| 摘要 |
A diet of low protein content is prepared using starch of grains, roots or tubers which have a very low protein content and mixing with cellulose derivs. and/or natural polysaccharide gums as binding agents. The mixture used for the preparation of the diet before the addition of water consists of 90-95% starches derived 50-90% from grain and 5-45% from roots or tubers. The residual 5-10% of the mixture contains cellulose derivs. and/or natural polysaccharide gums as well as natural or synthetic dyes opt. dissolved in edible oils. A suitable quantity of water, ca. 30-50 kg. for 100 kg. mixture, must then be added to prepare the paste. Pathological conditions in which a low-protein diet may give important clinical advantages are e.g. (a) chronic uremia; (b) sprue-like syndromes and coeliac; (c) Sherlock syndrome which needs a suitable diet to reduce ammoniogenesis in the intestine; (d) amino acid conditions e.g. phenylketonuria, alkaptonuria etc. |
