Dietary intakes of vitamin C in Iceland.

نویسنده

  • J SIGURJONSSON
چکیده

I t has been estimated that the caloric value of the food produced in Iceland is more than three times higher than that needed to satisfy the energy requirements of the inhabitants (Sigurjonsson, 1948). R,lore than 80% (according to caloric value) is fish and fish products, of which the greatest part is exported. The home production of milk and dairy products is sufficient except that some butter is imported and there is a surplus production of meat. The cultivation of potatoes and other vegetables, although increasing, is not yet sufficient to allow a satisfactory consumption level. There is almost no cultivation of grain so that all cereals have to be imported. Apart from some fruits (especially tomatoes) grown in hot-houses the only native fruits are berries. It is easily understood that formerly, when potatoes and other vegetables were scarce, the diet was apt to be low in vitamin C, and probably it has been milk, more than anything else, that has saved the population from scurvy. However, scurvy was common enough, but mainly among the poorer people on the coast where milk was scarce. Until the beginning of this century the doctors frequently mentioned scurvy in their annual reports, but since then it has become more and more rare and nowadays it is only exceptionally that a clinical case of scurvy is reported. The disappearance of scurvy has been paralleled by an increasing cultivation and consumption of potatoes and other vegetables, together with an increased consumption of milk in the towns and seaside villages. The diet, however, is still rather poor in vegetables, and fruit is scarce; one might therefore expect that the dietary intake of vitamin C is still inclined to be somewhat low. The present survey was designed to determine how much vitamin C is available in the average national diet, the amount of this vitamin contributed by the different foodstuffs and the proportion of the total intake derived from domestic sources.

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عنوان ژورنال:
  • The British journal of nutrition

دوره 2 4  شماره 

صفحات  -

تاریخ انتشار 1949