The effect of quantitative and qualitative protein deficiency on blood regeneration; white blood cells

1. The effect of diets, varying in quantity or quality of protein, on white bloodcell regeneration was studied in leukopenic rats, the leukopenia having been induced by a protein-free diet.

2. Diets containing different amounts of casein (3, 6, 9 and 18 per cent, respectively), were fed ad libitum. At the 3 per cent level, a further decrease occurred ofwhite blood cells, whereas the other three diets initiated a regeneration of leukocytes, its degree being more or less in proportion to the casein content.

3. In experiments with diets containing 18 and 30 per cent of casein, the amountof protein eaten and not its level in diet was the decisive factor in the regenerationof leukocytes. The white blood cell regenerating effect of a diet containing anoptimal level of protein, may be neutralized when given in restricted amounts.

4. Diets containing nutritionally inferior proteins, fed at 9 per cent level, alsoimpaired normal regeneration of leukocytes. The white blood cell regenerationafforded by the proteins investigated was found to increase in the following order:maize, gelatin, wheat, casein, processed soya, peanut, meat, egg.

5. In white blood cell regeneration promoted by dietary protein, granulocyteswere found to react to a greater degree than lymphocytes and monocytes.