The dietetic treatment of the condition of osteomalacia is suggested by what is known of its aetiology, but the results are seldom encouraging. It is characterised by progressive softening of the bones, a disease in which the salts, especially the carbonate and phosphate of lime, are reduced to about 30 per cent of the normal quantity.

It is not definitely known in what manner these salts are dissolved out of the bony structures, and excess of both lactic and carbonic acid have been regarded as probable solvents. It is not proved that a deficiency of salts in the diet causes the disease, which has been observed in well-fed subjects. It is, however, customary to arrange the diet with regard to furnishing an abundance of salts together with such articles as milk, eggs, and meat.

It is advisable also to prescribe cod-liver oil, either alone or in combination with various phosphates or hypophosphites, and this food proves on the whole the most serviceable. Trousseau thought that it cured one or two of his cases.

It is a rare affection in its worst type, although cases of moderate severity are less uncommon.