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March 20, 1943

EVALUATION OF NUTRITIVE CONTRIBUTION OF ENRICHED WHITE FLOUR

Author Affiliations

Fellow in Medicine; ROCHESTER, MINN.

From the Division of Biochemistry, Mayo Foundation (Dr. Mason) and the Division of Medicine, Mayo Clinic (Dr. Wilder).

JAMA. 1943;121(12):943-945. doi:10.1001/jama.1943.62840120013011
Abstract

The nutritive contributions of diets in which the bread component was made of enriched white flour, plain white flour and whole wheat flour respectively have been studied, with particular reference to satisfaction of human requirements for thiamine and riboflavin. We have not had experience with the analytic methods for determination of niacin—also a constituent of enriched flour—and consequently were limited to noting the presence or absence of symptoms of abnormality attributable to deficiency of niacin in deciding whether requirements for niacin were satisfied. The standard diet, when the flour used was plain white flour, provided approximately 0.22 mg. of thiamine, 0.35 mg. of riboflavin and 2.5 mg. of niacin per thousand calories. This degree of restriction of thiamine, riboflavin and niacin is probably not greater than obtains frequently in the diets of certain population groups of the United States.

METHODS OF STUDY  Women who volunteered were transferred to the nutrition

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