FAT AND CARBOHYDRATES AS PROTEIN SPARERS. 857 



carbohydrates have double the protein-sparing action as compared with 

 an isodynamic quantity of fat. 



The protein-sparing action of the carbohydrates and fats has generally 

 been studied through the one-sided feeding with one or the other of these 

 two groups of foodstuffs. The question may be raised whether the differ- 

 ence observed between the fats and carbohydrates could not also be 

 brought about by the simultaneous supply of carbohydrates and fat in 

 varying proportions. TALLQUIST l made a series of experiments on this 

 subject. In one of the periods 16.27 grams N, 44 grams fat, and 466 

 grams carbohydrate were given; in a second, 16.08 grams N, 140 grams 

 fat, and 250 grams carbohydrate, containing almost the same number 

 of calories, namely, 2867 and 2873. In both cases an almost complete 

 nitrogenous equilibrium was reached and the carbohydrate did not 

 spare more protein than the fat. It is therefore possible that the fat has 

 about the same protein-sparing action as an isodynamic amount of car- 

 bohydrate when the quantity of carbohydrates does not sink below a 

 certain minimum, which is not known for the present. 



This condition as well as the extent of protein-sparing action of the 

 carbohydrates stands, according to LANDERGREN, 2 in close relation to 

 the formation of sugar in the body. The animal body always needs 

 sugar, and a lack of carbohydrates in the food leads to a part of the pro- 

 teins being used in the sugar formation. This part can be spared by 

 carbohydrates but not by fats, from which, according to LANDERGREN, 

 the carbohydrates cannot be formed. In this also lies the probable 

 reason why the fats, on being fed exclusively but not with a sufficient 

 supply of carbohydrates, have a much lower protein-sparing action than 

 the carbohydrates. The fats cannot prevent the protein catabolism 

 necessary for the formation of sugar on a diet lacking in carbo- 

 hydrates. 



The law as to the increased protein catabolism with increased pro- 

 tein supply also applies to food consisting of protein with fat and car- 

 bohydrates. In these cases the body tries to adapt its protein catabolism 

 to the supply; arid when the dail} calorie-supply is completely covered 

 by the food, the organism can, within wide limits, be in nitrogenous 

 equilibrium with different quantities of protein. 



The upper limit to the possible protein catabolism per kilo and per 

 day has been determined only for herbivora. For human beings it is 

 not known, and its determination is from a practical standpoint of second- 

 ary importance. What is more important is to ascertain the lower limit, 

 and on this subject we have several experiments upon man as well as upon 



1 Finska Lakaresallskapets Handl., 1901. See also Arch. f. Hygiene, 41. 

 2 1. c., Inaug.-Diss. See also Skand. Arch. f. Physiol., 14. .unfits t n9vi8 



J09I 



