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JAMA Revisited
April 9, 2019

Green Foods and Vitamins

JAMA. 2019;321(14):1414. doi:10.1001/jama.2018.15286

Originally Published April 12, 1919 | JAMA. 1919;72(15):1077- 1078.

The importance of those as yet little understood food factors popularly termed vitamins has become well established in the minds of persons who discuss dietetics from a scientific standpoint. Owing to the historical development, we presume, of our knowledge of the subject, milk and its products have heretofore furnished the chief topic of discussion in relation to vitamins.… Dietary analysis, as it is now practiced through actual feeding trials by investigators of nutrition, has assumed the existence of several types of vitamins in milk: the water-soluble, the fat-soluble, and the antiscorbutic vitamins, if they may provisionally be so designated. The lack of any of these “properties” or “potencies” in a dietary during a long period is likely to lead to characteristic pathologic conditions—deficiency diseases, as they have lately been designated. Scurvy, beriberi and pellagra have already been interpreted from this etiologic standpoint.