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VITAMIN C (L‐ASCORBIC ACID AND DEHYDRO‐L‐ASCORBIC ACID): A CONTRIBUTION TO THE CAPTAIN COOK BICENTENNIAL CELEBRATIONS

The diet of three small groups of elderly women and three small groups of men was surveyed by weighing the food consumed, and analysing it for vitamin C content. Vitamin C plasma levels were determined. Forty‐eight subjects were studied: 64% of the women and 62% of the men did not attain the vitamin C daily allowance for Australians of 30 mg, and this was reflected in their plasma levels. The correlation between analysed intakes and plasma levels was statistically significant. The plasma levels of the women on the same intakes were higher than those of the men. Eight women and five men were treated with 65 mg of l‐ascorbic acid for a period of three months. The sex difference also was evident in the response of the plasma levels to this treatment. Losses of vitamin C in cooked vegetables served in institutions were such that this item of the menu made virtually no contribution to the vitamin C intake of the subjects.