[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 50.16.107.222. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Other Articles
July 18, 1936

MILK CONSTITUENTS AND THE EFFECTIVENESS OF VITAMIN D

JAMA. 1936;107(3):215-216. doi:10.1001/jama.1936.02770290043015
Abstract

As was pointed out recently in these columns,1 milk has become increasingly popular during the last few years as a vehicle for vitamin D as "yeast milk," fortified milk or irradiated milk. Although there is still some question regarding the relative merits of these three forms, current agreement appears to favor the view that vitamin D milk in general is particularly effective as an antirachitic agent. Several explanations of its peculiar efficacy have been proposed: that different forms of vitamin D exist and that the predominating type in milk is especially effective; that the potency of vitamin D from animal origin exceeds that of the substance from plant origin; that the inherent calcium and phosphorus or the cholesterol content of milk is of primary importance.

Recently an attempt has been made2 to ascertain the identity of the constituent or constituents of milk concerned in endowing this fluid with

First Page Preview View Large
First page PDF preview
First page PDF preview
×