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THE EFFECT OF VARIOUS DIETARY LEVELS OF PROTEIN (CASEIN) ON THE INCORPORATION OF STRONTIUM: EXPERIMENTS WITH STABLE STRONTIUM

Journal Article · · Zeitschrift fuer Physiologische Chemie (West Germany) Changed to Hoppe-Seyler's Z. Physiol. Chem.
OSTI ID:4768575
Bone fractures were produced in adult rats which were fed a diet containing 1.5% SrCO/sub 3/ and varying concentrations of protein. Casein was added to the basal diet to give protein contents of 12, 18, or 25%. After 28 days the Sr content of bone rose to more than 100 times that in the bone of animals not fed Sr. The Sr content of bone in rats fed 12, 18, and 25% protein was 0.31, 0.28, and 0.26%, respectively. Thus, at the 2 higher protein levels the incorporation of Sr in bone was significantly decreased. Ca content in the 3 groups (21.9, 21.9, 23.0, respectively) did not differ significantly. The ratio of Sr x 1000/Ca for the 3 groups was lower than the 1st. It is concluded that a high-protein diet depresses incorporation of Sr in bone mineral. (H.H.D.)
Research Organization:
Hungarian Academy of Sciences, Budapest
NSA Number:
NSA-17-005745
OSTI ID:
4768575
Journal Information:
Zeitschrift fuer Physiologische Chemie (West Germany) Changed to Hoppe-Seyler's Z. Physiol. Chem., Journal Name: Zeitschrift fuer Physiologische Chemie (West Germany) Changed to Hoppe-Seyler's Z. Physiol. Chem. Vol. Vol: 326; ISSN ZPCHA
Country of Publication:
Country unknown/Code not available
Language:
English

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