EPIDEMICITY OF POLIOMYELITIS—Possible Role of Seasonal Variation in Food Quality

Seasonal variations occur in the phosphate, phospholipid and protein content of foods. The lower content occurs in the dry season. This is most often in the summer and fall months, which is the usual time of year for epidemics of poliomyelitis. Question is raised as to whether epidemics of poliomyel...

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Veröffentlicht in:California medicine Jg. 81; H. 6; S. 409 - 411
1. Verfasser: SPETZ, M
Format: Journal Article
Sprache:Englisch
Veröffentlicht: United States BMJ Publishing Group LTD 01.12.1954
Schlagworte:
Diet
Epidemics
Food
Food Quality
OldMedline
Poliomyelitis - epidemiology
Seasons
POLIOMYELITIS/epidemiology
FOOD
ISSN:0008-1264, 2380-9949
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Abstract Seasonal variations occur in the phosphate, phospholipid and protein content of foods. The lower content occurs in the dry season. This is most often in the summer and fall months, which is the usual time of year for epidemics of poliomyelitis. Question is raised as to whether epidemics of poliomyelitis are a consequence of the host-virus balance being shifted in favor of the virus during this season because of the lower nourishing power of foods common to the daily diet.
AbstractList Seasonal variations occur in the phosphate, phospholipid and protein content of foods. The lower content occurs in the dry season. This is most often in the summer and fall months, which is the usual time of year for epidemics of poliomyelitis. Question is raised as to whether epidemics of poliomyelitis are a consequence of the host-virus balance being shifted in favor of the virus during this season because of the lower nourishing power of foods common to the daily diet.
Seasonal variations occur in the phosphate, phospholipid and protein content of foods. The lower content occurs in the dry season. This is most often in the summer and fall months, which is the usual time of year for epidemics of poliomyelitis. Question is raised as to whether epidemics of poliomyelitis are a consequence of the host-virus balance being shifted in favor of the virus during this season because of the lower nourishing power of foods common to the daily diet.Seasonal variations occur in the phosphate, phospholipid and protein content of foods. The lower content occurs in the dry season. This is most often in the summer and fall months, which is the usual time of year for epidemics of poliomyelitis. Question is raised as to whether epidemics of poliomyelitis are a consequence of the host-virus balance being shifted in favor of the virus during this season because of the lower nourishing power of foods common to the daily diet.
Author SPETZ, M
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References 15442306 - Science. 1950 Aug 25;112(2904):215-8
16747023 - Biochem J. 1939 Aug;33(8):1209-16
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SubjectTerms Diet
Epidemics
Food
Food Quality
OldMedline
Poliomyelitis - epidemiology
Seasons
Title EPIDEMICITY OF POLIOMYELITIS—Possible Role of Seasonal Variation in Food Quality
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