Scurvy is a disease resulting from a severe deficiency of vitamin C (ascorbic acid) in the diet.
Understanding Scurvy
Scurvy, while relatively rare in modern developed countries, was once a significant health problem, particularly for sailors on long voyages. Without adequate vitamin C intake, the body cannot properly synthesize collagen, a crucial protein for various bodily functions.
Symptoms of Scurvy
The lack of vitamin C manifests in a variety of symptoms, including:
- General Weakness and Fatigue: A common early sign of vitamin C deficiency.
- Anemia: Reduced red blood cell count, contributing to fatigue and weakness.
- Gum Disease (Gingivitis): Gums become swollen, spongy, and bleed easily. Teeth may loosen.
- Poor Wound Healing: Wounds take significantly longer to heal due to impaired collagen synthesis.
- Skin Hemorrhages: Small, pinpoint-sized bleeds under the skin (petechiae) or larger bruises (ecchymoses) can occur easily.
- Joint Pain: Aching and stiffness in the joints.
- Corkscrew Hairs: Hairs become coiled and brittle.
Causes and Risk Factors
The primary cause of scurvy is insufficient dietary intake of vitamin C. Risk factors include:
- Dietary Restrictions: Diets lacking fresh fruits and vegetables.
- Malnutrition: Overall poor nutrition due to various factors.
- Alcoholism: Alcohol can interfere with vitamin C absorption.
- Certain Medical Conditions: Some conditions can impair vitamin C absorption or utilization.
- Infants Fed Only Evaporated or Boiled Milk: These processes can destroy vitamin C.
Treatment and Prevention
Scurvy is easily treated with vitamin C supplementation. Symptoms typically improve rapidly with adequate vitamin C intake. Prevention involves consuming a diet rich in vitamin C, which is abundant in fruits and vegetables such as:
- Citrus fruits (oranges, lemons, grapefruits)
- Berries (strawberries, blueberries)
- Tomatoes
- Peppers
- Broccoli
- Potatoes (especially with skin)
By ensuring adequate vitamin C intake, scurvy can be effectively prevented.
