England, locked in the struggle of total war and conscious of the importance of maintaining at high levels the strength and courage of its people, has fortified margarine with vitamin A and restored calcium and thiamin hydrochloride (vitamin B1) to flour.1 This action was taken on advice from the Medical Research Council and with the recommendation of leaders in nutritional research. Sir John Orr2 and Dr. J. C. Drummond3 were largely responsible. In consequence, ill effects from deficiency of calcium compounds and vitamin B1 will be minimized in England notwithstanding lower rations. Vitamin A will accompany whatever edible fats remain available, and calcium and vitamin B1 will be supplied as long as any cereal food is left.
The slim margin that exists between man's physiologic requirements for vitamin B1 and his intake of this vitamin has long been known; also the fact that
VITAMINS FOR WAR. JAMA. 1940;115(14):1198–1199. doi:10.1001/jama.1940.02810400050013
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