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To the Editor:—
In the May 15 issue of The Journal there appeared an editorial on the antihemorrhagic factor in foods, in which the following statements were made: "In hemophilia the deficient functioning of the thrombocytes was pointed out earlier by Howell and Cekada, supplementing Howell's earlier theory regarding the rôle of prothrombin in blood clotting. The latter view was supported by recent work of Patek and Taylor."I believe that this statement is somewhat inaccurate. In 1914 Howell concluded that the prolonged coagulation in hemophilia was due to a subnormal amount of prothrombin. In 1926 Howell and Cekada dismissed this theory and proposed that the clotting abnormality resided in a peculiar stability of the platelets. More recent studies (Patek, A. J., Jr., and Stetson, R. P.: J. Clin. Investigation15:531 [Sept.] 1936. Patek, A. J., Jr., and Taylor, F. H. L., ibid. 16:113 [Jan.] 1937) imply that
Patek AJ. FACTORS IN LACK OF COAGULATION IN HEMOPHILIA. JAMA. 1937;108(26):2241. doi:10.1001/jama.1937.02780260069022