Scurvy is a disease brought about by a severe deficiency of vitamin C, sometimes called ascorbic acid. Common among sailors from the 15th to 18th centuries, it has now been mostly eradicated by the easy availability of fresh produce. There are a few groups who may still be vulnerable to scurvy, such as the elderly, alcoholics, people who do not eat fruits or vegetables and people who are malnourished. Scurvy is treated by supplements of vitamin C, and there are no foods you need to avoid if you have scurvy.
Scurvy's History
Until the Scottish physician James Lind conducted his own empirical study on the treatment of scurvy in 1753, this disease took the lives of thousands each year, including many sailors who died while on long sea voyages. Lind separated men on his ship into groups according to how he treated them, and found that those treated with vitamin-C-rich oranges and lemons recovered very rapidly. Since the treatment for scurvy was found, the disease has gradually dissipated; it is extremely rare in the modern developed world, and hardly ever seen in the United States.
Symptoms of Scurvy
Symptoms of scurvy generally appear after at least three months of a severe or total vitamin C deficiency. When symptoms do appear, they can be quite severe. Initial symptoms include skin issues such as papules, which appear as small bruises around the hair follicles. Gums may become red, irritated and "spongy." As the connective tissue begins to fail, you may experience painful and swollen joints that impede your movement. Eye dryness and sensitivity to light can occur as well, as can persistent blurry vision. Since internal bleeding occurs, about three-quarters of people with scurvy also develop anemia. Finally, problems with the heart and lungs cause shock and eventually, death.
Who is At Risk For Scurvy
Most people in modern society are not at risk for scurvy. But according to 1999 information from the World Health Organization, there are a few groups who do still experience some risk of scurvy, including prisoners and soldiers who do not eat a varied diet. Additionally, people who adhere to strict fad diets that require them to eliminate groups of foods are at risk for scurvy, as are alcoholics and men who live alone and eschew fruits and vegetables. WHO reports that scurvy outbreaks have occurred in refugee camps, especially those requiring outside food aid for extended periods of time and that are not in a place where there is any access to fresh produce or the ability to grow it.
Scurvy Treatments
As with many vitamin deficiencies, the best way to treat scurvy is to prevent it in the first place. Ensuring that you get adequate vitamin C in your diet daily by eating plenty of fresh produce will help prevent scurvy. The recommended daily intake of vitamin C for adults is 90 mg, an amount you can easily obtain by eating fruits and vegetables, or taking a supplement if necessary. One medium orange contains 70 mg of vitamin C, while 1/2 cup of cooked broccoli contains 51 mg and 1/2 cup of sweet red pepper contains 95 mg. If you actually do develop scurvy, treatment consists of large doses of vitamin C daily, given as supplements. For the first week, you take 800 to 1000 mg per day. After that, you follow up with about 400 mg per day until you completely recover. Generally, scurvy reverses itself quickly and causes no permanent damage.
References
- Bulletin of the World Health Organization: "Documenting the Evidence: The Case of Scurvy"; Iain Milne and Ian Chalmers; October 2004
- DermNet New Zealand: Scurvy
- World Health Organization: SCURVY and its Prevention and Control in Major Emergencies; Zita Weise Prinzo; 1999
- Linus Pauling Institute; Vitamin C; Jane Higdon, Ph.D.; June 2009
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