Scurvy

Scurvy results from a severe deficiency of vitamin C, also known as ascorbic acid. The deficiency generally develops when a person's diet provides too little vitamin C over an extended period. Vitamin C is needed for the development and repair of skin, bone and other connective tissues, and it supports normal blood-vessel and gum function. When the body cannot maintain these tissues normally, symptoms can arise in several parts of the body.

Early or general symptoms may include tiredness, weakness, irritability and aches in muscles, joints or legs. As the deficiency worsens, a person may develop swollen or bleeding gums, skin bruising or small areas of bleeding, and wounds that heal poorly. Severe disease can also involve anemia and, when gum disease is advanced, loosening or loss of teeth. Symptoms vary, and no single sign by itself establishes the diagnosis.

Scurvy is relatively uncommon in populations where people can obtain a varied diet, but it remains possible when adequate vitamin C is unavailable for a prolonged period. Risk can rise with very limited food intake or diets lacking fruit and vegetables, including when illness, an eating disorder, substance dependence or other circumstances restrict eating. Babies, children and older adults with difficulty maintaining a nutritious diet may also be vulnerable. The condition reflects nutritional inadequacy rather than a contagious infection.

Scurvy is treated by correcting the vitamin C deficiency, often through suitable foods and, when a health professional recommends it, supplements. Clinical assessment is important because similar symptoms may have other causes and the circumstances behind poor nutrition may need support. A balanced diet that includes vitamin-C-containing fruits and vegetables helps prevent deficiency. With appropriate treatment, symptoms generally improve and recovery is expected.