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July 7, 1923

THE THERAPEUTIC VALUE OF EGG YOLK IN RICKETS

Author Affiliations

NEW YORK
From the Department of Pathology, Columbia University College of Physicians and Surgeons.

JAMA. 1923;81(1):15-17. doi:10.1001/jama.1923.02650010019007
Abstract

Yolk of egg has frequently been employed in the diets of infants, and is brought forward here not as a new food, but rather as a therapeutic agent. Generally it has been resorted to with the purpose of increasing the percentage of fat or the caloric value of the food. Recently, De Sanctis 1 has suggested this addition in order to augment the content of water soluble vitamin, which, according to the investigations of Osborne and Mendel,2 is present in yolk in moderate degree. Some years ago,egg yolk was employed on an extensive scale in the Home for Hebrew Infants, and was found a most valuable supplement to milk formulas. Not only did the infants gain steadily in weight, but their general appearance was healthy, the tonicity of their muscles was exceptionally good, and their stools seemed normal. Indeed, the gains in weight were better than those obtained with

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