Recent research has shown that the requirements of the human organism as regards diet cannot be met entirely by an adequate supply of protein, fat, carbohydrate, inorganic salts, and water. It has therefore modified the common belief of ten or more years ago, when the attention of physiologists was focused upon the calorie or energy value of the diet. It is now established that, in addition to these necessary constituents, certain unidentified principles, known as accessory food factors or "vitamines," must also be present in order to maintain health and prevent the occurrence of "deficiency diseases." These substances have not so far been isolated, little is known of their chemical or physical properties, and at the present time their presence can only be detected by experiments with animals.

These accessory factors or vitamines are widely distributed among naturally occurring foodstuffs, and in time of peace, under normal conditions of food supply, the variety of food consumed by European nations protects them from risk of any deficiency in these essential substances. Under the conditions arising from the war a different state of things exists; in addition to a general shortage of food there is also a great restriction in the variety available, and danger from "deficiency diseases" is to be feared.

Of these diseases scurvy is the best known, and the belief that it is caused by some deficiency in the diet has long been strongly held. Recent research has added to the deficiency diseases beriberi, rickets, and other less well-marked disorders of growth and departures from health.

The following notes have been compiled by the Committee on Accessory Food Factors in the hope that they may afford practical help to those occupied in the administration of food relief to the famine districts of Eastern Europe. The advice given is based upon the present state of our knowledge of the distribution of accessory food factors (vitamines) in natural foodstuffs and of the role played by them in preventing disease and in promoting health and growth.

The accessory food factors at present recognized are three in number:

(1) Antineuritic or antiberiberi factor, identified with the water-soluble B growth factor of the American investigators.

(2) Fat-soluble A growth factor or antirachitic factor.

(3) Antiscorbutic factor.

As far as is known the accessory food factors cannot be produced by the animal organism, and all animals are dependent for their supply directly or indirectly upon the plant kingdom.