Physiologists have long recognized that rancid fats are' nutritionally deleterious. According to Burr and Barnes1 of the University of Minnesota the apparent toxic effects of rancid products are due mainly to an induced vitamin deficiency. Mixed with other foods, rancid fats destroy such essential food elements as vitamin A, carotene, vitamin D, vitamin E, pantothenic acid, pyridoxine, biotin, ascorbic acid and linoleic acid. An extreme instance of the vitamin deficiency induced by rancid fat has been reported by Fitzhugh and his associates2 of the Food and Drug Administration, Washington, D. C.
Certain unexplainable abnormalities developed in control rats maintained for long periods on their routine laboratory diets. Fitzhugh placed 20 pairs of albino rats, 21 days of age and equally divided between the sexes, on mixed diets consisting of 18 parts of casein, 60 parts of corn starch, 5 parts of brewers' yeast, 5 parts of whole dried