Effects of Deficiency in Vitamins in Infancy

Bloch, C. E.

doi:10.1001/archpedi.1931.01940140003001

Cited by 38 publications

(4 citation statements)

References 4 publications

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“…It seems clear, however, that there is an increased liability to infection in both man and animals in cases of frank scurvy (Hess, 1920;Hamburger & Goldschmidt, 1922-3;Werkman, Nelson & Fulmer, 1924;Grant, 1926;Schmidt-Weyland & Koltzsch, 1928;Grant, 1930;Bloch, 1931;Mackay, 1934;Robertson, 1934).…”

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confidence: 99%

The administration of vitamin C in a large institution and its effect on general health and resistance to infection

Glazebrook

Thomson

1942

J. Hyg.

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1. The vitamin C in the dietary of an institution was largely destroyed by the methods of cooking and distribution.2. Some 50 mg. of ascorbic acid per head per day were required to be added to the diet to produce an optimum excretion level.3. Large doses of ascorbic acid were given to a group of adolescents in the institution over a period of several months. A record was kept of the incidences of infectious diseases in this treated group and in the remainder (controls). The following conclusions were reached:(a) The incidences of common cold and tonsillitis were the same in the two groups.(b) The average duration of illness due to the common cold was the same in the two groups.(c) The duration of illness of tonsillitis was longer in the control group than in the test group.(d) Cases of rheumatic fever and pneumonia occurred in the control group but no case of either disease occurred in the test group.

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The administration of vitamin C in a large institution and its effect on general health and resistance to infection

Glazebrook

Thomson

1942

J. Hyg.

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“…It was soon recognized that to be nutritionally equivalent to butter, margarine had to be fortified with vitamin A, eliminating xerophthalmia in Denmark. Vitamin D was added later [7].…”

Section: Fortification Of Staple Food: a Successful Historymentioning

confidence: 99%

Food Fortification: A Tool for Fighting Hidden Hunger

Nilson¹,

Piza²

1998

Food Nutr Bull

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This paper reviews the fortification of staple food as a tool to prevent micronutrient deficiencies. The rationale for fortifying salt, wheat flour, milk, and margarine was developed in the 1920s and 1940s, mainly in industrialized countries. At that time, fortification of staple foods was considered by only a few developing countries. Recent research has shown that the prevalences of some deficiencies (clinical and marginal) in some developing countries are higher than expected. Even more important has been the realization that the impact of marginal deficiencies on health and socio-economic development is considerably more important than the impact of clinical deficiencies. Iron, vitamin A, and iodine have gained more attention, but deficiencies of other micronutrients are also relevant. This paper shows that fortification of staple foods to prevent micronutrient deficiencies is effective, easy, fast, safe, and relatively inexpensive.

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“…He recalls the fact that there is no diminution of hydro¬ chloric acid in the progress of a case of pernicious anemia and that achlorhydria is present from the onset, that achlorhydria persists in the stage of remission, and that it has been found frequently for years before pernicious anemia became manifest. 1 Pernicious anemia is not a congenital disease, for it is practically unknown in the first decade and extremely rare in the second. This does not exclude hereditary predisposition.…”

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confidence: 99%

Medical Organizations—old and New

1931

JAMA

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Effects of Deficiency in Vitamins in Infancy

Cited by 38 publications

References 4 publications

The administration of vitamin C in a large institution and its effect on general health and resistance to infection

The administration of vitamin C in a large institution and its effect on general health and resistance to infection

Food Fortification: A Tool for Fighting Hidden Hunger

Medical Organizations—old and New

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