Scurvy

Scurvy
Other names	Moeller's disease, Cheadle's disease, scorbutus,[1] Barlow's disease, hypoascorbemia,[1] vitamin C deficiency
Scorbutic gums, a symptom of scurvy. The triangle-shaped areas between the teeth show redness of the gums.
Specialty	Endocrinology
Symptoms	Weakness, feeling tired, changes to hair, sore arms and legs, gum disease, easy bleeding[1][2]
Causes	Lack of vitamin C[1]
Risk factors	Mental disorders, unusual eating habits, alcoholism, substance use disorder, intestinal malabsorption, dialysis,[2] voyages at sea (historic), being stuck adrift
Diagnostic method	Based on symptoms[2]
Treatment	Vitamin C supplements,[1] diet that contains fruit and vegetables (notably citrus)
Frequency	Rare (contemporary)[2]

Scurvy is a deficiency disease (state of malnutrition) resulting from a lack of vitamin C (ascorbic acid).^[1] Early symptoms of deficiency include weakness, fatigue, and sore arms and legs.^[1][2] Without treatment, decreased red blood cells, gum disease, changes to hair, and bleeding from the skin may occur.^[1][3] As scurvy worsens, there can be poor wound healing, personality changes, and finally death from infection or bleeding.^[2]

It takes at least a month of little to no vitamin C in the diet before symptoms occur.^[1][2] In modern times, scurvy occurs most commonly in people with mental disorders, unusual eating habits, alcoholism, and older people who live alone.^[2] Other risk factors include intestinal malabsorption and dialysis.^[2]

While many animals produce their vitamin C, humans, and a few others do not.^[2] 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.^[2][4][5] Diagnosis is typically based on outward appearance, X-rays, and improvement after treatment.^[2]

Treatment is with vitamin C supplements taken by mouth.^[1] Improvement often begins in a few days with complete recovery in a few weeks.^[2] Sources of vitamin C in the diet include citrus fruit and a number of vegetables, including red peppers, broccoli, and tomatoes.^[2] Cooking often decreases the residual amount of vitamin C in foods.^[2]

Scurvy is rare compared to other nutritional deficiencies.^[2] It occurs more often in the developing world in association with malnutrition.^[2] Rates among refugees are reported at 5 to 45 percent.^[6] 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.^[2][7] During the Age of Sail, it was assumed that 50 percent of the sailors would die of scurvy on a major trip.^[8]