Scurvy

Scurvy or scorbutus is a deficiency disease (state of malnutrition) resulting from a lack of vitamin C (ascorbic acid). Early symptoms of deficiency include weakness, fatigue, and sore arms and legs. Without treatment, decreased red blood cells, gum disease, changes to hair, and bleeding from the skin may occur. As scurvy worsens, there can be poor wound healing, personality changes, and finally death from infection or bleeding. It takes at least a month of little to no vitamin C in the diet before symptoms occur. In modern times, scurvy occurs most commonly in neglected children, people with mental disorders, unusual eating habits such as ARFID, alcoholism, and older people who live alone. Other risk factors include intestinal malabsorption and dialysis. While almost all animals, plants, and other life forms produce their vitamin C, humans and a few others do not. Vitamin C, an antioxidant, is required to make the building blocks for collagen, carnitine, and catecholamines, and assists the intestines in the absorption of iron from foods. Diagnosis is typically based on outward appearance, X-rays, and improvement after treatment. Treatment is with vitamin C supplements taken by mouth, or intravenously for optimal resolution. Improvement often begins in a few days with complete recovery in a few weeks. Sources of vitamin C in the diet include raw citrus fruit and several raw vegetables, including red peppers, broccoli, and tomatoes. Cooking often decreases the residual amount of vitamin C in foods. Scurvy is rare compared to other nutritional deficiencies. It occurs more often in the developing world in association with malnutrition. Rates among refugees are reported at 5 to 45 percent. Scurvy was described as early as the time of ancient Egypt, and historically it was a limiting factor in long-distance sea travel, often killing large numbers of people. During the later...