1939 - Nutrition

Nutrition

British biochemist David Keilin, 52, and his colleague T. Mann demonstrate that zinc is an essential trace element, essential to the human enzyme carbonic anhydrase needed by the body to eliminate carbon dioxide waste.

British bread, flour, and margarine are enriched and fortified with vitamins and minerals. Vitamins A and D are added to margarine, calcium carbonate to flour. Britons increase consumption of milk, potatoes, cheese, and green vegetables.

The American Institute of Nutrition revives the idea of fortifying staple foods with vitamins and minerals (see 1936; 1941).

Biochemist Gerald J. Cox of Pittsburgh's Mellon Institute urges fluoridation of U.S. drinking water in areas where it is not fluoridated by nature (see 1931; Dean, 1933; Grand Rapids, Newburgh, 1945).