THE EFFECT OF DIETARY COMPOSITION ON PANCREATIC ENZYMES

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Abstract
It was reported without adequate confirmation that the enzyme composition of pancreatic secretion became adapted to the predominant type of foodstuff in the diet. The validity of these reports was tested by determining the amylase, trypsin, and lipase contents of the dried pancreatic tissue of groups of rats maintained for 3 wks. on high fat, high protein, and high carbohydrate diets, following preliminary expts. on a series of dogs in which the enzyme content of pancreatic secretion was shown to be parallel with that of the pancreatic tissue. On a high carbohydrate diet there was a marked increase in amylase and a suppression of trypsin; on a high protein diet the trypsin was greatly increased and the lipase to a lesser, but definite degree. The lipase and trypsin were essentially unaltered on a high fat diet; on a high fat, low protein diet there was repression of all enzymes, which was prevented by the addition of 1% choline.

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