Nutrition

Scurvy: Causes, Symptoms & Treatment

May 15, 2023

Scurvy is one of the oldest documented diseases in human history and a dietary disorder that severely affects humans. Scurvy observations first appeared 3500 years ago in Egyptian medical scrolls¹. A lack of the essential nutritional element ascorbic acid, or vitamin C, causes scurvy. Due to its medication, prevention and, ultimately, cure of the disease make it now uncommon. This article summarizes scurvy, its causes, symptoms, and treatment options.

What is Scurvy?

Scurvy is a chronic or acute disease caused by a high Vitamin C deficiency (ascorbic acid). The name of the disease derives from the Latin word scorbutus, which implies rupture or lacerate. The body needs vitamin C to make collagen, an essential nutrient.

This protein is crucial in forming connective tissues like skin, blood vessels, bones, and cartilage. Without sufficient vitamin C, collagen synthesis is impaired, leading to the characteristic symptoms of scurvy ².

What are the Symptoms of Scurvy?

Scurvy is a disease caused by a deficiency of vitamin C in the diet, which leads to or shows several symptoms. Here are the most common symptoms of scurvy:

Anemia
Gums that are swollen, bleeding, and may even turn purple and spongy
Teeth that are loose and could fall out
Having internal bleeding (skin hemorrhages). A “scurvy rash” that appears as red or blue dots on your skin is possible
Scaly, rough skin
Swollen legs
Opening of new, non-healing wounds as well as already healed ones
Hair that coils up like a corkscrew is dry and brittle ³.

Scurvy Symptoms in Babies & Children may include:

It can affect people of all ages, including babies and children. Knowing the symptoms of scurvy in babies and children is crucial. If neglected, it can result in serious problems. Some of the common symptoms of scurvy include:

Irritability
When they move, it hurts weakness and irritability
Poor wound healing
Bone pain
Swollen and bleeding gums
Dry mouth
Tooth loss in severe cases
Reduced bone formation
Swollen limbs that bruise easily
No appetite
Not gaining weight
Anemia ⁴.

What are the Causes of Scurvy?

Scurvy was once thought only to affect older people, people experiencing poverty, and people without homes. Furthermore, it is well recognized that several disease groups (including those related to renal, neurological, psychiatric, and malabsorptive conditions) increase the risk of developing an ascorbic acid deficiency.
A severe vitamin C deficiency can cause scurvy in a diet for at least three months. Consuming insufficient fresh fruits and vegetables is one cause of this deficiency. Additionally, some of the food’s vitamin C is destroyed during cooking. Our body needs more vitamin C when certain situations are present ⁵.

Who is at Risk?

Anyone with the following conditions would be at risk for having vitamin C deficiency:

Being a child or 65 years of age or older
Consuming alcohol every day
Taking illegal drugs
Breastfeeding
Pregnancy
Adhering to a rigid or prescribed diet
Having an eating problem or psychiatric disease that involves a dread of food
Having digestive or metabolic disorders
Neurological conditions
Forms of inflammatory bowel disease (IBD) or living with irritable bowel syndromes (IBS), such as Crohn’s disease or ulcerative colitis
Harboring immunological disorders
Being around people who almost exclusively consume foods that cause chronic diarrhea
Dehydration
Disabilities
Smoking
Chemotherapy
Radiation therapy
Kidney failure and dialysis ⁶.

How is Scurvy Diagnosed and Treated?

Diagnosis of scurvy is typically based on clinical symptoms, dietary history, and blood tests to measure vitamin C levels.

Blood sample for vitamin C (ascorbic acid) for the diagnosis of vitamin C deficiency

Increasing vitamin C levels is typically an effective treatment for scurvy. It can be easily treated in mild cases by eating foods high in vitamin C. The “five servings of fruits and vegetables per day” rule will help people acquire the appropriate amount of vitamin C daily, treat mild instances, and stop new cases. However, more severe cases may need supplementary vitamin C, and supplementation might also improve recovery ⁷.

Does Food Help Treat Scurvy?

Yes, certain foods can help treat scurvy, which is a condition caused by a deficiency in vitamin C. Vitamin C is necessary for the synthesis of collagen, which is an important structural component of connective tissue throughout the body. Without adequate vitamin C, the body cannot produce collagen, and this can lead to symptoms of scurvy, including weakness, fatigue, gum disease, and skin rash. Foods high in vitamin C can help treat scurvy, like fresh fruits and vegetables.

What are the Sources of Vitamin C?

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that cannot be produced by the human body and must be obtained from diet or supplements. Some common sources of vitamin C include:

Sources of Vitamin C

Citrus fruits, such as oranges, grapefruits, lemons, limes, berries, strawberries, raspberries, blackberries, blueberries, kiwi, papaya, pineapple, mango tomatoes, bell peppers, and chili peppers, kale, spinach, broccoli, cauliflower, brussels sprouts, melons, orange juice, and grapefruit juice. And supplements in the form of tablets, capsules, or powders.
It’s important to note that cooking or processing foods can reduce their vitamin C content. So it’s best to eat raw or lightly cooked vitamin C-rich foods to obtain the maximum benefit.

Can Scurvy Cause Death?

Yes, scurvy can be fatal if left untreated. While it is rare in developed countries, it is important to note that treatment with vitamin C supplements and nutritional changes in food can result in a full recovery. Additionally, incorporating healthy habits such as exercise and reducing stress levels can aid recovery. Furthermore, early detection of the condition can significantly increase the chances of successful treatment.

Conclusion

Scurvy is a disease that can be treated and avoided, highlighting the value of a healthy diet and an appropriate intake of nutrients like vitamin C. It can be effectively prevented and managed with the help of awareness of the risk factors and early detection through clinical evaluation and blood tests.

Refrences

1
Magiorkinis, E., Beloukas, A., & Diamantis, A. (2011). Scurvy: past, present, and future. European Journal of internal medicine, 22(2), 147-152.
2
Dresen, E., Lee, Z., Hill, A., Notz, Q., Patel, J. J., & Stoppe, C. (2022). History of scurvy and use of vitamin C in critical illness: A narrative review. Nutrition in Clinical Practice.
3
Dresen, E., Lee, Z., Hill, A., Notz, Q., Patel, J. J., & Stoppe, C. (2022). History of scurvy and use of vitamin C in critical illness: A narrative review. Nutrition in Clinical Practice.
4
MR, S. B., Yo, M. S. S., & Rentinck, M. E. (2023). Scurvy still occurs. Nederlands Tijdschrift Voor Geneeskunde, 167, D6906-D6906.
5
Rani, L., Sharma, N., Singh, S., & Grewal, A. S. (2019). Therapeutic Potential of Vitamin C: An Overview of Various Biological Activities. INTERNATIONAL JOURNAL of PHARMACEUTICAL QUALITY ASSURANCE, 10(04), 605–612.
6
Rani, L., Sharma, N., Singh, S., & Grewal, A. S. (2019). Therapeutic Potential of Vitamin C: An Overview of Various Biological Activities. INTERNATIONAL JOURNAL of PHARMACEUTICAL QUALITY ASSURANCE, 10(04), 605–612.
7
Trapani, S., Rubino, C., Indolfi, G., & Lionetti, P. (2022). A Narrative Review on Pediatric Scurvy: The Last Twenty Years. Nutrients, 14(3), 684.

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