A History of Infant Feeding: Part V.--Nineteenth Century Concluded and Twentieth Century

This is an historical review of the trends and knowledge regarding infant feeding in England in the 19th and 20th centuries. Modern medicine with its recognition of disease entities began to dawn during the 18th century; the art of infant feeding scarcely felt the new scientific influences at first. The rapid fall in infant mortality which took place at the end of the 18th century carried over into the 19th century as well but the rate remained fairly static around the 150 mark and even rose slightly in the 1890s. This high rate was the result of the prevalent gastroenteritis which resulted in turn from faulty feeding bad hygiene and poor management. Improper feeding comprised of too early introduction of starch lack of vitamins bacterial contamination etc. was more to blame for the high level of infant mortality than overfeeding which was blamed at the time. The etiology of scurvy was only finally understood with the discovery of vitamin C; the synthesis of ascorbic acid in 1928 finally offered a possible therapy. A high incidence of rickets continued into the 20th century. Nowadays there is recognition that this disease derives from a vitamin D deficiency. The advent of dried and evaporated milks and the mass production of feeding bottles in the 19th century along with the spread of child welfare facilities were mainly responsible for the improvement in infant health.