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July 12, 1930


JAMA. 1930;95(2):114-115. doi:10.1001/jama.1930.02720020030012

The use of antiscorbutic food materials has attained almost universal prominence in recent years. The necessity of protecting certain groups of the population against the inroad of scurvy has long been recognized, for the malady often interferes with programs of human endeavor. As Hess1 has pointed out in his classic volume on the disease, the history of scurvy shows several distinct phases. One hears of it first as a plague, infesting armies and besieged towns; then as a dread disease, decimating the sailors of the navy and of the mercantile marine, and, since the end of the last century, more often as a nutritional disturbance, endangering the health of infants. Recently it has acquired an entirely new interest, as the representative of a class of disorders which has revealed the essential importance to man of heretofore unknown dietary factors. The prevention of scurvy by supplying the effective antiscorbutic, vitamin

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