EFFECT OF DIETARY PROTEIN ON SUSCEPTIBILITY OF RATS TO TRAUMA

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Abstract
The relation of dietary protein to susceptibility of the rat to trauma has been investigated. Protein levels of from 13 to 18% with a daily intake of 1 to 1.5 gm. appeared to give the greatest protection. Levels of casein, Amigen, and wheat germ protein as low as 8.4% were effective. Protection was afforded by diets too low in adequate protein to support growth, and by the incomplete protein gelatin. Tolerance to trauma on these diets was somewhat decreased if the vitamin B complex was omitted from the diets for two weeks. This was particularly evident at very high levels of protein intake. Body weight changes were unrelated to the tolerance of the rats to trauma. The complete absence of protein from the diet previous to trauma greatly increased the susceptibility of rats to shock. The time required to bring about either increased or decreased tolerance to trauma was much shorter in young than in adult animals. Although stock rats lost their normal tolerance, and resistant rats their acquired resistance to trauma when deprived of protein, it was possible to develop or maintain such resistance if trauma was administered at intervals during the time that the animals were maintained on the protein-free diet.