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Article
October 13, 1900

THE ETIOLOGY AND PREVENTION OF SCURVY.

JAMA. 1900;XXXV(15):951-952. doi:10.1001/jama.1900.02460410035004
Abstract

Although it is generally recognized that scurvy is due to absence from the food of certain substances, the exact nature of these has not been determined, and it must be admitted that empiricism has here advanced beyond science in the prophylaxis. In adults the disorder usually develops when the diet is deficient in fresh vegetables and fruits, while it has been observed in infants nourished with artificial food or with sterilized milk. In either instance the affection readily yields to the employment of appropriate corrective measures, namely, the administration of a properly arranged dietary or of lime-juice, orange-juice, or beef-juice. In view of these facts, Corlette1 suggests that the defaulting agent is citric acid, which is a normal constituent of fresh milk in the form of the calcium-salt, together with a small amount of potassium and magnesium citrate. Calcium citrate appears in both an amorphous and a crystalline form,

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