THE possibility that a particular agent is responsible for the poor calcifying properties of cereal grains has been a focal point of interest to students of nutrition for some years. It has long been recognised that grains are a poor source of Ca, yet this deficiency has failed to provide an adequate explanation. E. Mellanby [1921; 1922, 1, 2; 1924; 1925; 1926, 1, 2; 1930] observed that a high cereal diet invariably had a deleterious effect upon the calcification of bones and teeth in dogs and rats. Oatmeal appeared unique in producing a greater severity of rickets than other cereal grains. This anticalcifying action was found by Green and Mellanby [1928] to be neutralised by simultaneous administration of vitamin D, or by exposure of the cereal to ultraviolet light, according to the findings of Steenbock [1924] and M. Mellanby [1928; 1929] emphasised the anticalcifying effect of cereals on teeth. Consideration of the chemical analyses of the cereals revealed that those which had the worst effect on teeth frequently contained the most Ca and P. Furthermore, the Ca/P ratio was not found responsible.
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Lowe et al. (1936) studied this question.