The administration of vitamin C in a large institution and its effect on general health and resistance to infection.

IN any institution, where large numbers of people are supplied with food from central kitchens, the diet usually contains only small amounts of vitamin C. Destruction of this vitamin takes place during overcooking and the reheating of the food while it is awaiting distribution. Fresh fruit and vegetables are rarely supplied. Crandon, Lund & Dill (1940) concluded that the maximal utilization of vitamin C lies between 30 and 45 mg. daily. Their figures were derived from a study of experimental human scurvy. The 'minimal-optimum' intake of vitamin C for adults has been computed at 25 mg. a day per 10 stones of body weight, and this results in an excretion of 13–15 mg. a day (Abbasy, Harris, Ray & Marrack, 1935; Harris & Abbasy, 1937). The 'minimal-optimum' intake is based on the amount found necessary to prevent a tendency to increased capillary fragility (Gothlin, 1937). Fox (1941) reviewed the results of the experiments of Fox, Dangerfield, Gottlich & Jokl (1940), Crandon et al. (1940) and Kellie & Zilva (1939), and concluded that remarkably good health can be maintained on 15 mg. of vitamin C daily, but he remarked on the precarious nature of such meagre supplies. Certainly large numbers of people live on a diet containing less than the 'minimal-optimum' intake, without apparent ill effect. Investigations by