Abstract
By measuring the reaction index reported in the 1st report, the influences of dietary constitution on the temperature reaction of the finger to cold were investigated and following results were obtained.
1) The daily intake of excessive dietary protein (150-200 g/day) accelerated the temperature reaction to cold after about a week and the high reactivity was maintained thereafter, while a well defined influence could not be detected even after two weeks of low protein diet (25 g/day).
2) Intake of excessive salt (over about 45g. NaCl in daily diet) increased the reactivity after about a week, while salt lacking decreased it.
3) These changes of the reactivity of cutaneous vessels to cold were explained by influences of diet on metabolism which were to affect the function of the thermoregulatory centre.
4) It is pointed out that either high protein or high salt diet may be suitable for protection against frost-bite in cold countries.
