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British Food Journal Volume 44 Issue 6 1942

British Food Journal Volume 44 Issue 6 1942 Perhaps it should be said that optimal nutrition is an ultimate goal which science is not yet prepared to define descriptively in detail. Speaking operationally, we may say that recent research has established, fully and objectively, the principle of the nutritional improvability of the normal. The experimental evidence can, of course, be but sketchily presented in a review of this sort which attempts to summarise in so little space a scientific advance of undoubtedly farreaching significance. Under the necessity of extreme brevity, the writer trusts he will be pardoned for drawing illustrations chiefly from the work with which he is best acquainted. In experiments to determine what proportion of protective food suffices to balance a minimum proportion of wheat in the diet, it was found that a mixture of fivesixths ground whole wheat and onesixth dried whole milk with table salt and distilled water Diet A was adequate in that it supported normal growth and health with successful reproduction and rearing of young, generation after generation. Yet when the proportion of milk was increased Diet B the average results were better. In the experiments just mentioned, an alreadyadequate dietary and an alreadynormal condition of nutritional wellbeing and health were improved by a more scientific adjustment of the relative quantities in which the staple articles of food were consumed. And in the comparison of the effects of these two diets the principle of the nutritional improvability of the normal was manifested measurably at every stage of the life cycle. Growth and development, adult vitality, and length of life all were normal on Diet A and all were better on Diet B. This research having been planned in terms of natural articles of food, the sole experimental variable was the quantitative proportion or ratio between the foods constituting the dietary. If, on the other hand, we turn to the consideration of individual chemical factors, we find that the single change in proportions of staple foods had the effect of enriching the dietary at four points protein, calcium, riboflavin, and vitamin A. Subsequent experimentation was planned both in terms of these four chemical factors separately and in terms of diversification of the dietary by addition of natural foods of other types. Here it was found that enrichment of the original diet with protein alone or its diversification with other natural foods tended to a moderate increase in growth and adult size, but no distinct improvement in the life history. Clearly this indicates that the increased intake of protein played but little if any part in the nutritional improvement induced by Diet B over Diet A and also strengthens the probability that the observed improvement is essentially explainable in terms of the factors we recognise, for if anything unknown had played an important rle in this improvement, the diversification of the diet would probably have revealed some indication of it. Calcium, riboflavin, and vitamin A each is found to play a signicant part in the nutritional improvement of the already adequate diet and already normal health. With each of these three factors the level of intake giving best results in longterm experiments is two or more times higher than the level of minimal adequacy. Some aspects of the respective rles of these three factors are still subjects of further experimental investigation. It is not to be assumed that the wide margins of beneficial intake over actual need, found as just mentioned with calcium, riboflavin, and vitamin A, will apply to the other nutritionally essential mineral elements and vitamins. Each should be investigated independently in this respect and with no presuppositions derived from the findings with calcium, riboflavin, and vitamin A, for these were not random samples, but were taken for rigorous experimental study because of the definite suggestions of earlier work. Meanwhile the abovementioned findings with the factors already comprehensively investigated afford a basis both for clarification of a fundamental chemical principle in nutrition, and for its practical application. One useful firstapproximation of nineteenthcentury science was that an organism may be expected to grow only as fast or as far as is consistent with the specific chemical composition of its kind and another was that it is the fixit of the organism's internal environment which enables it to cope with new or changing external environments. It is surprising that these views continued to be held so rigidly for so long when at the same time there were developing physicochemical principles which call for a more flexible concept. In this light it seems clear that the socalled steady states of the body are only relatively so that one cannot introduce into the system different amounts and proportions of such active factors as we know some food constituents to be, without some resulting changes of concentration levels or of dynamicequilibrium points, or both. And now we have the objective evidence of wellcontrolled, longterm experimentation showing nutritional improvement of an already normal bodily condition in such manner as seems best expressed by saying that the chemical aspect of the body's internal environment has been modified for the better. Thus in accordance with physicochemical principles we now conceive the normal level of each nutritional factor to be not a single fixed level but a zone. Undoubtedly this zone is wider for some factors than for others, and probably also the most advantageous level is with some substances near the upper margins, and with other substances near the middle or the lower margins, of the respective normal zones. Thus while our bodies enjoy by virtue of their biological inheritance certain selfregulatory processes of striking effectiveness, our minds are now finding, through chemical research, how these can be made still more effective by the scientific guidance of our nutritional intakes by helpfully influencing our internal environments through good habits in our daily choice of food. Contemporary research in the chemistry of nutrition is here developing a fundamental and farreaching scientific concept which hitherto has hardly been apprehended because species have been regarded as more rigidly specific in their chemical composition, and the steady states of their internal environment have been regarded as more rigidly fixed, than they really are. The accepted generalisation that each life history is determined 1 by heredity and 2 by environment assigns all except hereditary factors to environment by definition. But as the result of nearly a century of scientific as well as popular habit of thought, the word environment actually connotes surroundings. Science exaggerated the extent and rigidity with which our internal chemistry is automatically regulated by our biological inheritance, to such an extent that there seemed nothing for us to do about it except to admire its wonders and stand ready to repair its occasional breakdowns. But now that we are finding ways to add conscious chemical control and improvement to the marvellous mechanism with which nature endows us, we can be not merely repairmen to a biologically inherited bodily machine, but also architects of a higher health. It may help to make this newlyopened opportunity clearer if, instead of the abovementioned two, we think and speak of three major determinants of our lifehistories 1 heredity 2 environment, in the familiar external sense of surroundings and 3 the body's internal environment, which immediately environs and conditions the life process, and which in the course of the life cycle is much more significantly influenced than hitherto supposed by even the normal differences in what we take into our bodies as food. This responsiveness of our internal chemistry, and resulting degree or level of positive health, to our nutritional intake, usually becomes manifestly measurable only in cases of visible injury from nutritional deficiency, which, once apprehended, we seek to avoid or in experimentation with laboratory animals whose natural lifecycles are such as to permit of accurately controlled conditions and observations extending throughout entire lifetimes and successive generations. In the longcontrolled, laboratorybred colony of experimental animals used in large numbers for fulllife and successivegeneration feeding tests conducted with all the quantitatively meticulous care and precautions to which research workers in the exact sciences are trained, we now have an instrument and technique of investigation such as has not existed before. Much remains to be done in the new field of research thus opened but work already completed shows clearly the possibility of nutritional improvements of alreadynormal health, vitality and efficiency throughout our lives. Whatever we are individually born with, we can each do more for ourselves to influence our life histories in the direction of our aspirations than science has hitherto thought. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 44 Issue 6 1942

British Food Journal , Volume 44 (6): 10 – Jun 1, 1942

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011366
Publisher site
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Abstract

Perhaps it should be said that optimal nutrition is an ultimate goal which science is not yet prepared to define descriptively in detail. Speaking operationally, we may say that recent research has established, fully and objectively, the principle of the nutritional improvability of the normal. The experimental evidence can, of course, be but sketchily presented in a review of this sort which attempts to summarise in so little space a scientific advance of undoubtedly farreaching significance. Under the necessity of extreme brevity, the writer trusts he will be pardoned for drawing illustrations chiefly from the work with which he is best acquainted. In experiments to determine what proportion of protective food suffices to balance a minimum proportion of wheat in the diet, it was found that a mixture of fivesixths ground whole wheat and onesixth dried whole milk with table salt and distilled water Diet A was adequate in that it supported normal growth and health with successful reproduction and rearing of young, generation after generation. Yet when the proportion of milk was increased Diet B the average results were better. In the experiments just mentioned, an alreadyadequate dietary and an alreadynormal condition of nutritional wellbeing and health were improved by a more scientific adjustment of the relative quantities in which the staple articles of food were consumed. And in the comparison of the effects of these two diets the principle of the nutritional improvability of the normal was manifested measurably at every stage of the life cycle. Growth and development, adult vitality, and length of life all were normal on Diet A and all were better on Diet B. This research having been planned in terms of natural articles of food, the sole experimental variable was the quantitative proportion or ratio between the foods constituting the dietary. If, on the other hand, we turn to the consideration of individual chemical factors, we find that the single change in proportions of staple foods had the effect of enriching the dietary at four points protein, calcium, riboflavin, and vitamin A. Subsequent experimentation was planned both in terms of these four chemical factors separately and in terms of diversification of the dietary by addition of natural foods of other types. Here it was found that enrichment of the original diet with protein alone or its diversification with other natural foods tended to a moderate increase in growth and adult size, but no distinct improvement in the life history. Clearly this indicates that the increased intake of protein played but little if any part in the nutritional improvement induced by Diet B over Diet A and also strengthens the probability that the observed improvement is essentially explainable in terms of the factors we recognise, for if anything unknown had played an important rle in this improvement, the diversification of the diet would probably have revealed some indication of it. Calcium, riboflavin, and vitamin A each is found to play a signicant part in the nutritional improvement of the already adequate diet and already normal health. With each of these three factors the level of intake giving best results in longterm experiments is two or more times higher than the level of minimal adequacy. Some aspects of the respective rles of these three factors are still subjects of further experimental investigation. It is not to be assumed that the wide margins of beneficial intake over actual need, found as just mentioned with calcium, riboflavin, and vitamin A, will apply to the other nutritionally essential mineral elements and vitamins. Each should be investigated independently in this respect and with no presuppositions derived from the findings with calcium, riboflavin, and vitamin A, for these were not random samples, but were taken for rigorous experimental study because of the definite suggestions of earlier work. Meanwhile the abovementioned findings with the factors already comprehensively investigated afford a basis both for clarification of a fundamental chemical principle in nutrition, and for its practical application. One useful firstapproximation of nineteenthcentury science was that an organism may be expected to grow only as fast or as far as is consistent with the specific chemical composition of its kind and another was that it is the fixit of the organism's internal environment which enables it to cope with new or changing external environments. It is surprising that these views continued to be held so rigidly for so long when at the same time there were developing physicochemical principles which call for a more flexible concept. In this light it seems clear that the socalled steady states of the body are only relatively so that one cannot introduce into the system different amounts and proportions of such active factors as we know some food constituents to be, without some resulting changes of concentration levels or of dynamicequilibrium points, or both. And now we have the objective evidence of wellcontrolled, longterm experimentation showing nutritional improvement of an already normal bodily condition in such manner as seems best expressed by saying that the chemical aspect of the body's internal environment has been modified for the better. Thus in accordance with physicochemical principles we now conceive the normal level of each nutritional factor to be not a single fixed level but a zone. Undoubtedly this zone is wider for some factors than for others, and probably also the most advantageous level is with some substances near the upper margins, and with other substances near the middle or the lower margins, of the respective normal zones. Thus while our bodies enjoy by virtue of their biological inheritance certain selfregulatory processes of striking effectiveness, our minds are now finding, through chemical research, how these can be made still more effective by the scientific guidance of our nutritional intakes by helpfully influencing our internal environments through good habits in our daily choice of food. Contemporary research in the chemistry of nutrition is here developing a fundamental and farreaching scientific concept which hitherto has hardly been apprehended because species have been regarded as more rigidly specific in their chemical composition, and the steady states of their internal environment have been regarded as more rigidly fixed, than they really are. The accepted generalisation that each life history is determined 1 by heredity and 2 by environment assigns all except hereditary factors to environment by definition. But as the result of nearly a century of scientific as well as popular habit of thought, the word environment actually connotes surroundings. Science exaggerated the extent and rigidity with which our internal chemistry is automatically regulated by our biological inheritance, to such an extent that there seemed nothing for us to do about it except to admire its wonders and stand ready to repair its occasional breakdowns. But now that we are finding ways to add conscious chemical control and improvement to the marvellous mechanism with which nature endows us, we can be not merely repairmen to a biologically inherited bodily machine, but also architects of a higher health. It may help to make this newlyopened opportunity clearer if, instead of the abovementioned two, we think and speak of three major determinants of our lifehistories 1 heredity 2 environment, in the familiar external sense of surroundings and 3 the body's internal environment, which immediately environs and conditions the life process, and which in the course of the life cycle is much more significantly influenced than hitherto supposed by even the normal differences in what we take into our bodies as food. This responsiveness of our internal chemistry, and resulting degree or level of positive health, to our nutritional intake, usually becomes manifestly measurable only in cases of visible injury from nutritional deficiency, which, once apprehended, we seek to avoid or in experimentation with laboratory animals whose natural lifecycles are such as to permit of accurately controlled conditions and observations extending throughout entire lifetimes and successive generations. In the longcontrolled, laboratorybred colony of experimental animals used in large numbers for fulllife and successivegeneration feeding tests conducted with all the quantitatively meticulous care and precautions to which research workers in the exact sciences are trained, we now have an instrument and technique of investigation such as has not existed before. Much remains to be done in the new field of research thus opened but work already completed shows clearly the possibility of nutritional improvements of alreadynormal health, vitality and efficiency throughout our lives. Whatever we are individually born with, we can each do more for ourselves to influence our life histories in the direction of our aspirations than science has hitherto thought.

Journal

British Food JournalEmerald Publishing

Published: Jun 1, 1942

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