The effect of low‐porphyrin diet on erythropoiesis and haemoglobin regeneration

A DEFICIENT iron intake has long been known to reduce the amount of haemoglobin in red blood cells of animals, whereas the effect of a diminished porphyrin intake is a matter of controversy. Drehmann [1930] and Patek [1936] both suggest that herbivora such as rabbits and oxen utilize chlorophyll as a source of porphyrin for haemoglobin formation, but Marchlewski & Urbanczyk [1933] deny this. Drehmann maintains that man must ingest large amounts of green stuff in order to absorb very small amounts of chlorophyll. Patek states that the early results of using chlorophyll preparations in both clinical and experimental work are confusing because some workers used unwittingly very small quantities of chlorophyll. Buergi [1932] has put forward the same suggestion. In view of these differences of opinion it was decided to carry out further experiments to determine whether chlorophyll could be used by herbivora and carnivora for haemoglobin formation. Rabbits were used as the herbivorous animals because chlorophyll in green stuffs, which forms their chief porphyrin supply, can be excluded from their diet. The effect of the diet alone and the effect of haemorrhage while on the diet were observed. As a contrast to the herbivora cats were used in a later series of experiments.