A Striking Difference in the Thiamine-sparing Action of Fat on Deficiencies Produced by Oxythiamine and Pyrithiamine

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Abstract
Thirty-five per cent of lard in a synthetic diet to which no thiamine was added gave a definite but slight protective action against the thiamine deficiency. The effect of the fat was not increased by the addition of 0.2 mg of thiamine/kg of diet. The incorporation of 3.8% of glycerol afforded no protection against the thiamine deficiency. The above amount of lard exerted a pronounced “sparing action” when a thiamine deficiency was produced by oxythiamine but gave only a slight protection against a thiamine deficiency caused by pyrithiamine, and this appeared to be due more to the increased caloric intake than to an effect on thiamine or pyrithiamine.

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