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THE VALUE OF AN INCREASED SUPPLY OF VITAMIN B1 AND IRON IN THE DIET OF CHILDREN

THE VALUE OF AN INCREASED SUPPLY OF VITAMIN B1 AND IRON IN THE DIET OF CHILDREN During the past five years it has been conclusively demonstrated that the complex formerly known as vitamin B consists of at least two separate and distinct vitamins; the antineuritic or thermolabile factor designated as vitamin B or B1, and the pellagra-preventing or thermostabile factor designated as vitamin G or B2. Recent studies of these two vitamins indicate that the antineuritic factor is not so abundant or so widely distributed in foods as was formerly supposed. The most concentrated sources of these vitamins are yeast and the germ of cereal grains. There are only minute amounts in milk, meat, fruits and vegetables, and practically none in the highly milled products such as white flour and farina, in which the germ and bran are discarded. When it is realized that highly milled cereal products constitute over 30 per cent of the calories in the average diet,1 it is obvious http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png American journal of diseases of children American Medical Association

THE VALUE OF AN INCREASED SUPPLY OF VITAMIN B1 AND IRON IN THE DIET OF CHILDREN

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References (6)

Publisher
American Medical Association
Copyright
Copyright © 1932 American Medical Association. All Rights Reserved. Applicable FARS/DFARS Restrictions Apply to Government Use.
ISSN
0096-8994
eISSN
1538-3628
DOI
10.1001/archpedi.1932.01950020016002
Publisher site
See Article on Publisher Site

Abstract

During the past five years it has been conclusively demonstrated that the complex formerly known as vitamin B consists of at least two separate and distinct vitamins; the antineuritic or thermolabile factor designated as vitamin B or B1, and the pellagra-preventing or thermostabile factor designated as vitamin G or B2. Recent studies of these two vitamins indicate that the antineuritic factor is not so abundant or so widely distributed in foods as was formerly supposed. The most concentrated sources of these vitamins are yeast and the germ of cereal grains. There are only minute amounts in milk, meat, fruits and vegetables, and practically none in the highly milled products such as white flour and farina, in which the germ and bran are discarded. When it is realized that highly milled cereal products constitute over 30 per cent of the calories in the average diet,1 it is obvious

Journal

American journal of diseases of children – American Medical Association

Published: Feb 1, 1932

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