VITAMIN D MILK
The Council on Foods of the American Medical Association1 has decided that for the present milk is the only common food that will be considered for acceptance when fortified with vitamin D. Hence the recent discussion by Krauss and Bethke2 on new developments in the field of vitamin D milk is especially worthy of comment. Numerous methods, as they point out, are available for increasing the vitamin D content of milk. In attempting to evaluate the best method for the particular circumstances, factors aside from cost must be taken into consideration. Control, that is, the assurance that milk contains the specified amount of vitamin D, is of great importance. At present this control is vested in various groups of governmental agencies and differs widely, therefore, in adequacy. The importance of standardization of the procedures for fortifying the milk and the determination of the best agency
Current Comment. JAMA. 1937;108(22):1894–1895. doi:10.1001/jama.1937.02780220052016
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