Diet As a Factor in the Etiology of Anemia
Authors: Richard A. Kern
Journal: Annals of Internal Medicine (1931)

Article1 December 1931Diet As a Factor in the Etiology of AnemiaRICHARD A. KERN, M.D.RICHARD A. KERN, M.D.Search for more papers by this authorAuthor, Article, and Disclosure Informationhttps://doi.org/10.7326/0003-4819-5-6-729 SectionsAboutPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareFacebookTwitterLinkedInRedditEmail ExcerptJust as the body strives to preserve a constant composition of other important factors in the internal environment so, too, the red cell and hemoglobin content of the blood is maintained at a normal level even under very adverse circumstances. When human beings1,2,3or animals4are subjected to prolonged and complete fasting, red cell and hemoglobin figures per unit volume remain at or near normal until long after marked general body wasting has taken place. In partial starvation, when food intake is below body needs, anemia does not occur until very late, provided the diet is reasonably diverse. 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