The cause of infantile anemia is an insufficient absorption of iron from the food.
The amount of iron in both human milk and cow’s milk is small and is insufficient for the needs of the growing infant. However, Nature has deposited enough iron in the liver of the new-born infant to last until it can digest foods which contain iron in sufficient amounts. The iron in human milk is apparently more easily retained than that in the milk of animals.
The iron content of human milk is dependent on the general condition of the mother. It is higher in healthy individuals and lower in those under par.
Anemia in infants is apt to become severe and often take on a pernicious form. A prolonged intestinal disturbance often brings on anemia, and not infrequently anemia is due to a deficiency of protein in the food.
The treatment consists largely of additions or changes in the diet, depending on the age of the infant. Purées of vegetables that contain much iron, such as spinach and carrots, and also fruit juices, are valuable and in proper proportions can be added to the diet after the age of six months. It is best that the physician decide on the advisability of this as it will depend on the general condition of the infant.
Rickets
Rickets, a chronic impairment of nutrition, affects not only the bones, but all of the tissues of the body, particularly the nervous system. Artificial feeding is the chief cause of rickets on account of the poor absorption of fats, and often because of protein starvation.
Prepared foods, on account of their large percentage of starch and their lack of protein and butter-fat are frequently the cause of rickets.
In addition to its fuel value, milk-fat contains the elements which promote growth.