Effect of dietary fatty acids and protein intake on experimental tuberculosis.

Although there is much evidence which suggests that nutrition represents an important factor in tuberculosis, there has been little proof that any specific dietary factor exerts a singular effect on resistance to this disease. Studies have been made on the effect of high and low levels of protein intake on resistance to tuberculosis (Koerner et al., 1949; Howie and Porter, 1950; Ratcliffe, 1951; Ratcliffe, 1952; Ratcliffe, 1953; Ratcliffe, 1954; Dubos, 1955). While it has been demonstrated that dietary protein does influence experimental tuberculosis, the above reports were not in agreement with respect to the specific effect of various levels on resistance. Likewise, there have been conflicting reports concerning the effects of dietary lipids on resistance to tuberculosis. Thus, the addition of egg yolk to the diet decreased the resistance of guinea pigs (Cirio and Rosso, 1947) whereas the inclusion of peanut oil in a low protein, high carbohydrate diet resulted in increased resistance to murine tuberculosis (Dubos, 1955). Our previous work (Hedgecock, 1948) indicated that mice maintained on a synthetic ration containing coconut oil were more resistant to tuberculosis than animals which had received olive or linseed oil as a source of dietary fat. In the present investigation, the fatty acids found in coconut oil have been explored in relation to appropriate levels of protein to determine their role in resistance to tuberculosis. This study on experimental tuberculosis has entailed the dietary administration of a group of fatty acid esters mixed in proportions which simulate coconut oil. The effect of varied levels of protein intake in the presence of these fatty acids has been determined. Evidence has been obtained which may clarify the previous diver-