VITAMINS

Evening Star, Issue 23178, 30 January 1939, Page 18

VITAMINS

THEIR VALUE IN SAFEGUARDING HEALTH FRESH FOODS ARE BEST The following paper on vitamins has been issued by the home science department of the Otago University, and presents facts of general interest which have emerged from lectures given during the refresher course held last week:— Deficiency of vitamin A is associated with certain skin and eye diseases, and respiratory diseases, such as the common cold. It is found in animal foods, such as liver and fish liver oils, dairy products, eggs, and in vegetables containing green, red, or yellow pigments. The deeper the colour the greater the proportion of vitamins present—e.g., in lettuce the green outer leaves are 30 times as rich as the white inner leaves.

Vitamin B: Though largely distributed among foods, this vitamin is not present in large amounts in any one food. Great care must be taken, therefore, to choose foods containing it, and to guard against its loss during cooking or refining processes. In New Zealand, where highly refined cereals are largely used, there is often a serious shortage of this vitamin, leading to a lack of appetite, unsuccessful lactation, and sluggishness of the digestive tract, often leading to constipation. Vitamin B2: If insufficient B2 is taken over a period of time digestive disturbances, nervous depression, genera] weakness, loss of tone and vitality are caused. An unhealthy condition of the skin develops, and infectious diseases are likely to be increased. Vitamin C is present principally in fruits, particularly the skin, and in raw green vegetables. Again it .is important'to .remember that the deeper the colour the more vitamin is present. Although lost to a considerable extent in cooking or preserving fruits and vegetables, in the case of tomatoes the proportion of vitamin C is almost unchanged. Insufficient vitamin C produces sallow, muddy complexion, loss of energy in joints and limbs (often mistaken for rheumatism in adults and growing pains in children) slow healing of wounds; mentally it produces irritability, un-called-for argumentativeness and gloom.

Vitamin D: ’This is closely associated with vitamin A and with sunlight in the development of normal bone and the prevention of rickets. The ordinary New Zealand diet is low in this and therefore people cannot depend on an adequate supply from the usual diet unless the body is exposed to the direct action of sunlight. As cod liver oil is extremely rich in this substance, it is recommended that one teaspoon of oil should be given daily, particularly during the winter or where people follow indoor occupations.

All recent research illustrates the necessity for a very careful selection of foods, particular stress being laid upon tho use ot the protective foods—dairy products, eggs, fruits, and vegetables, with a reduction of the use of white bread and sugar.

Displays set up by the lecturer’s assistants gave very vivid pictures of the difference in tho quantities of various foods -required to yield the same amount of vitamin—e.g.," four drops of Halibut oil contain as much vitamin D as 64 quarts of milk, or less than one drop as much of vitamin A as 81b of lean meat. Foods must be carefully chosen to supply sufficient of these vitamins in the menu.