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Article
November 17, 1906

MILK IN INFECTIOUS DISEASES.

Author Affiliations

GREELEY, COLO.

JAMA. 1906;XLVII(20):1614-1616. doi:10.1001/jama.1906.25210200010001a

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Abstract

Milk has been used for so long a period and to such an extent that its status as a food ought to be settled beyond cavil or doubt. Unfortunately this is not the case. In this article it is my purpose to consider the objections to milk as a food for the sick, as well as its merits. Before discussing the advantages it may be well to consider briefly the actual conditions present, particularly in the digestive organs, in persons suffering from an infectious disease.

In infectious diseases it has not been found possible to prevent a steady loss of body weight by any method of feeding, save in rare instances. This varies in an average daily loss of from 0.33 to 0.5 of 1 per cent of the entire weight during prolonged fevers. A man weighing 150 pounds would lose from one-half to three-quarters of a pound daily or

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