Abstract
THE diet of man now contains a variety of foods very different from those consumed by his pre–historic ancestors. Cooking, which may wash out or destroy mineral constituents and vitamins, has long been prad ised, while more modern processes such as the decortication of cereals, and the extraction and refining of oils and fats, may lead, according to the results of animal experiments and clinical evidence of human disease, to dietary deficiencies. Recent advances in methods of analysis of foods and in our knowledge of man's need for some of the vitamins and essential minerals have enabled us to estimate the dietary significance of these more modern methods of preparing foods. Now that a number of synthetic vitamins or vitamin concentrates are available it is possible in some cases to fortify foodstuffs so as to increase man's intake of these essential dietary factors to the level which modern investigations have shown to be desirable.
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D., E. THE FORTIFICATION OF FOODS. Nature 148, 760–762 (1941). https://doi.org/10.1038/148760b0
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DOI: https://doi.org/10.1038/148760b0