INCREASED RED BLOOD CELL FRAGILITY AFTER FAT INGESTION

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Abstract
In an attempt to determine whether sufficient hemolytic material (demonstrated to occur in thoracic duct lymph during absorption of a fat meal) enters the bloodstream to injure erythrocytes, fragility studies were carried out on red cells exposed to fasting and to lipemic serum. Equal volumes of whole blood and lipemic serum (from dogs) were mixed for 45 mins. Two vols. of water were added and mixing resumed for 30 mins. Erythrocyte counts were then made on the mixtures. The same procedure was carried out simultaneously on equal volumes of whole blood and fasting serum with later addition of distilled water. Practically invariably the counts on erythrocytes exposed to lipemic serum (and subsequently to distilled water) were significantly lower than counts on erythrocytes exposed to fasting serum (plus distilled water). Ingestion of carbohydrates and proteins does not increase red cell fragility. These results suggest that the hemolytic agent in thoracic duct lymph during fat absorption enters the blood stream in sufficient quantities to cause an immediate increase in the fragility of erythrocytes. When considered with the finding of increased erythrocyte destruction in vivo on a high fat diet, these expts. indicate that fat ingestion probably is an important mechanism in the physiological destruction of red cells in dogs. It is suggested that the physiological mechanisms which delay the absorption of fat and its entrance into the bloodstream are probably significant in the prevention of anemia.

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