An experimental inquiry regarding the nutritive value of alcohol / by W.O. Atwater and F.G. Benedict.

  • Atwater, W. O. (Wilbur Olin), 1844-1907.
Date:
1902
Catalogue details

Licence: Public Domain Mark

Credit: An experimental inquiry regarding the nutritive value of alcohol / by W.O. Atwater and F.G. Benedict. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

    32/180 (page 256)
    Table ll.—Summani of coe_(licienls of amilability of nutrients and energy in preliminary and calorimeter perio ordinary and alcohol diet. E.rperimentit v:itli E. 0. Ordinary diet, average 6 experiments Alcohol diet, average 5 experiments Preliminary period, average 12 experiments ... Calorimeter period, average 12 experiments Experiments with J. F. S Ordinary diet, average 6 experiments Alcohol diet, average 3 experiments Preliminary period, average 4 experiments Calorimeter period, average 4 experiments Average 12 experiments -with ordinary food Average M ex]>eriments Avitli alcohol Average 10 preliminary periods Average IG calorimeter periods • cent. 92.4 94.2 92.5 93.2 93.4 93.8 92.1 93.8 92.9 94.0 92.4 93.3 Per cent. 93.8 93.5 93.7 94.1 95.8 96.2 95.8 97.2 Per cent. 97.9 97.9 97.7 97.9 98.1 97.9 97.2 97.7 94.7 94.5 94.2 94.9 98.0 97.9 97.6 97.8 Per cent. 90.6 91.1 92.7 93.0 91.4 92.4 91.7 91.8 90.9 91.3 DISCUSSIOlSr OF THE RESULTS OF THE EXPERIMENTS. The special purpose of the experiments summarized on the preceding pages, in so far as thej^ have had to do with the nutritive action of alcohol, has been the study of the metabolism of the energy of alcohol and its consequent value for fuel as compared with i.sod_ynamic amounts of carbohydrates and fats. Incidentally, its effects upon digestion, the completeness of its oxida- tion, and its action in protecting body fat and protein from oxidation have also been observed. The more important results may be discussed under the following topics: 1. EU'ect of alcohol upon the digestion of food. •2. Proportions of alcohol oxidized and unoxidized. 3. ]Metabolisra of the energy of alcohol. 4. Protection of body material by alcohol. a, Protection of bodj' fat. b, Protection of body protein. 5. Effect of alcohol upon the radiation of heat from the Isody. t). Alcohol as a source of heat in the body. 7. Alcohol as a source of muscular energy. EFFECT OF ALCOHOL UPON THE DIGESTION OF FOOD.—DIGESTIBILITY VERSUS AVAIL- ABILITY OF NUTRIENTS. The term digestibility as applied to food has several meanings, which are not clearly distin- guished in popular u.sage. It commonly refers to either the ease with which a given food material is digested, or the time required for the process, or the extent to which the material 'agrees or disagrees with different persons, or its effects upon bodily comfort and health. These factors depend largely upon individual peculiarities, vary widely with different persons and with the character of the food, and are difficult to measure. The term digestibility is also used to designate the quantity or proportion of the food or of each of its different ingredients—protein, fats, carbohydrates, and mineral matters—actually digested and absorbed in the passage of the food through the digestive tract. Only this lattei factor of digestibility is considered in these experiments. To determine what amount of each nutrient is actually digested it is necessary to know the quantity that is taken into the Ijody in food and the quantity that has escaped digestion and is excreted in the feces. The latter quantity is not easily determini'd. however, because the feces contain, besides those portions of the food that have