Water retention in the body

Abstract

This study was undertaken with the purpose of getting some information on the factors influencing water retention in the human body particularly with regard to food substances. Experiments were conducted on medical students of the University, during the late winter which in Berkeley is well adapted to experimentation of this kind since there are long periods of almost constant temperature (about 65° F.) and humidity (75 per cent.) and the laboratories are not heated. Diet was controlled and constant. No liquid was taken after 6 P. M. the night before, breakfast consisting of one egg and a slice of toast with no liquid was eaten at 7 :30 A. M. and no luncheon was taken. Urine was voided at 8 A. M. and the first sample collected at 9 A. M. after which one liter of water or the experimental solution was taken and urine samples collected at hourly or half-hourly periods for three or four hours after the diuresis had apparently ceased. Determination of volume, specific gravity, total nitrogen and chlorides were made and the results of several experiments of each kind on eight students were briefly as follows:

Water alone. An increased output of urine was noticeable in 30 minutes, reached a maximum in from one to one and one-half hours and was over in four hours. Chloride excretion was irregular but in general fell as the water excretion increased. Two maxima of nitrogen excretion were noticeable—the first about 10 A. M. and the second about 2 P. M. which is noteworthy in view of the fact that no lunch was taken, indicating apparently the influence of habit.

Water and Cane Sugar. No noteworthy effect on the water output was noted until amounts of sugar of over 150 grams were given. With 180 gms. of sugar the increased urine output began and reached approximately the same maximum at the same time as with water alone but decreased much more rapidly reaching the same low point about an hour sooner but showing a second moderate maximum at from one to two hours after the first low point.