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July 5, 1947


JAMA. 1947;134(10):877. doi:10.1001/jama.1947.02880270037010

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Consideration of the enrichment of corn products now comes as a logical corollary to the enrichment of white bread and flour launched in May 1941. Corn is a staple human food in the South; in some rural areas it substantially replaces white flour products. Moreover there is a long recognized association of pellagra with diets in which corn predominates. This was attributed for several years entirely to the low niacin content of corn; now it is known that corn also is low in tryptophan, which has come to be recognized as a precursor of niacin. Although milk is low in niacin, its tryptophan content reasonably accounts for the antipellagric effect emphasized by Goldberger. According to Woolley, corn also contains an antiniacin component.

The general adoption of enrichment of corn products has been long delayed principally by the peculiar organization of the industry. National organizations of wheat millers and of bakers

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