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Gastric secretion in fever and infectious diseases
Proteins are altered slightly and lactose is not aff’ected by pasteurization. h is of academic interest only.
In
The most important of the mineral salts contained in t.he milk is that of calcium, and Savage notes that although there are some minor changes in the diffusibility and solubility of calcium, the literature presents no evitlrnce that any calcium is lost during pasteurization. The most interesting discussion concerning pasteurization of milk centers about its vitamin contents. Milk contains all the known vitamins but the amounts are variable. Vitamin A, which is to be found in abundance in milk, is not affected by the temperature of pasteurization. Neither are vitaAs is well mins B, and B, affected by the temperature of pasteurization. known, vitamin C is the least heat stable of the known vitamins, and therefore there is some destruction of this vitamin by pasteurization. Savage mentions a practical point, however, when he states that cow’s milk alone should not be relied upon to furnish vitamin C in the diet. Vit,amin D which is found in variable quantities in milk (sometimes in very small amounts) is not affected by pasteurization. Vitamin E, which is present in milk, is remarkably resistant to heat and like vitamins A, B ant1 D is not affectctl bye the temperature of the pasteurization. In his perusal of the literature Savage notes that animal experimentation has failed to indicate any known substance cont,ained in milk which is He also states there are hardly any n-orthdestroyed by pasteurization. while clinical studies on human beings evaluating the relative merits of raw Xoreover, there is no cow’s milk and pasteurized cow’s milk on nutrition. clinical evidence which has demonst,rated that pasteurized milk is less nutriemphasizes the vast. tive than raw milk for the young child. He rightfully amount of clinical evidence which has failed to show any detectable harm in the nutrition of children who have been brought up on heated milk. From a clinical point of view this negative evidence is of the greatest positive consideration in again stating that with the exception of a few insignificant alterations mentioned above there are no known detrimental effects of pasteurization upon the nutritive properties of milk. Gastric Secretion ia Fever and Infectious Diseases. Hsiao-Ch ‘ien Chang. Clin. Investigation 12: 1, 1933.
J.
The causes for “nausea and vomiting” which usher in the onset of many infectious diseases and “anorexia” which persists throughout the course of the disease are the subjects of investigat,ion by Chang. The author points out that in febrile conditions derangements of gastric fun&ions because of either motor disturbance or a secretory anomaly constitute one of the common symptoms. Chang, who writes from the Department of Medicine, Peiping Medical College, Peiping, China, used histamine as a stimulus to gastric secretion to enable him to follow the behavior of the gastric glands after subsidence of
Abstracts
1073
the ftwx. In all, 106 febrile patients were observed, and the vast majority In of these were hospitalized for typhus fever, typhoid fever, or pneumonia. this series no patient was less than ten years of age. This investigator reports that during t,he particular illness the average In addidecrease of gastric acidity was reduced to one-third of the normal. tion the total chloride and volume of secretion showed similar but less marked changes. The decrease of gast,ric function was proportional to the height of fever, and Chang states that anemia and general physical fitness played no role in the result,. In accordance with clinical experience it is interesting to note that soon after the disappearance of the fever 90 per cent of the patients had normal gastric functions. As an explanation for his results the author suggests the hypot,hesis in which the pathologic changes which occur in the stomach during fevers is compared with the cloudy swelling noted in the kidneys. In both instances functional disturbances seemed to be transient.
In
The most important of the mineral salts contained in t.he milk is that of calcium, and Savage notes that although there are some minor changes in the diffusibility and solubility of calcium, the literature presents no evitlrnce that any calcium is lost during pasteurization. The most interesting discussion concerning pasteurization of milk centers about its vitamin contents. Milk contains all the known vitamins but the amounts are variable. Vitamin A, which is to be found in abundance in milk, is not affected by the temperature of pasteurization. Neither are vitaAs is well mins B, and B, affected by the temperature of pasteurization. known, vitamin C is the least heat stable of the known vitamins, and therefore there is some destruction of this vitamin by pasteurization. Savage mentions a practical point, however, when he states that cow’s milk alone should not be relied upon to furnish vitamin C in the diet. Vit,amin D which is found in variable quantities in milk (sometimes in very small amounts) is not affected by pasteurization. Vitamin E, which is present in milk, is remarkably resistant to heat and like vitamins A, B ant1 D is not affectctl bye the temperature of the pasteurization. In his perusal of the literature Savage notes that animal experimentation has failed to indicate any known substance cont,ained in milk which is He also states there are hardly any n-orthdestroyed by pasteurization. while clinical studies on human beings evaluating the relative merits of raw Xoreover, there is no cow’s milk and pasteurized cow’s milk on nutrition. clinical evidence which has demonst,rated that pasteurized milk is less nutriemphasizes the vast. tive than raw milk for the young child. He rightfully amount of clinical evidence which has failed to show any detectable harm in the nutrition of children who have been brought up on heated milk. From a clinical point of view this negative evidence is of the greatest positive consideration in again stating that with the exception of a few insignificant alterations mentioned above there are no known detrimental effects of pasteurization upon the nutritive properties of milk. Gastric Secretion ia Fever and Infectious Diseases. Hsiao-Ch ‘ien Chang. Clin. Investigation 12: 1, 1933.
J.
The causes for “nausea and vomiting” which usher in the onset of many infectious diseases and “anorexia” which persists throughout the course of the disease are the subjects of investigat,ion by Chang. The author points out that in febrile conditions derangements of gastric fun&ions because of either motor disturbance or a secretory anomaly constitute one of the common symptoms. Chang, who writes from the Department of Medicine, Peiping Medical College, Peiping, China, used histamine as a stimulus to gastric secretion to enable him to follow the behavior of the gastric glands after subsidence of
Abstracts
1073
the ftwx. In all, 106 febrile patients were observed, and the vast majority In of these were hospitalized for typhus fever, typhoid fever, or pneumonia. this series no patient was less than ten years of age. This investigator reports that during t,he particular illness the average In addidecrease of gastric acidity was reduced to one-third of the normal. tion the total chloride and volume of secretion showed similar but less marked changes. The decrease of gast,ric function was proportional to the height of fever, and Chang states that anemia and general physical fitness played no role in the result,. In accordance with clinical experience it is interesting to note that soon after the disappearance of the fever 90 per cent of the patients had normal gastric functions. As an explanation for his results the author suggests the hypot,hesis in which the pathologic changes which occur in the stomach during fevers is compared with the cloudy swelling noted in the kidneys. In both instances functional disturbances seemed to be transient.