Sprue

Stannus, Hugh S.

doi:10.1016/s0035-9203(42)90030-0

Cited by 24 publications

(2 citation statements)

References 69 publications

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“…Using the fall in the whole-blood inorganic phosphate as evidence that the sugars have been absorbed, it was found that two sprue patients had some impairment in the absorption of both glucose and fructose. Like glucose, fructose can form phosphate esters, and a defect in phosphorylation, which Stannus (1942) thinks may be present in sprue, would be expected to interfere with the absorption of both these sugars.…”

Section: Discussionmentioning

confidence: 99%

Changes in Blood Phosphate after Ingestion of Glucose and Fructose in Sprue

Fourman¹

1947

BMJ

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When normal subjects are given glucose by mouth there is a fall in the plasma inorganic phosphate. This fall is related to the metabolism of glucose and not t6 its actual absorption, for it is also observed when glucose is given intravenously and after the injection of adrenaline or insulin (Peters and Van Slyke, 1931). Moreover, the absorption of glucose without utilization, as in severe diabetes (Hartman and Bolliger, 1925), does not lead to a fall in inorganic phosphate. The changes in serum inorganic phosphate during glucose absorption in sprue have been investigated by Hanes and Reiser (1940), who found that there was an abnormally small drop in the serum inorganic phosphate in sprue patients when glucose was given by mouth but that the normal drop occurred when the glucose was given intravenously. These findings seemed to reflect the poor absorption of glucose known to occur in sprue. Hanes and Reiser also found that the urinary excretion of phosphate after glucose ingestion is greater in sprue patients than in normals. The object of the work described below was to investigate the cell as well as the plasma changes in phosphate with both glucose and fructose; if the changes with fructose were to parallel those with glucose in normals, the relative changes after glucose and fructose ingestion in sprue patients could be used in comparing the absorption of glucose and fructose in sprue. This oblique method of approach is made necessary by the fact that blood-fructose curves after a fructose meal are an unsatisfactory measure of absorption, in that the increment in blood fructose even in normal people is of the order of only 10 mg. per 100 ml. and depends very largely on the efficiency of the liver in converting fructose to glucose rather than on the speed of absorption. These considerations make it difficult to accept the claim of Maegraith et al. (1945), based on blood-fructose curves, that fructose absorption is normal in sprue.Method of Investigation Five normals and four sprue patients were studied. All the patients had steatorrhoea and had recently lost weight, but none of them had watery diarrhoea. In each subject observations were made after the ingestion of glucose (50 g.) and of fructose (50 g.) respectively. Specimens of blood were taken into oxalate tubes, one before the meal and four at half-hourly intervals for two hours after the meal. Trichloracetic acid filtrates of the whole blood were made immediately, and for observations on the plasma the oxalated blood was centrifuged without delay. The estimations were done together at the end of the two-hour period. The following data were obtained for each experiment: (1) Plasma inorganic phosphate and (2) whole-blood inorganic phosphate, using the Bodansky (1933) method; (3) fasting and hourly urinary excretion of inorganic phosphate up to two hours, using the Briggs (1922) method ; and (4) the packed cell volume. In addition data were obtained in three of the sprue patients and three of the normals on the " ester " phosphate changes, using Briggs's m...

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Section: Discussionmentioning

confidence: 99%

Changes in Blood Phosphate after Ingestion of Glucose and Fructose in Sprue

Fourman¹

1947

BMJ

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“…The existence of a defect in phosphorylation has been cited as a possible aetiological factor in the sprue syndrome (Verzar, 1935;Stannus, 1942). Direct evidence in support of such a conception is lacking, although the gradual elimination of other possibilities suggests that an intracellular defect may be important in many of the cases in this group.…”

Section: Intraluminar Phase Of Fat Absorptionmentioning

confidence: 99%

Aetiology of Steatorrhoea

Frazer¹

1947

BMJ

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Synthetic chemicals and the food industry

Frazer

1951

J Sci Food Agric

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THE inclusion of synthetic chemicals in foods is on the increase. The substances may be added to food intentionally, or may contaminate food accidentally. The first group is added either to effect certain technological improvements in the character of the foodstuff, or to mitigate food shortages. Thus a wide range of emulsifying agents, anti-staling and anti-mould agents, colouring materials, antioxidants and improvers are used, and a further group of materials has been introduced to overcome shortage of fats or sugar. The accidental inclusion of chemicals in foods may also be on the increase, since mechanical processing of food tends to lead to this type of adu1teration.l As the food situation improves, so the problems with regard to fat and sugar substitutes are likely to decrease ; but the use of various synthetic materials in food technology seems certain to increase, and the health and nutritional problems which this practice raises must therefore be given serious consideration.There are some people who think that because the health of the nation is relatively good at the present time, and that these various chemicals have in some cases been used for a number of years, there is no need to worry about possible deleterious effects. They claim that when signs of obvious poisoning arise there will still be plenty of time to find out the cause and arrange for the elimination of the offending material. Such an attitude is at variance with present experience in this field of toxicology and in related nutritional problems. It is often difficult to demonstrate the causative factors in a toxic condition derived from food, especially if the article of diet is widely distributed and consumed by a large number of people. Many years passed before the deleterious effect of agenized flour on animals was realized.2 The controversy that raged over now well-recognized vitamin deficiencies clearly indicates the difficulties of establishing scientific facts in nutrition. It is the duty of all who have knowledge of food, whether they be nutritional experts or industrialists, to advise and help less-informed sections of the population. If synthetic chemicals are to be introduced into foods for purposes of improvement, or for other legitimate reasons, full responsibility lies with those concerned with the use and distribution of the materials, and adequate safeguards for the health of the public must be taken before any responsible body can agree to the use of such materials.There are other members of the community who would prevent any chemical materials being added to foods. Such a view can only be held by those quite ignorant of modern food technology, who would be rather unpleasantly surprised if their food was delivered to them in the ' natural ' state. Inherent virtues have also been claimed for materials of natural origin, as opposed to synthetic materials (although once the possible natural origin has been established the synthesized product is apparently acceptable !). In view of the large number of natural poisons known a...

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Sprue

Cited by 24 publications

References 69 publications

Changes in Blood Phosphate after Ingestion of Glucose and Fructose in Sprue

Changes in Blood Phosphate after Ingestion of Glucose and Fructose in Sprue

Aetiology of Steatorrhoea

Synthetic chemicals and the food industry

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