For some years we have been studying various aspects of the symptomatology and dietetics of infantile scurvy. In a recent paper1 it was shown that pasteurized milk brings about this disorder in some cases unless an antiscorbutic food is included in the dietary. The type of scurvy induced under these conditions, as noted elsewhere, is not the textbook variety of this disease, but what has been termed latent or subacute scurvy, characterized by anemia and pallor, failure to gain in weight, rapidity of pulse and respiration, tenderness of the bones, and by a sharp recession of all these signs and symptoms when orange juice or other antiscorbutic foodstuff is given. In asserting that scurvy is brought about by pasteurized milk it should be emphasized that this is not synonymous with saying that this disorder is caused by heating the milk to the temperature of pasteurization. It is for this
HESS AF. INFANTILE SCURVY: V. A STUDY OF ITS PATHOGENESIS. Am J Dis Child. 1917;14(5):337–353. doi:https://doi.org/10.1001/archpedi.1917.01910110018002
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