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This book affords up to the minute information about the chemical nature of the vitamins and the pathologic aspects of the vitamin deficiency diseases. The authors are described on the title page as a physiologic chemist who is director of the Bureau of Foods and Sanitation of Good Housekeeping Magazine and a physician who is also a pathologist.
The chapters on vitamin C are particularly well done, especially the section on subclinical scurvy. The chapters on pellagra, however, appear to be somewhat biased and incomplete. The authors emphasize reports on the histologic similarity in the skin lesions of pellagrins and of animals on experimental diets and apparently minimize references to dietary factors other than the vitamin G complex or recent non-nutritional concepts of the etiology of pellagra. The chapters on the morbid effects of certain complicated dietary experiments and on vitamins in relation to blood regeneration are so sketchy that
The Avitaminoses: The Chemical, Clinical and Pathological Aspects of the Vitamin Deficiency Diseases. JAMA. 1937;109(2):158–159. doi:10.1001/jama.1937.02780280064036
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