm ed w i t h th e s i n g l e food c h o ic e
method th e c a t a r a c t o g e n i c e f f e c t s o f g a l a c t o s e .
The s i n g l e food te c h n iq u e was s e l e c t e d a s a method o f
d e te rm in in g t h e c o m p a ra tiv e v a lu e o f th e v a r i o u s f o o d s t u f f s
i n m a i n t a i n in g s u r v i v a l u n d e r low te m p e r a tu re c o n d i t i o n s
s i n c e th e v a r i a b l e f a c t o r o f a p p e t i t e f o r d i f f e r e n t foods
10
i s l a r g e l y e l i m i n a t e d , R i c h t e r (1941) has s u g g e s te d t h a t
food i n t a k e depends upon t a s t e , d i g e s t i b i l i t y , a b s o r p t i o n ,
s a t i s f a c t i o n , and e x c r e t i o n . Assuming th e d i g e s t i b i l i t y ,
a b s o r p t i o n , s a t i s f a c t i o n , and e x c r e t i o n w ere e q u a l on d i e t s
o f d i f f e r e n t c o m p o s itio n , t h e n t h e a n im a ls would s e l e c t t h e
d i e t w h ich a p p e a le d t o t h e i r se n se o f t a s t e . I f th e a n im a ls
a r e a llo w e d no s e l e c t i o n th e y w i l l e a t th e a v a i l a b l e fo o d
s t u f f (e v e n th ou gh i t i s d i s t a s t e f u l ) i n s u f f i c i e n t q u a n t i t y
to m a i n t a i n th e m s e lv e s . S in c e th e l a t e r c o n d i t i o n s e x i s t
u n d e r s i n g l e food c o n d i t i o n s i t can be assumed t h a t t a s t e o r
a p p e t i t e i s n o t a g o v e rn in g f a c t o r .
H o lt and K a jd i (1944b) s t u d i e d t h e e f f e c t o f v i t a m i n
and m in e r a l su p p le m e n ts on th e s u r v i v a l o f a n im a ls on s i n g l e
fo o d s (room t e m p e r a t u r e ) , fh e a d d i t i o n o f m in e r a l s t o th e
d i e t s i n no case p r o lo n g e d s u r v i v a l . M oreover, th e a d d i t i o n
o f th e f a t - s o l u b l e v ita m in s d id n o t p r o lo n g th e l e n g t h o f
l i f e . On th e o t h e r hand, th e a d d i t i o n o f th ia m in e to the
c a r b o h y d r a te d i e t d o u b led th e s u r v i v a l tim e . H o lt and K a jd i
p o s t u l a t e a f a c t o r co n ce rn e d w ith th e u t i l i z a t i o n o f b o t h
c a r b o h y d r a te and f a t w hich i s d e p le te d b e f o r e th e th ia m in e
and w h ich p ro d u ced th e f a i l u r e o f a p p e t i t e and s u b s e q u e n t
d e a t h . W ith th e e x c e p t i o n o f th ia m in e no known v i ta m in was
found to p r o lo n g s u r v i v a l on th e s i n g l e food d i e t s .
Shaw and P h i l l i p s (1940) have s u g g e s te d t h a t th e
r e q u ir e m e n ts f o r r i b o f l a v i n a re i n c r e a s e d on a h ig h f a t
11
d i e t . The i n c r e a s e d r e q u ir e m e n ts f o r v i ta m in A, B complex
and C d u rin g h y p e rth y r o id is m have b een d e m o n s tra te d by B r i l l
e t . a l . (1943)* Grab and Lang (1944) found t h a t a d i e t a r y
d e f i c i e n c y o f v i t a m i n A o r im p a ire d th e r e s i s t a n c e o f
r a t s t o c o ld .
PART I* LOW TEMPERATURE
S i x t y - t h r e e fem a le r a t s o f th e U n i v e r s i t y o f S o u th e rn
C a l i f o r n i a s t r a i n w ere u se d i n th e i n i t i a l e x p e rim e n t. The
a n im a ls w ere r a i s e d to m a t u r i t y on a s t o c k r a t i o n and were
s e l e c t e d f o r t h e e x p e rim e n t a t a p p ro x im a te ly e i g h t months o f
age and a n a v e ra g e w e ig h t o f 244 grams (ra n g e 191 to 270
g ra m s) .
S u c ro se and V itam in T e s t C a se in 1 w ere s e l e c t e d as
r e p r e s e n t a t i v e c a r b o h y d r a te and p r o t e i n on th e b a s i s o f th e
work o f R i c h t e r ( 1 9 4 1 ) . Two ty p e s o f f a t w ere employed i n
t h e t e s t ; c o tt o n s e e d o i l 2 and m a rg a rin e f a t 3 .
E x p erim e n ts w ere conducted (1) w i t h a n im a ls k e p t i n a
l a r g e w a l k - i n r e f r i g e r a t o r a t a te m p e r a tu r e o f 2 £ 1 .5 ° C.^
1 V ita m in T e s t C a s e in , G en eral B io c h e m ic a ls , In c * ,
C h a g riu F a l l s , O hio,
2 Wesson O i l .
3 R ucoa.
^ A nim als w ere k e p t c o n tin u o u s ly i n th e d a rk e x c e p t
f o r su c h tim e s as th e y were b e in g fed o r w e ig h e d . P r e v io u s
w ork i n d i c a t e s t h a t e x c l u s i o n o f l i g h t i s w i t h o u t s i g n i f i
c a n t e f f e c t on r e s u l t i n g p a th o lo g y u n d e r co ld room c o n d i
t i o n s (Kenyon, 1 9 3 3 ).
and (2 ) u n d e r s t a n d a r d l a b o r a t o r y c o n d i t i o n s a t a n a v e ra g e
te m p e r a tu r e o f a p p ro x im a te ly 23 £ 2°C, Groups o f s i x to
e i g h t a n im a ls w ere fed th e t e s t fo o d s u n d e r th e two c o n d i
t i o n s . I n a d d i t i o n , g ro u p s o f s i x a n im a ls had a c c e s s o n ly
t o w a t e r , The a n im a ls w ere p la c e d i n i n d i v i d u a l m e ta l c ag e s
w i t h r a i s e d s c r e e n bottom s t o p r e v e n t a c c e s s f e c e s and s u f
f i c i e n t food was a d m in is te r e d to a s s u r e ad l i b , f e e d i n g .
Food c o n su m p tio n was m easured f o r th e f i r s t f o u r weeks o f
t h e e x p e rim e n t and th e a n im a ls w ere w eighed e a c h week,
B e s u l t s on s u r v i v a l tim e s a r e sum m arized i n T able I , and
th o s e f o r food consum ption i n T able II*
TABLE I
SURVIVAL TIME OP RATS ON SINGLE FOOD DIETS UNDER
GOLD ROOM AND ROOM TEMPERATURE CONDITIONS
D ie t fed Number of I n i t i a l I n d i v id u a l s u r v i v a l Average s u r v i v a l
anim als w eight tim e in days tim e in days
Cold Room S e r ie s
P a s t i n g 6 247.0 4 ,7 ,9 ,9 ,1 1 ,1 1 8 .5
■ *
1 .0
C asein 8 245.2 4 , 5 , 8 ,8 , 9 , 1 3 , 1 5 , 1 6 9 .8 1 .5
C o tto n see d o i l 6 24 7.3 4 ,9 ,1 0 ,1 2 ,1 3 ,2 5 12.2
4
2 .7
01e omar g ar ine 6 250 .8 5 , 6 , 8 , 9 , 1 6 ,2 1 10.8
+
2 .4
Sucrose 8 244.5 5 ,9 ,1 3 ,1 8 ,2 0 ,2 1 ,2 2 ,2 5 16.6 i
2.7
Room Tem perature S e r ie s
F a s t i n g 6
221 .3 9 ,1 0 ,1 0 ,1 1 ,1 2 ,1 5 11.2 ±
1 .0
C asein 6 246.0 3 2 ,3 8 ,4 4 ,5 1 ,5 3 ,5 3 45.2 3.4
C o tto n see d o i l 6 245.5 1 6 ,2 7 ,3 0 ,3 8 ,4 0 ,4 3 32.3
■ +
3.8
O leom argarine
. 6 245.0 2 1 ,2 7 ,3 6 ,3 6 ,3 7 ,5 2
34.8 ± 4 .4
Sucrose 6 245.6 3 3 ,4-2,44 ,52,54 ,68 48 .8
+
4 .6
r- 1 I n c lu d in g s ta n d a rd e r r o r o f th e mean c a l c u l a t e d as f o llo w s r
r£ d / n / / r f where " d ” i s th e d e v ia ti o n from th e mean and ,fn ,T i s the number o f
o b s e r v a t i o n s .
t—*
w
TABLE I I
AVERAGE DAILY FOOD CONSUMPTION IN CALORIES UNDER COLD
ROOM AND ROOM TEMPERATURE CONDITIONS
D ie t fe d 1 s t week 2nd week 3rd week 4 th week
Cold Room S e r ie s
C asein CO
CO
V
39s — —
C o tto n see d o i l 246 395
522 -
M argarine f a t 176 394 — -
Sucrose 51® 587 635
Room Tem perature S e r ie s
C asein 166 216 226 276
C o tto n see d o i l 226 236 225 185
M argarine f a t 226 176 236 235
Sucrose 426 386 346 326
“Number o f anim als in c lu d e d in the av erag e .
H
15
The f i n d i n g s i n d i c a t e t h a t r a t s m a in ta in e d u n d e r c o ld
room c o n d i t i o n s d i f f e r e d s i g n i f i c a n t l y from th o s e u n d e r room
te m p e r a tu r e c o n d i t i o n s i n s o f a r a s l e n g t h o f s u r v i v a l was
c o n c e rn e d on d i e t s c o n s i s t i n g s o l e l y o f s u c r o s e , c a s e i n ,
c o tt o n s e e d o i l o r m a rg a rin e f a t , Hot o n ly was s u r v i v a l tim e
d e c r e a s e d a t th e lo w er e n v iro n m e n ta l te m p e r a tu r e on a l l
d i e t s t e s t e d ( i n c l u d i n g f a s t i n g c o n t r o l s ) , b u t a m arked-
d i f f e r e n c e was o b se rv e d i n th e c o m p a ra tiv e a b i l i t y o f fo o d
s t u f f s t o m a i n t a i n s u r v i v a l a t a t e m p e r a tu re o f 2 ° 0 . a s
c o n t r a s t e d to 23°0* Under room te m p e r a tu re c o n d i t i o n s t h e
a v e ra g e s u r v i v a l tim e exceeded 30 days on a l l d i e t s t e s t e d
i n c o n t r a s t to 1 1 .2 days f o r f a s t i n g c o n t r o l s . No o v e r
l a p p i n g i n s u r v i v a l tim e o c c u rre d b e tw ee n a n im a ls fed th e
v a r i o u s d i e t s and f a s t i n g c o n t r o l s . F u rth e rm o re , i n
a g re e m e n t w i t h t h e f i n d i n g s o f R i c h t e r and H o lt (1938) no
s i g n i f i c a n t d i f f e r e n c e was o b se rv e d i n th e s u r v i v a l tim e o f
r a t s f e d d i e t s c o n s i s t i n g s o l e l y o f s u c r o s e , c a s e i n , c o t t o n
seed o i l o r m a rg a rin e f a t , a lt h o u g h a n im a ls r e c e i v i n g c a s e i n
o r s u c r o s e l i v e d somewhat lo n g e r t h a n th o s e fe d c o tt o n s e e d
o i l o r m a rg a rin e f a t . I n t h e c o ld room s e r i e s , however,
a t l e a s t 50 p e r c e n t o f t h e r a t s fed c a s e i n , c o tto n s e e d
o i l o r m a r g a r in e f a t d ie d d u r in g th e s u r v i v a l p e r io d o f
th e f a s t i n g c o n t r o l s , and t h e a v e ra g e s u r v i v a l tim e on
t h e s e f o o d s t u f f s exceeded by o n ly 5 days t h a t o f a n im a ls
r e c e i v i n g no food a t a l l . R a ts fe d s u c r o s e , how ever,
16
l i v e d s i g n i f i c a n t l y l o n g e r th a n th o s e fe d o t h e r d i e t s
t e s t e d .
Food consu m p tio n d a t a i n d i c a t e t h a t th e l o n g e r s u r
v i v a l o f s u c r o s e - f e d r a t s u n d e r c o ld room c o n d it i o n s was
c o r r e l a t e d w i t h a g r e a t e r food i n t a k e t h a n t h a t i n g e s t e d by
a n im a ls fe d c a s e i n o r c o tto n s e e d o i l . Under e o ld room
c o n d i t i o n s d u rin g t h e f i r s t two weeks o f f e e d in g a n im a ls fed
c o tt o n s e e d o i l consumed 55 p e r c e n t o f t h e number o f c a l
o r i e s consumed by th e s u c r o s e a n im a ls w h ile th e c a s e i n - and
m a r g a r in e - f e d a n im a ls consumed o n ly 40 p e r c e n t o f th e num
b e r o f c a l o r i e s consumed by th e s u c r o s e a n im a ls .
The c o ld room p o r t i o n o f th e e x p e rim e n t was r e p e a t e d
u n d e r s l i g h t l y d i f f e r e n t c o n d i t i o n s . The a n im a ls were p l a c
ed i n th e cold room f o r an a d a p t a t i o n p e r i o d o f f i v e to
tw elv e d a y s . D urin g t h i s p e r i o d th e a n im a ls w ere m a in ta in e d
on s to c k r a t i o n . R a ts t h a t l o s t more t h a n SO grams d u rin g
t h i s p e r i o d were d is c a r d e d and n o t u se d f o r su b s e q u e n t
s t u d y . The g ro u p s fed s u c r o s e , c a s e i n and c o tt o n s e e d o i l
had an a v e ra g e w e ig h t o f 223 grams ( r a n g e 190 to 254 g ra m s ).
The a n im a ls fe d m a rg a rin e f a t had a n a v e r a g e w e ig h t o f 200
grams (ra n g e 160 to 236 g r a m s ). R e s u l ts a r e summarized i n
T able I I I ,
TABLE I I I
SURVIVAL TIME OF RATS ON SINGLE FOOD DIETS .UNDER
COLD ROOM CONDITIONS
D ie t fed Number o f I n i t i a l I n d i v id u a l s u r v i v a l Average s u r v iv a l
anim als w eight time in days tim e in days'*
F a s t i n g 6 22 2 .3 3 , 4 , 4 , 4 , 7 , 8 5 .0 * 0. 5
C asein 10, 223.2 4 , 5 , 6 , 6 , 6 ,1 2 ,1 2 ,1 4 ,1 5 ,1 5 9 .5 ± 1 .4
C o tto n see d o i l 10 223.4 2 , 2 , 3 , 5 , 6 , 9 , 1 0 , 1 1 , 1 2 , 3 4 9 .4 ± 2 .9
M argarine f a t 7 200.0 6 ,2 3 ,2 8 ,3 0 ,3 0 ,3 1 ,3 1 2 5 .6 ± 3.2
S ucrose 10 223. 3 1 1 ,1 1 , 2 1 ,2 7 ,2 7 ,2 8 ,2 8 ,2 9 ,3 1 ,3 $ 4 . 6 t 2 .5
I n c lu d in g s ta n d a r d e r r o r o f the mean c a l c u l a t e d as fed^/n //n where f,dn i s
th e d e v ia ti o n from th e mean and "nfl i s th e number o f o b s e r v a tio n s .
H
-< 3
18
R e s u l t s o f th e second e x p e rim e n t a r e i n c lo s e a g r e e
ment w i t h p r e v i o u s r e s u l t s w i t h th e e x c e p ti o n o f th e s u r v i
v a l o f a n im a ls fe d m a r g a rin e f a t . M a rg a rin e f a t was a s e f
f e c t i v e a s s u c ro s e i n p ro m o tin g s u r v i v a l . As i n th e p r e v i
ous e x p e rim e n t r a t s fed c a s e i n o r c o tto n s e e d o i l s u rv iv e d
o n ly f o u r days lo n g e r t h a n th o s e r e c e i v i n g no fo o d . The
s u r v i v a l o f a n im a ls on s u c ro s e and m a rg a rin e f a t was s i g n i f
i c a n t l y lo n g e r t h a n t h a t o f a n im a ls fed c a s e i n o r c o tto n s e e d
o i l .
I I . THYROXINE ADMINISTRATION
D uring e x p o su re t o c o ld , th e m e ta b o lism o f a n im a ls i s
i n c r e a s e d in d e p e n d e n t o f v o l u n t a r y m u sc u la r a c t i v i t y so t h a t
th e " r e s t i n g '’ m e ta b o lism may amount to f o u r tim e s t h e b a s a l
r a t e ( G-iaja, 1 9 2 5 ), o r a s much a s f i v e tim e s i n man d u r in g
s h i v e r i n g (A dolph and M olnar, 1 9 4 6 ).
The p h y s i o l o g i c a l r e s p o n s e to c o ld s t i m u l u s i s
e v i d e n t l y m ed iate d th r o u g h s e v e r a l r e l a t e d e n d o c rin e a c t i o n s .
The r o l e o f th e t h y r o i d g l a n d s , th e a d r e n a l s and th e
p i t u i t a r y h a s been e s t a b l i s h e d by Ring (1 9 4 2 ), B r i t t o n
(1928) T y s lo w itz and Astwood (1 9 4 2 ). I t i s a p p a r e n t t h a t
th e i n c r e a s e d m e ta b o lism o b se rv e d u n d e r low t e m p e r a tu re
c o n d i t i o n s i s n o t due t o th e a c t i v i t y o f th e t h y r o i d a lo n e .
I t was f e l t t h a t i f th e m e ta b o lism o f th e e x p e r im e n ta l a n i
m als was r a i s e d by t h e a d m i n i s t r a t i o n o f D L -th y ro x in e th e
s t r e s s c o n d i t i o n s o f low te m p e r a tu r e would i n a se n se be
s i m u l a t e d .
Due to th e c o m p lic a te d n a t u r e o f t h e i n c r e a s e i n
m etab o lism i n th e co ld p a r t i c u l a r l y on th e s i n g l e food
d i e t s , a n e x p e rim e n t was d e sig n e d to d e te rm in e t h e amount
o f D L -th y ro x in e n e c e s s a r y t o s im u la te th e s t r e s s c o n d it i o n s
o b se rv e d a t a te m p e r a tu r e o f 2° C*
E i g h t y - f o u r fem ale r a t s o f th e U n i v e r s i t y o f S o u th e rn
C a l i f o r n i a s t r a i n w ere s e l e c t e d f o r th e e x p e rim e n t a t
a p p r o x im a te ly s i x m onths o f age and an a v e ra g e w e ig h t o f 172
grams ( ra n g e 130 to 192 g ra m s ). The d i e t s s e l e c t e d f o r th e
e x p e rim e n t w ere Y ita m in l e s t C a s e in , c o tt o n s e e d o i l and
s u c r o s e . Four g ro u p s o f s i x a n im a ls w ere used f o r e a c h
d i e t . T hree l e v e l s o f D L -th y ro x in e (25 ^ p g ./m l., 50 / i g . / m l . ,
100 > a g ./m l.) w ere a d m in is te r e d t o t h r e e o f th e g ro u p s by
d a i l y i n t r a p e r i t o n e a l i n j e c t i o n and t h e f o u r t h group r e c e i v e d
an e q u a l volume o f norm al s a l i n e s o l u t i o n a s a c o n t r o l . Two
f a s t i n g c o n t r o l g ro u p s o f s i x a n im a ls e a c h r e c e i v e d o n ly
w a t e r . One f a s t i n g group r e c e i v e d d a i l y i n j e c t i o n s o f 100
yug. D L -th y ro x in e and th e o t h e r an e q u a l volume o f norm al
s a l i n e s o l u t i o n . The a n im als w ere p la c e d i n m e ta l cages
w i t h r a i s e d f l o o r s to p r e v e n t a c c e s s t o f e c e s . S u f f i c i e n t
food was p r o v id e d to a s s u r e ad l i b , f e e d i n g . A nim als were
w eighed a t se v en day i n t e r v a l s and th e s u r v i v a l tim e s
r e c o r d e d . R e s u l t s a re sum m arized i n T ab le IT .
TABLE IV
SURVIVAL TIME OF THYROXINE- AND SALINE-
INJECTED RATS ON SINGLE FOOD DIETS
Experimental group Dose of
thyroxine
/ i g .
Initial
weight
grams
Individual survival
time
days
Average survival
time
days
Fasting 02 171.5
7 ,1 1 * 1 3 ,1 4 ,1 4 ,2 0
13.2 3 b 1 .6
100 170.8 8 ,9 ,9 ,1 0 ,1 1 ,1 5 10.3
+
1 .2
Casein 0 172.7 3 2 ,3 8 ,3 8 ,3 9 ,4 8 ,4 9 40.7
+•
2 .5
;25 172.5 1 5 ,1 9 ,2 1 ,2 2 ,2 4 ,2 9 21.7
+
1 .8
50 172.4 1 3 ,1 7 ,1 7 ,2 5 ,2 7 ,2 9 2 1 .3
4
2 .4
100 171.0 9 ,1 0 ,1 1 ,1 8 ,1 8 ,2 3 14.8
+
2 .1
Sucrose 0 172.0 2 9 ,4 6 ,4 6 ,5 7 ,5 7 ,5 7 48.7
+
4 .1
25 171.5 2 3 ,2 4 ,2 5 ,2 6 ,3 0 ,3 0 2 6 .3
±
0.7
50 172.2 2 5 ,2 5 ,3 0 ,3 1 ,3 7 ,3 9 29.5
+
2 .0
100 171.8 1 5 ,2 3 ,2 8 ,3 0 ,3 0 ,3 1 26.2 t 2 .3
Cottonseed oil 0 163.0 1 8 ,2 0 ,2 6 ,2 8 ,2 8 2 4 .0
4
1.9
25 170.7 2 0 ,2 3 ,2 3 ,2 6 ,2 7 ,3 0 ' 24.9 1 .3
50 171.7 9 ,1 2 ,1 2 ,2 4 ,2 7 ,3 1 19.2
*
3 .4
100 170.8 1 2 ,1 3 ,1 4 ,1 4 ,1 4 ,1 7 14 .0
J
0 .6
^ 1 Including standard error of the mean calculated as follows:
JEd /n //n where f , d! t is the deviation from the mean and ’ ’ n1 1 is the number of ob
servations.
o
Administered an equal volume of normal saline.
co
o
21
The d a t a i n d i c a t e t h a t th e a d m i n i s t r a t i o n o f DL-
t h y r o x in e a t s u f f i c i e n t l y h ig h l e v e l s m a t e r i a l l y re d u c e s t h e
s u r v i v a l tim e o f a n im a ls fed s i n g l e food d i e t s . The 25 and
50 jig. l e v e l s w ere n o t s u f f i c i e n t l y l a r g e to p ro d u ce con
s i s t e n t r e d u c t i o n i n s u r v i v a l tim e . At l e a s t 50 p e r c e n t o f
th e a n im a ls r e c e i v i n g th e 100 jig. i n j e c t i o n s d ie d b e fo r e th e
f i r s t c o n t r o l a n im a l. The 1 0 0 ^ g . l e v e l p ro d u ced s u r v i v a l
tim e s t h a t w ere i n c l o s e agreem ent w i t h th e cold room f i n d
in g s fT a b le I ) . The s u r v i v a l o f a n im a ls on s u c r o s e was
s i g n i f i c a n t l y g r e a t e r t h a n th o s e fed e i t h e r e a s i n o r c o t t o n
se e d o i l .
On th e b a s i s o f th e p r e c e e d in g e x p e rim e n t t h e 1 0 0jag.
l e v e l o f 3)L -thyroxine was s e l e c t e d f o r f u r t h e r e x p e r im e n ts .
The e x p e rim e n t was r e p e a t e d u s in g l a r g e r g ro u p s o f a n im a ls
( t e n a n im a ls p e r g r o u p ) . The c o n d i t i o n s w ere s i m i l a r w i t h
th e fo llo w in g e x c e p t i o n s . Female r a t s o f th e U n i v e r s i t y o f
S o u th e rn C a l i f o r n i a s t r a i n were s e l e c t e d f o r th e e x p e rim e n t
a t a p p r o x im a te ly s i x m onths o f age and a n a v e ra g e w e ig h t o f
170 grams ( ra n g e 145 to 210 g ra m s ). The d i e t s s e l e c t e d were
Y ita m in T e st Gas in-, s u c ro s e and m a r g a r in e f a t . f o r th e f i r
s t t e n days o f th e e x p e rim e n t & L -th y ro x in e was a d m in is te r e d
d a i l y a t a l e v e l o f 100jig./m l. p e r r a t ; t h e r e a f t e r i t was
a d m i n i s t e r e d on a l t e r n a t e days i n d o ses o f 200jag ,/ m l ,
u n t i l d e a t h . C o n tro l g ro u p s r e c e i v e d a n e q u a l number o f
i n j e c t i o n s o f norm al s a l i n e o f th e same volume (1 m l . / d a y ) .
22
l a s t i n g c o n t r o l g ro ups o f s i x a n im a ls were a d m in is te r e d th e
same l e v e l o f B L -th y ro x in e and s a l i n e . Food i n t a k e was
m easured e v e ry o th e r d a y . The r e s u l t s on s u r v i v a l a re sum
m arized i n T able Y. Those on w e ig h t l o s s a re g iv e n i n
T able VI, w h ile d a t a on food consum ption a re r e c o r d e d i n
T ab le V I I ,
TABLE V
COMPARATIVE EFFECTS OF SUCROSE,. CASEIN AND MARGARINE FAT W HEN FED
AS SINGLE FOODS ON THE SURVIVAL TIME OF RATS ADMINISTERED DL-THYROXINE OR SALINE
D ie t fe d Number of
anim als
I n d i v id u a l s u r v iv a l tim e Average s u r v iv a l
(days) tim e (days)-*-
Thyroxine S e r ie s
F a s tin g
6 7 , 7 , 8 , 9 , 9 , 1 1 , 1 1 8.5 i 0 .6
M argarine
10 9,10,19,20., 2 3 ,2 3 ,2 5 ,2 5 ,3 0 ,3 1 21.5 * 2 .3
C asein
10 9 ,1 1 ,1 2 ,1 3 ,1 3 ,1 4 ,1 4 ,1 5 ,2 2 ,2 2 14.5 i 1 .3
Sucrose
10 2 3 ,2 3 ,2 6 ,2 6 ,2 6 ,2 6 ,2 8 ,3 0 ,3 .1 ,3 5 27.5 i 1.1
S a lin e S e r ie s
F a s t i n g
6 1 1 ,1 2 ,1 4 ,1 4 ,1 5 ,1 6 13.7 * 0 .7
M argarine f a t
8 2 3 ,3 3 ,3 4 ,3 7 ,3 8 ,5 0 ,5 2 ,6 1 47.2 * 4 .4
C asein
8 1 1 ,2 5 ,2 8 ,3 4 ,3 7 ,4 7 ,5 2 ,6 2 37.1 * 5 .4
Sucrose
8 1 3 ,4 6 ,5 3 ,5 4 ,5 9 ,6 2 ,6 5 ,7 2 53.0 i 6 .0
■^Including s ta n d a rd e r r o r o f th e mean c a l c u l a t e d as fo llo w s r ^ d ^ / n h n
where nd,f i s th e d e v ia ti o n from th e mean and nnn i s th e number o f o b s e r v a tio n s .
TABLE VI
COMPARATIVE EFFECTS OF SUCROSE, CASEIN AND MARGARINE FAT W HEN FED AS
SINGLE FOODS ON THE LOSS OF WEIGHT OF RATS ADMINISTERED DL-THYRGXINE OR SALINE
E x p e rim e n ta l Group
(Loss o f w eight in grams)
1 s t Week 2nd Week 3rd Week 4 th Week
Thyroxine s e r i e s
F a s t i n g 536*
- -
-
M argarine f a t 4610 299 106 92
C asein 4110 334 362
-
Sucrose 2910 2710 2310 133
S a lin e S e r ie s
F a s t i n g 466 152 -
M argarine f a t 308 198 128 l l 8
C asein 348 207 167 136
Sucrose 147 l l 7 157 157
'c * Number o f anim als s u r v iv in g .
to
TABLE ¥ 1 1
AVERAGE DAILY POOD CONSUMPTION (CALORIES)
E x p erim e n tal Group 1 s t Week . 2nd Week 3rd Week 4 th Week
T hyroxine S e r ie s
M argarine f a t
7 . 410*
1 6 .910 2 2 .26 . 2 3 .02
C asein
5 . 110 1 2 .14
-
Sucrose 5 5 .410 3 7 .410 3 2 .010
4
35.6
C o n tro l S e r ie s (S a lin e )
M argarine f a t 19.0** 19.4
2 4 .4 24.7
C asein 12 .0 10.6 13.5 1 8 .0
Sucrose 38.8 2 8 .8 3 0 .8 3 1 .4
v~ Number o f a n im als s u r v iv in g a t end o f week.
** A ll anim als su rv iv e d .
c o
C Ji
26
The r e s u l t s i n d i c a t e t h a t th e s u r v i v a l tim e o f th e
t h y r o x i n e - i n j e c t e d r a t s was s i g n i f i c a n t l y l e s s on a l l d i e t s
t e s t e d ( i n c l u d i n g f a s t i n g c o n t r o l s ) th a n t h a t o f a n im a ls
s i m i l a r l y t r e a t e d h u t a d m in i s t e r e d s a l i n e , F u rth e rm o re , a
marked d i f f e r e n c e was o b se rv e d i n th e r e l a t i v e e f f e c t i v e n e s s
o f c a s e i n i n m a i n t a i n i n g s u r v i v a l u n d e r th e two e x p e r im e n ta l
c o n d i t i o n s . I n th e s a l i n e s e r i e s , no s i g n i f i c a n t d i f f e r
e n c e s w ere o b se rv ed i n th e s u r v i v a l tim e o f r a t s fed d i e t s
c o n s i s t i n g s o l e l y o f c a s e i n , s u c r o s e o r m a rg a r in e f a t . I n
th e t h y r o x in e s e r i e s how ever, t h e s u r v i v a l tim e o f c a s e i n -
fe d r a t s was s i g n i f i c a n t l y l e s s t h a n t h a t o f a n im a ls fed
s u c r o s e or m a rg a rin e f a t (T a b le ¥ ) .
The d a ta i n d i c a t e t h a t s u c r o s e - f e d r a t s i n b o th th e
th y r o x in e and s a l i n e s e r i e s i n g e s t e d more c a l o r i e s th a n
a n im a ls s i m i l a r l y t r e a t e d b u t fe d c a s e i n o r m a rg a rin e f a t .
A marked r e d u c t i o n was o b se rv e d i n th e c a l o r i c in ta k e o f th e
c a s e i n - and m a r g a r in e - f e d r a t s d u r in g th e f i r s t week o f
th y r o x in e a d m i n i s t r a t i o n , w here a c a l o r i c i n t a k e o f o n ly
4 2 .5 p e r c e n t and 59 p e r c e n t r e s p e c t i v e l y o f t h a t consumed
by s a l i n e - i n j e c t e d r a t s on s i m i l a r r a t i o n s was r e c o r d e d . No
s i g n i f i c a n t r e d u c t i o n i n c a l o r i c i n t a k e was o b se rv e d f o l lo w
in g t h y r o x in e a d m i n i s t r a t i o n i n th e s u c r o s e - f e d r a t s . A f t e r
th e f i r s t week o f f e e d in g a marked in c r e a s e was o b se rv e d i n
th e c a l o r i e i n ta k e o f c a s e i n 2 and m a r g a r in e - f e d r a t s i n th e
th y r o x in e s e r i e s . I n th e m a r g a r in e - f e d g ro u p food con-
E7
sumption, r o s e by th e t h i r d week to v a l u e s s i m i l a r to t h a t
o b ta in e d i n th e s a l i n e s e r i e s . I n th e c a s e i n - f e d group
how ever, a n im a ls d ied b e fo r e any a p p r e c i a b l e i n c r e a s e i n
c a l o r i c consu m ptio n had o c c u r r e d .
The s u r v i v a l tim e s f o r th e s u c r o s e - and c a s e i n - f e d
a n im a ls r e c e i v i n g 100 ^ ig . o f th y r o x in e a r e i n c lo s e a g r e e
ment i n th e two s e r i e s o f t e s t s .
A com parison o f th e f i n d i n g s o f th e two th y r o x in e
e x p e rim e n ts i n d i c a t e a d i f f e r e n c e i n th e a b i l i t y o f c o t t o n
se e d o i l and m a rg a rin e f a t t o p r o lo n g s u r v i v a l . A nim als o f
th e same age and w e ig h t s u rv iv e d 14 days when fed c o t t o n
se e d o i l and E l . 5 days when fed m a rg a rin e f a t .
CHAPTER IV
DISCUSSION OP RESULTS
The e x p e rim e n ts r e p o r t e d h e r e i n d i c a t e t h a t r a t s
a d m i n i s t e r e d t h y r o x in e o r m a in ta in e d a t a low e n v iro n m e n ta l
te m p e r a tu r e do n o t l i v e s i g n i f i c a n t l y lo n g e r on a d i e t
c o n s i s t i n g s o l e l y o f c a s e i n t h a n a n im a ls fed no food a t a l l .
A nim als fed s u c r o s e o r m a rg a rin e f a t , how ever, u n d e r th e same
e x p e r i m e n t a l c o n d i t i o n s l i v e s i g n i f i c a n t l y l o n g e r t h a n th o s e
fe d c a s e i n . O b s e r v a tio n s o f food con sum p tion made d u r in g
th e c o u rs e o f th e e x p e rim e n ts s u g g e s t t h a t c a s e i n - f e d a n i
m a ls f a i l to i n g e s t s u f f i c i e n t c a l o r i e s to meet r e q u ir e m e n ts
f o r s u r v i v a l .
No s i g n i f i c a n t d i f f e r e n c e i n s u r v i v a l e x i s t s betw een
g ro u p s o f a n im a ls fed th e same d i e t s u n d e r room te m p e r a tu r e
c o n d i t i o n s o r when i n j e c t e d w i t h norm al s a l i n e . Under
t h e s e c o n t r o l c o n d i t i o n s , c a s e i n - f e d a n im a ls a l s o i n g e s t
few er c a l o r i e s t h a n th o se fed m a rg a rin e f a t o r s u c r o s e .
On th e b a s i s o f th e s h o r t tim e p e r io d in v o lv e d i n th e
p r e s e n t e x p e r im e n ts , i t i s im p ro b a b le t h a t v i ta m in o r m in e r
a l d e f i c i e n c i e s a r e a m ajo r f a c t o r i n th e r e s u l t s o b ta in e d ,
a l t h o u g h i t i s p o s s i b l e t h a t u n d e r th e u niq u e c o n d i t i o n s o f
th e e x p e rim e n t r e q u ir e m e n ts f o r one o r more n u t r i e n t s may
have been i n c r e a s e d to th e p o i n t t h a t a d e f i c i e n c y may have
b e e n p ro d u c e d .
29
The f a i l u r e o f o a s e i n t o p ro lo n g s u r v i v a l may be
a s s o c i a t e d w i t h f a c t o r s o t h e r t h a n i t s n u t r i t i o n a l v a l u e .
E o l t (1 944 a) has shown t h a t s u r v i v a l on a d i e t c o n s i s t i n g
s o l e l y o f c a s e i n i s a f u n c t i o n o f m a t u r i t y , i . e . body
w e i g h t. I t was found t h a t sm a ll a n im a ls (65 gram s) s u r
v iv e d 8 .5 days when fe d o n ly c a s e i n . The s u r v i v a l tim e o f
r a t s o f 100 to 150 gram s was 27 days and a n im a ls o f 150 to
250 grams ev en l o n g e r ■ ( a p e rio d com parable to th e s u r v i
v a l tim e o f a n im a ls fed g lu c o s e o r o l i v e o i l ) . H o lt was
a b le t o i n c r e a s e th e s u r v i v a l tim e o f c a s e i n - f e d a n im a ls
by i n c r e a s i n g th e p r o t e i n c o n te n t o f th e r a t i o n fed b e fo r e
th e b e g in n in g o f th e s i n g l e food e x p e r im e n t.
Osborne and cow orkers (19 27) o b se rv ed t h a t r a t s a t
t w o - t h i r d s o f t h e i r a d u l t w e ig h t f a i l e d t o e a t s a t i s f a c t o r
i l y and l o s t w e ig h t f o r a s h o r t p e rio d when s h i f t e d to a
d i e t c o n s i s t i n g o f o v e r 50 p e r c e n t o f p r o t e i n on t h e c a l o r
i c b a s i s . These w o rk e rs d e m o n s tra te d h y p e r tr o p h y o f th e
k id n e y f r e q u e n t l y am ounting to 50 p e r c e n t on a d i e t in
w h ich th e p r o t e i n a c c o u n ts f o r more th a n 50 p e r c e n t of. a l l
t h e c a l o r i e s . T h is h y p e rtro p h y was f i r s t a p p a r e n t a f t e r
e i g h t days o f f e e d in g and was com plete a f t e r 28-42 d a y s. At
t h r e e and a t f i v e days"no a p p r e c i a b l e i n c r e a s e was n o te d .
H o lt (1944a) s u g g e s te d t h a t sm a ll a n im a ls do n o t have
s u f f i c i e n t r e s e r v e s t o a d a p t th e m se lv e s to a p r o t e i n d i e t .
The " a d a p t a t i o n " to p r o t e i n c o n s i s t s o f th e i n c r e a s e d
30
f u n c t i o n o f th e k id n e y n e c e s s a r y f o r th e d i s p o s a l o f th e
breakdown p r o d u c t s o f p r o t e i n m e ta b o lism , i . e . u r e a d i s p o s a l .
The in c r e a s e d m e ta b o lism b ro u g h t a b o u t by th e adm in
i s t r a t i o n o f t h y r o x in e o r by low e n v iro n m e n ta l te m p e ra tu re
i n c r e a s e s t h e breakdown o f body p r o t e i n s above n o rm al. T h is
i n c r e a s e i n d e s t r u c t i o n w i t h i t s accom panying u r e a p r o d u c t i o n
t o g e t h e r w i t h th e s h i f t to a d i e t o f 100 p e r c e n t p r o t e i n may
t a x th e e x c r e t i o n c a p a c i t i e s o f th e k id n e y s beyond t h e i r
l i m i t .
From th e above e v id e n c e i t .would a p p e a r t h a t r a t s
m a in ta in e d a t low te m p e r a tu r e and th o s e r e c e i v i n g t h y r o x in e
i n j e c t i o n s f a i l t o i n g e s t s u f f i c i e n t c a s e i n c a l o r i e s f o r
s u r v i v a l due to an i n a b i l i t y t o u t i l i z e th e p r o t e i n . S ince
th e an im al w i l l consume o n ly th e amount o f p r o t e i n w hich i t
can u t i l i z e , th e food consu m ptio n d u r in g th e f i r s t week o f
f e e d i n g i s v e ry low . As the a d a p t a t i o n p r o c e s s p r o c e e d s , th e
a n im a l i n g e s t s more c a s e i n ; however d e a t h o c c u rs b e f o r e th e
food con su m p tio n i n c r e a s e s t o a p o i n t n e c e s s a r y to m a i n t a i n
l i f e . Those a n im a ls s u r v i v i n g th e l o n g e s t have a c a l o r i e
i n t a k e e q u a l t o o r g r e a t e r t h a n f a t - f e d a n im a ls a f t e r th e
second week o f th e e x p e rim e n t. Under room te m p e r a tu re c o n d i
t i o n s o r w i t h th e s a l i n e - i n j e c t e d g ro u p s , however, c a s e i n - f e d
a n im a ls a r e a b le t o a d j u s t to th e d i e t b e f o r e d e a t h o c c u rs
due t o th e low?er m e ta b o lic r a t e and re d u c e d body p r o t e i n
c a t a b o l i s m .
31
An a p p a r e n t d i f f e r e n c e i n th e a b i l i t y o f c o tt o n s e e d
o i l and m a r g a rin e f a t i n p r o lo n g in g s u r v i v a l u n d e r s t r e s s
c o n d i t i o n s was o b se rv e d i n b o th t h e low te m p e r a tu r e and
th y r o x in e e x p e r im e n ts . The a p p e a ra n c e o f t h i s d i f f e r e n c e
betw een two v e g e t a b l e f a t s o f a s i m i l a r n a t u r e was unex
p e c t e d . I n view o f th e s m a ll number o f a n im a ls employed i t .
i s q u e s t i o n a b l e w h e th e r t h e s e d i f f e r e n c e s a r e s i g n i f i c a n t .
JPurther work i s i n d i c a t e d to d e te rm in e th e v a l i d i t y o f t h e s e
o b s e r v a t i o n s and t h e i r s i g n i f i c a n c e .
The v a r i a t i o n i n s u r v i v a l tim e o f m a r g a r in e - f e d a n i
m als i n th e two c o ld room e x p e rim e n ts s u g g e s ts t h a t an
a d a p t a t i o n p e r i o d i s n e c e s s a r y f o r th e u t i l i z a t i o n o f a h i g h
f a t d i e t . A nim als p la c e d on th e s i n g l e food d i e t o f m a rg a r
in e f a t w ith no p r e v i o u s a d a p t a t i o n t o th e low e n v iro n m e n ta l
te m p e r a tu r e s u r v iv e no l o n g e r t h a n c a s e i n - f e d a n im a l s .
A nim als p la c e d on t h e m a rg a rin e f a t d i e t a f t e r a s h o r t
a d ju s tm e n t p e r i o d i n th e cold room s u r v iv e a s lo n g as s u
c ro s e fed a n im a ls . The a d a p t a t i o n to c o ld does n o t i n c r e a s e
th e s u r v i v a l tim e o f s u c r o s e - f e d a n im a ls . A d a p t a t io n to th e
h i g h f a t d i e t was a l s o i n d i c a t e d by th e i n c r e a s e i n food
co n su m p tio n a f t e r th e f i r s t week o f f e e d i n g ,
A com pariso n o f th e l o s s o f w e ig h t o f a n im a ls fe d
s u c r o s e and m a rg a rin e f a t ( t h y r o x i n e e x p e rim e n t, T able YI)
shows t h a t a f t e r t h e f i r s t week th e two g ro u p s had a p a r a l
l e l w e ig h t l o s s even th o u g h th e m a r g a r in e - f e d a n im a ls w ere
32
consum ing few er c a l o r i e s . Though q u a n t i t a t i v e i n t e r p r e t a
t i o n o f t h e e x p e rim e n t i s n o t p o s s i b l e , m a r g a rin e f a t ap
p e a r s to he more e f f e c t i v e th a n s u c r o s e ( p e r c a l o r i e con
sumed) i n m a i n t a i n i n g body w e ig h t. T h is o b s e r v a t i o n c o u ld
b e s t be c o n firm ed by th e u se o f p a ir e d f e e d in g e x p e rim e n ts .
Ho such co m p ariso n i s a v a i l a b l e f o r c a s e i n and s u c r o s e s i n c e
th e a d a p t a t i o n p r o c e s s i s p r o lo n g e d .
A t r u e e v a l u a t i o n o f th e a b i l i t y o f c a s e i n to
m a i n t a i n s u r v i v a l u n d e r e x p e r im e n ta l h y p e r th y r o id is m o r low
e n v iro n m e n ta l te m p e r a tu re can o n ly be o b ta in e d by f i r s t
a d a p t in g a n im a ls to a h ig h p r o t e i n d i e t and th e n a d j u s t i n g
t h e a n im a l to e x p e r i m e n t a l h y p e r th y r o id is m o r low e n v ir o n
m e n ta l c o n d i t i o n s b e f o r e s h i f t i n g to t h e s i n g l e food c a s e i n
d i e t .
D i s r e g a r d i n g p o s s i b l e v i ta m in o r m in e r a l d e f i c i e n t
c i e s i t i s a p p a r e n t t h a t u n d e r th e c o n d i t i o n s o f th e p r e s e n t
e x p e rim e n t c a s e i n when a d m in is te r e d as t h e s o l e s o u rc e o f
c a l o r i e s i s l e s s e f f e c t i v e t h a n s u c ro s e or m a rg a rin e f a t i n
p r o l o n g in g s u r v i v a l u n d e r th e s t r e s s o f e x p e r im e n ta l h y p e r
th y r o id i s m o r low e n v iro n m e n ta l t e m p e r a t u r e .
C o n d itio n s su c h as th o s e employed i n th e p r e s e n t
e x p e rim e n t however a r e n e v e r e n c o u n te re d n o rm a lly i n n a t u r e .
I n view o f th e f i n d i n g s o f C u th b e rts o n and Monroe (1939) and
L a r s o n and C h a ik o f f (1937) t h a t p r o t e i n can o n ly be u t i l i z e d
e f f i c i e n t l y i f c a r b o h y d r a te i s a l s o p r e s e n t , th e s i g n i f i -
33
canoe o f th e p r e s e n t f i n d i n g s i s q u e s t i o n a b l e . C e r t a i n l y
t h e y can n o t be i n t e r p r e t e d as a t r u e e v a l u a t i o n o f the
n u t r i t i v e v a lu e o f t h e f o o d s t u f f s em ployed. I t i s d o u b t f u l
i f f i n d i n g s o b ta in e d w ith th e s i n g l e food c h o ic e te c h n iq u e
u n d e r c o n d i t i o n s o f th e p r e s e n t e x p e rim e n t c o rre s p o n d to
th o s e t h a t wouia be o b ta in e d on a more co m plete r a t i o n .
CHAPTER V
SUMMARY
R a ts fed s u c r o s e or m a rg a rin e f a t l i v e d s i g n i f i c a n t l y
l o n g e r a t an e n v ir o n m e n ta l te m p e r a tu re o f S°C, t h a n th o s e
fe d c a s e i n when th e s e f o o d s t u f f s were a d m i n i s t e r e d a s th e
s o l e c o n s t i t u e n t o f th e d i e t . At 23°C. no s i g n i f i c a n t
d i f f e r e n c e i n s u r v i v a l tim e was n o ted on any o f t h e s e r a
t i o n s . The same s u r v i v a l r e l a t i o n s h i p s were n o te d u n d e r
room te m p e r a tu r e c o n d i t i o n s when a h ig h l e v e l o f D L -th y ro x
in e was i n j e c t e d . A nim als i n j e c t e d w i t h n o rm al s a l i n e s o l
u t i o n showed no s i g n i f i c a n t d i f f e r e n c e i n s u r v i v a l t im e s .
The s h o r t s u r v i v a l o f c ase i n - f e d r a t s a t t h e low
e n v ir o n m e n ta l te m p e r a tu r e and i n e x p e r im e n ta l h y p e r t h y r o i d
ism was c o r r e l a t e d w i t h a low c a l o r i c i n t a k e . The s u g g e s t
i o n i s made t h a t u n d e r low e n v iro n m e n ta l t e m p e r a t u r e and
e x p e r i m e n t a l h y p e r t h y r o i d is m a n im a ls d ie o f c a l o r i c i n s u f
f i c i e n c y b e f o r e th e y can a d j u s t t o such a d i e t . The a d j u s t
m ent p e rio d o f m a r g a r in e f a t and s u c r o s e i s l e s s t h a n t h a t
o f c a s e i n .
D is a d v a n ta g e s o f th e s i n g l e food te c h n iq u e i n d e t e r
m in in g th e c o m p a ra tiv e n u t r i t i o n a l v a lu e o f f o o d s t u f f s u n d e r
c o n d i t i o n s o f e x p e r im e n ta l h y p e r th y r o id is m and low e n v ir o n
m e n ta l t e m p e r a tu r e a re b r i e f l y d i s c u s s e d .
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A # a f k a r n I Ih M fU

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Creator Templeton, Horace A (author)

Core Title The comparative nutritional value of foodstuffs under stress conditions

Degree Master of Science

Degree Program Biochemistry

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