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1920] FOODS — HUMAN NUTRITIOIT. 861 



il918), pp. 1-27 Jf). — This paper consists of a general discussion with references 

 to the literature of the work on deficiency factors, together with the reports 

 of work conducted In the authors' laboratory with a view to throwing some 

 light on the nature of the accessory food factors. 



The theory is advanced that the vitamins of yeast consist of several sub- 

 stances which are labile compounds united directly or indirectly with phos- 

 phoric acid but not depending upon this union for their specific action. The 

 term "alimentary dystrophy" is suggested for the polyneuritis of pigeons and 

 the name " eutinin " for the antineuritlc vitamin. 



The tweiity-fourtii report on food products and the twelfth report on 

 drug products, 1919. — II, Diabetic foods, E. M. Bailey {Connecticut State 

 mta. Bui. 220 {1920), pp. 261-342)- — A summary of theories regarding the nature 

 of diabetes and its treatment, particularly with reference to diet. The exami- 

 nation and analyses of diabetic food products (E. S. R.. 29, p. OGO) was con- 

 tinued. Of the 107 analyses reported 85 were commercial goods (gluten foods, 

 soy-bean products, gluten flours, breads, casein products, and other special 

 foods) and 22 were special and experimental products, including washed brans, 

 experimental gluten-bran bread and mufiius, thrice-cooked and other vegetables, 

 diabetic broths, and artificial or modified milks. 



According to the author the inspection of commercial products in general 

 " reveals an evident purpose on the part of manufacturers to maintain stand- 

 ards and market their products for what they are. The practice of controlling 

 their output by chemical analysis is increasing. Inquiry generally reveals a 

 knowledge, on their part, of the essential composition of their products ; but 

 this might, however, be better or more fully stated on the labels in many ca.ses. 

 Since there is no universal diabetic food, particular claims of merit for any 

 product which might lead the patient to believe that he could safely introduce 

 that article into his dietary should be di.scouraged. The production of a food- 

 stuff of standard or declared composition, marketed under a label which ade- 

 quately states what that composition is, should be the prime duty of the manu- 

 facturer, leaving the responsibility of recommending and prescribing that food 

 to the attending physician." 



For greater accuracy comparison is made on a water-free basis of washed and 

 unwashed brans. These included ordinai-y bran marketed for cattle feed and 

 " health " bran sold for clinical but not particularly for diabetic purposes. 

 According to the author " protein is higher in the unwashed material ; yet con- 

 siderable amounts of protein have been lost in material mechanically re- 

 moved. . . . 



"The effect of the washing in these trials was to remove from 70 to 83 per 

 cent of the available carbohydrate; the ' health' brans still contained, however, 

 between 5 and 10 per cent of this material. Large and variable proportions of 

 other constituents were also removed. For example, there was a loss of ash 

 ranging from 23 to 58 per cent and of protein ranging from 27 to 46 per cent." 



A comparison of the analyses of vegetables uncooked, thrice-cooked, and 

 extracted shows " a very complete removal of the more readily available por- 

 tion of the nitrogen-free extract, i. e., reducing *;ugars; and a decrease also, 

 though less conspicuous, in what is usually reckoned as carbohydrates, in this 

 case sugar and other nitrogen-free extract. Protein is not substantially changed, 

 but there is a notal)le loss of mineral matter." 



The compilation of analyses of diabetic foods which occupies over half of the 

 bulletin is of special interest and will make availal)le for specialists and others 

 interested in the treatment of this disease a large amount of analytical data not 

 hitherto readily procurable regarding proprietary, commercial, and other dla- 

 I'ctic foods. 



