Scurvy
A vitamin C deficiency disease historically fatal on long sea voyages.
Scurvy, also known as scorbutus, is a deficiency disease resulting from a lack of vitamin C (ascorbic acid). It has been described as early as ancient Egypt and historically was a limiting factor in long-distance sea travel, often killing large numbers of people. In modern times, scurvy occurs most commonly in neglected children, people with mental disorders, unusual eating habits, alcoholism, and older people who live alone.
- field
- Nutritional deficiency disease
- known_for
- Caused by lack of vitamin C; historically deadly on long sea voyages
- symptoms
- Weakness, fatigue, gum disease, bleeding from skin, poor wound healing, death
- treatment
- Vitamin C supplements (oral or intravenous); improvement in days, recovery in weeks
- prevention
- Uncooked vitamin C-rich foods such as citrus fruit, red peppers, broccoli, tomatoes
Lore & Background
Scurvy is caused by a deficiency of dietary vitamin C, as the human liver cannot synthesize it. Early symptoms include malaise and lethargy; after one to three months, shortness of breath, bone pain, and skin changes occur. Without treatment, it leads to gum disease, loose teeth, poor wound healing, emotional changes, and eventually death from infection or bleeding. Diagnosis is based on physical signs, X-rays, and improvement after treatment. Treatment with vitamin C supplements often shows improvement in a few days, with complete recovery in a few weeks.
Reader's Guide
Scurvy is rare compared to other nutritional deficiencies but occurs more often in the developing world with malnutrition, with rates among refugees reported at 5 to 45 percent. Historically, during the later Age of Sail, it was assumed that 50 percent of sailors would die of scurvy on a major voyage of exploration due to lack of fruit and vegetables. The disease has been repeatedly forgotten and rediscovered into the early 20th century. Modern outbreaks have been recorded in Afghanistan following the most intense phase of the war. Prevention requires as little as 10 mg of vitamin C per day from uncooked sources such as citrus fruits, strawberries, and bell peppers. Untreated scurvy is invariably fatal.
Did You Know?
- It takes at least a month of little to no vitamin C in the diet before symptoms occur.
- Scurvy was described as early as ancient Egypt and historically killed large numbers of sailors on long voyages.
- Treatment with vitamin C supplements often shows improvement in a few days, with complete recovery in a few weeks.
- Uncooked fresh meat from animals, notably liver, contains enough vitamin C to prevent scurvy.
Frequently Asked Questions
What is Scurvy?
Scurvy, also called scorbutus, is a nutritional deficiency disease that develops when the body is deprived of vitamin C (ascorbic acid) over a sustained period. It has been documented since ancient Egypt and became one of the most feared ailments of the age of exploration.
What causes Scurvy?
The condition arises from a prolonged absence of ascorbic acid in the diet, meaning the body cannot produce the collagen needed for tissue integrity. In the modern era it most often appears in people with severe dietary restrictions, alcoholism, mental health conditions, or isolated elderly individuals.
What are Scurvy's symptoms?
Affected individuals typically develop progressive weakness, fatigue, gum deterioration, unexplained skin bleeding, and wounds that refuse to heal. Without intervention the disease can progress to death.
How is Scurvy treated?
The remedy is restoring vitamin C through oral supplements or intravenous administration. Patients generally notice improvement within a few days and achieve full recovery over a matter of weeks.
Why was Scurvy historically significant?
It decimated crews on long ocean voyages and effectively limited how far and how long sailors could travel from port. The eventual solution—stocking uncooked vitamin C-rich foods such as citrus fruit, red peppers, broccoli, and tomatoes—transformed naval logistics and made sustained sea exploration viable.
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