Abstract
The total outputs of acid from vagally innervated pouches of 6 dogs in response to the ingestion of equicaloric meals of lean meat, purified proteins (lactalbumin, gluten, milk casein, and egg albumin), olive oil, and sucrose were determined. In comparison to the outputs to the meals of meat, equicaloric quantities of sucrose, methylcellulose (inert control meal), olive oil, and egg albumin produced the least acid; 25, 31, 40, and 42% of the meat response, respectively. The other purified proteins stimulated the production of acid equivalent to 60–92% of that obtained with meat. Except for egg albumin, the quantity of acid secreted in response to the ingestion of these foods was directly related to their buffering capacity.
An additional study, involving 4 additional dogs with innervated pouches, was made of the effect of adding 100 calories of sucrose, olive oil, or meat to a meal of 100 calories of meat. The outputs obtained were 85, 85, and 87% of those calculated by summing the separate 100-calorie outputs of the meals or multiplying the 100-calorie output to meat by 2. Provision of one-half of the calories of a 200-caloric meal by fat did not produce a greater reduction of secretion from that expected than equcaloric quantities of sugar or meat.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Saint-Hilaire, S., Lavers, M. K., Kennedy, J., andCode, C. F. Gastric acid secretory value of different foods.Gastroenterology 39:1, 1960.
Gregory, R. A., Hallenbeck, G. A., andCode, C. F. A modification of the method of Hollander and Jemerin for making Pavlov pouches.Proc Soc Exp Biol Med 49:400, 1942.
Hollander, F., andJemerin, E. E. Preparation of stomach pouch without interruption of vagal supply.Proc Soc Exp Biol Med 39:87, 1938.
Wood, T., Adams, E. P., andBender, A. E. Gastric-stimulating factor in meat extract.Nature (London)195:1207, 1962.
Brooks, F. P., Long, J., Bjotuedt, G., andSandweiss, D. J. The effect of vegetable oils (corn oil, cottonseed oil and olive oil) on acid-pepsin secretion in dogs with vagally-innervated pouches: Preliminary report.Bull Sinai Hosp Detroit 9:232, 1961.
Long, J. F., Brooks, F. P., andSandweiss, D. J. A comparison of fats of varying saturation as inhibitors of canine gastric secretion.Gastroenterology 45:638, 1963.
Author information
Authors and Affiliations
Additional information
Supported in part by Research Grant G-6207 from the National Science Foundation, and in part fulfilled the requirements for the degree of Master of Science in Nutrition awarded to Camilla Kotrba, Graduate School, University of Minnesota, 1960.
Rights and permissions
About this article
Cite this article
Kotrba, C., Code, C.F. Gastric acid secretory responses to some purified foods and to additions of sucrose or olive oil. Digest Dis Sci 14, 1–8 (1969). https://doi.org/10.1007/BF02239503
Issue Date:
DOI: https://doi.org/10.1007/BF02239503