主食についての研究 (第1報)
米とパンの蛋白質の有効性に関する人体実験
1960 年 12 巻 5 号 p. 314-319
詳細
1960 年 12 巻 5 号 p. 314-319
The nutritional utility of protein of rice and bread was compared by the experiment on five male subjects 23-25 years old.Total experimental period was devided into three, the first period being 5 days as preparation and the second and the third being 10 days each, during which the subjects were fed rice or bread as a staple food each period alternatively. The side dishes were, however, prepared samely throughout the three experimental period containing 19.3 g animal protein per day.
Results obtained were as follows:
(1) On the digestibility of the protein, the bread period was superior to the rice period.
(2) On the nitrogen equilibrium, no difference wes obtained.
(3) On the ratio of accumulated nitrogen to intake or to absorbed nitrogen, the rice period was superior to the bread period.
(4) No differences were found between the two periods on the status of blood and physiological functions influenced by working, but on the specific gravity, haemoglobin content of blood and on some physiological functions, better results were obtained from a large number of the subjects during the rice period.
