American Journal of Clinical Nutrition, Vol 21, 167-172, Copyright © 1968 by The American Society for Clinical Nutrition, Inc.

Effect of Dietary Protein on Serum Amino Acids

¹ From the Department of Nutrition Research of The Christian Medical College and Hospital, Vellore, S. India

The ratios of nonessential to essential amino acids in the serum, estimated by a rapid one dimensional paper chromatographic method, have been studied in preschool children. On a low-protein diet (1.4 g vegetable protein/kg) amino acid ratios increased gradually over a period of 5 days but did not change significantly from 5 to 8 days. After 5 days on milk or meat protein the amino acid ratios decreased significantly. No significant decreases were seen after feeding fresh fish, fish flour, or legumes.

By this method, milk and mutton were excellent but fish and fish flour were as good as, but no better than, vegetable protein. When meat was fed as a primary source of protein the ratios remained low for several days even after the subjects were returned to the low-protein diet. This phenomenon was not encountered after feeding the other protein foods tested.