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Article
September 12, 1942

THE BIOLOGIC VALUE OF WHEAT PROTEINS

JAMA. 1942;120(2):126. doi:10.1001/jama.1942.02830370038011
Abstract

The war has focused attention on food, particularly such basic foods as wheat. Much has been said about the vitamin of wheat but relatively little of its protein content. Yet protein is just as necessary for life as vitamins perhaps and even more so because more of it is required to maintain health and efficiency. A thorough and conclusive study of the biologic value of the proteins contained in wheat flours is not only timely but of great importance in meeting the war time needs. Such an investigation has been recently reported by Harriette Chick1 from the Division of Nutrition of the Lister Institute. The results of this investigation show much less variation and the results are much more conclusive than those of previous studies. Moreover, in no other experiments were all studies made on different flours derived from the same sample of wheat.

Dr. Chick has studied three

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