Scurvy in the 21st Century? Growing Need for Vitamin C Awareness

Reports suggest that scurvy, a disease prevalent among sailors and fishermen centuries ago, is making a resurgence.

According to reports from the British Medical Journal (BMJ) and the Daily Mail, a man in his 50s at Charles Gardner Hospital in Australia exhibited symptoms such as red spots on his legs, blood in his urine, and anemia. Despite conducting various tests, medical staff struggled to determine the cause. As his condition worsened, he developed more bruising and severe pain. Eventually, doctors diagnosed him with scurvy linked to a vitamin C deficiency.

Although the importance of vitamin C was recognized in the late 18th century, significantly reducing scurvy cases, recent reports show the disease is returning. In the United States, the incidence of scurvy among children more than tripled from 26.7 per 100,000 between 2016 and 2020. Many of these cases were reported among children who were obese or from low-income households.

Scurvy is a disease that affects the body’s connective tissues due to a lack of vitamin C.

Vitamin C is an essential nutrient the body cannot produce alone. It must be obtained through food. It plays a vital role in synthesizing collagen, a key structural component of connective tissue.

Symptoms of scurvy usually appear about three months after a vitamin C deficiency begins. Early signs include fatigue, loss of appetite, joint pain, and prolonged bleeding.

As the condition worsens, hematomas may form from internal bleeding, the skin can thicken, and wounds may heal slowly. Since vitamin C is essential for iron absorption, prolonged deficiency can lead to iron deficiency anemia. In rare cases, scurvy can weaken bones, increasing the risk of fractures.

Treatment for scurvy involves vitamin C supplementation. With proper treatment, most people begin to improve within 24 hours, and skin and gum bleeding usually resolves within a few weeks.

Green vegetables and fruits are abundant in vitamin C. Regularly consuming broccoli, cabbage, spinach, tomatoes, and strawberries can help prevent scurvy.