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FEVER PRODUCED BY THE ORAL ADMINISTRATION OF AMINO ACIDS

REGINA GLüCK, M.D.; JAMES L. WILSON, M.D.
Am J Dis Child. 1946;71(6):601-610. doi:10.1001/archpedi.1946.02020290024003.
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IN THE course of a study of the tolerance of sick babies with nutritional disturbance to large caloric intakes of monosaccharides and casein hydrolysates, fever occurred. After considerable study of well babies it appeared clear that the fever was due to the diet and not to infection, and this phenomenon has prompted this preliminary report.

The formula used, designated as formula 197,1 was composed of an enzymic casein hydrolysate (Amigen), 50 per cent, and Dextri-Maltose no. 1, 50 per cent. A solution supplying 20 calories per fluidounce (30 cc.) contains 9 per cent Amigen and 9 per cent Dextri-Maltose and has a salt content of approximately 0.7 per cent (the salt content of Amigen alone contributes 0.5 per cent and the Dextri-Maltose no. 1 containing 2 per cent sodium chloride contributes 0.18 per cent). Theoretically, 1.2 Gm. of Amigen is equivalent to 1 Gm. of protein. The formula was

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