For many years following the classic exposition of Barlow and the studies to which it gave rise, scurvy aroused little interest and was represented in the literature merely by a succession of case reports. Of late, however, this subject has become one of the most active from the clinical as well as from the experimental standpoint. This striking change in the status of this disorder is due largely to the publications of Holst and his co-workers,2 who opened the field to experimental study by demonstrating that scurvy can be induced readily in the guinea-pig. It has received additional impetus through the war, which unavoidably led to the development of scurvy, not only among the troops, but among the civilian population. As there has been no account of this chapter of the medical history of the war, it seems of interest to review briefly, even at this early date, some
HESS AF, UNGER LJ. SCURVY VIII. FACTORS AFFECTING THE ANTISCORBUTIC VALUE OF FOODS1. Am J Dis Child. 1919;17(4):221–240. doi:10.1001/archpedi.1919.04110280002001
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