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MILK CONSTITUENTS AND THE EFFECTIVENESS OF VITAMIN D

JAMA. 1936;107(3):215-216. doi:10.1001/jama.1936.02770290043015.
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As was pointed out recently in these columns,1 milk has become increasingly popular during the last few years as a vehicle for vitamin D as "yeast milk," fortified milk or irradiated milk. Although there is still some question regarding the relative merits of these three forms, current agreement appears to favor the view that vitamin D milk in general is particularly effective as an antirachitic agent. Several explanations of its peculiar efficacy have been proposed: that different forms of vitamin D exist and that the predominating type in milk is especially effective; that the potency of vitamin D from animal origin exceeds that of the substance from plant origin; that the inherent calcium and phosphorus or the cholesterol content of milk is of primary importance.

Recently an attempt has been made2 to ascertain the identity of the constituent or constituents of milk concerned in endowing this fluid with

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