POTENCY OF MILKS FORTIFIED WITH RESPECT TO ANTIRACHITIC PROPERTIES

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Abstract
During the past few years there has been developing increasing pressure from various sources to "fortify" natural foods in one way or another, but notably with certain vitamins and mineral salts. There are many aspects of this subject which require the most careful consideration of physicians, nutritionists, health officers and manufacturers of food products, but it is certainly true that, before commercial interests enter largely into this field, many more carefully controlled clinical studies should be made than are now available. It needs to be widely recognized that while the fundamental facts in respect to the rôle of the vitamins and mineral salts in nutrition have been established largely by the use of experimental animals, the accurate application of these facts to man must be determined by clinical studies.1 Furthermore, it is imperative that an adequate and uniform procedure in investigation be adopted in each field of study by those

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