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THE PHYSIOLOGIC BASIS FOR THE DIETOTHERAPY IN DUODENAL ULCER

HARRY SHAY, M.D.; JACOB GERSHON-COHEN, M.D., D.Sc. (Med.); SAMUEL S. FELS, LL.D.; HERMAN SIPLET, A.B.
JAMA. 1942;120(10):740-742. doi:10.1001/jama.1942.02830450012005.
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Diet in cases of duodenal ulcer is based on certain well established principles—that the foods are non-irritating, are not stimulating to gastric secretion and have a good acid combining power. Milk and cream have met these demands so well that they have come to play the basic part in ulcer diets. Khigine1 many years ago, in comparing the response of dogs with a Pavlov pouch to meat, bread and milk, found that milk called forth a secretion lowest in volume and peptic activity. The acid combining power of milk and cream has also been adequately stressed. These foods, however, have in addition an action on the disordered gastric function responsible for much of the ulcer symptomatology. This action is perhaps less often considered yet in the final analysis is probably responsible for the most important influence of these food-stuffs in duodenal ulcer. It is the latter activity that we

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