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VITAMIN A IN THE DIET

William Cramer
JAMA. 1927;89(24):2060-2061. doi:10.1001/jama.1927.02690240052032.
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ABSTRACT

To the Editor:  —The detailed report by your London correspondent of my paper on the Requirements of the Population in Milk Fat (The Journal, October 1, p. 1162) is concluded by the following criticism:Whether Dr. Cramer is right or wrong in stating that we are generally suffering from a shortage of vitamin A, he seems to overlook the fact that the vitamin occurs—in smaller proportions than in butter it is true—in milk, eggs, meat fat and vegetables. Dr. W. H. Wilson, writing in the Times, states that the daily consumption of 6 or 7 ounces of vegetables, particularly green leafed (cooked or in salads), would provide a sufficiency not only of vitamin A but also of the other vitamins. In some investigations which he recently carried out in Egypt, he found that the liver fats of sheep and oxen appeared to contain about 200 times the amount of vitamin

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