Abstract
Summary
Mice fed 0.03% to 0.04% of DDT in a medium fat diet (5%) developed toxic symptoms and died; 0.10% to 0.15% of DDT in the same diet was necessary to produce a similar toxicity in the rat.
A reduction in the level of dietary fat to 0.5% decreased the toxicity of DDT in both species; when the diet contained 15% of fat, the symptoms of toxicity were aggravated. Several different types of fat were essentially equal in aggravating the toxicity. On a low protein diet (10%) the toxicity of DDT was increased somewhat; whereas on a high protein diet (30%) the effects were variable.
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