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Article
October 26, 1935

VITAMIN D IN COMMON FOODS

JAMA. 1935;105(17):1354. doi:10.1001/jama.1935.02760430044016
Abstract

The sources of vitamin D or vitamin D effects are now so easily available and so widely distributed that the question of an adequate supply would hardly seem to concern greatly any average American. Nevertheless, pediatricians who see constantly the effects of an inadequate supply of vitamin D are inclined to deprecate the manner in which vitamin D is made available and in which it is used by the vast majority of people.

The child is taught in school that the most potent food sources of vitamin D are egg yolk and butter, yet actually there is little vitamin D in these common foods. The amounts present in egg yolk and butter vary as much as 500 per cent during the year. A recent survey of the topic by Coffin1 points out the erroneous conceptions that prevail in the minds of many parents. There is some belief that the

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