Scurvy is caused by a prolonged deficiency of vitamin C (ascorbic acid) in the diet.
Vitamin C is essential for the body's production of collagen, a protein that provides structure and support to various tissues, including skin, blood vessels, bones, and cartilage. When the body lacks vitamin C, it cannot produce collagen effectively, leading to the breakdown of these tissues and the development of scurvy symptoms.
Dietary Deficiency and Risk Factors
While many people consume enough vitamin C through a balanced diet, certain factors can increase the risk of developing scurvy:
- Limited Fruit and Vegetable Intake: The primary source of vitamin C is fresh fruits and vegetables. Diets lacking these foods are the most common cause of scurvy.
- Restrictive Diets: Severely restrictive diets, often undertaken for weight loss or due to specific dietary restrictions, can lead to insufficient vitamin C intake.
- Malabsorption: Conditions that impair nutrient absorption in the digestive system can hinder vitamin C uptake, even with adequate dietary intake.
- Alcoholism: Excessive alcohol consumption can interfere with vitamin C absorption and utilization.
- Smoking: Smokers have lower vitamin C levels because smoking increases vitamin C oxidation and turnover.
- Certain Medical Conditions: Some medical conditions, such as kidney disease and certain cancers, can increase the risk of vitamin C deficiency.
- Infants Fed Only Cow's Milk: Cow's milk is a poor source of vitamin C, so infants fed only cow's milk without vitamin C supplementation are at risk.
Symptoms of Scurvy
The symptoms of scurvy typically develop after several months of vitamin C deficiency and can include:
- Fatigue and weakness
- Swollen and bleeding gums
- Loose teeth
- Poor wound healing
- Joint pain
- Easy bruising
- Small, pinpoint hemorrhages around hair follicles (perifollicular hemorrhages)
- Anemia
Treatment and Prevention
Scurvy is easily treated with vitamin C supplementation. Consuming a diet rich in fruits and vegetables, particularly citrus fruits, berries, peppers, and leafy greens, can prevent scurvy.
