Scurvy is a nutrient disorder that results from a severe deficiency of vitamin C (ascorbic acid) in the body. Vitamin C is a vital nutrient that performs a multitude of functions for our bodies, including immune system support, disease prevention, wound healing, and the synthesis of collagen (the most abundant protein) in the connective tissue. Connective tissues are necessary for structure and support in the body, including the structure of blood vessels. For adults, the recommended daily intake (RDA) for vitamin C is 90 mg for men and 75 mg for women. The daily dose rises to 85 mg during pregnancy and 120 mg during nursing. Smokers should take 35 mg more than the recommended daily allowance.

Causes of Scurvy

 

Scurvy symptoms may start to develop after a few months of not eating enough vitamin C in your diet.

The following groups are more likely than others to be in danger of not getting enough vitamin C:

 

• People eating limited food variety
  Vitamin C is found in small amounts in many different meals, but fruits and vegetables are the finest suppliers of this nutrient. So, most people should be able to reach the recommended daily allowance of vitamin C, or at least get enough to avoid scurvy, through a diversified diet.

Individuals with restricted dietary options, such as some elderly and impoverished people who cook for themselves, those who abuse drugs or alcohol (alcohol use disorder), food faddists, adults suffering from mental health issues, and sometimes even children, may not get enough vitamin C.

• People who suffer from specific chronic illnesses and malabsorption
  Some medical diseases might raise the body's requirement for vitamin C or decrease its absorption. Individuals with significant intestinal malabsorption or cachexia, as well as certain cancer patients, may be more susceptible to inadequate vitamin C intake. Patients on chronic haemodialysis for end-stage renal disease may also have low vitamin C concentrations.
  
  

• Both active and passive smokers
  Smokers have lower vitamin C levels in their bodies than non-smokers. Additionally, second-hand smoke exposure lowers vitamin C levels in the body. Non-smokers who are frequently exposed to passive smoking should make sure they consume the recommended daily allowance (RDA) of vitamin C.
• Babies given boiling or evaporated milk
  In affluent nations, the majority of babies are fed infant formula or breastmilk, both of which provide sufficient levels of vitamin C. It is not advised to provide boiling or evaporated cow's milk to infants for a variety of reasons. Because heat can degrade vitamin C and cow's milk naturally contains very little vitamin C, this approach may result in vitamin C insufficiency.

Symptoms of Scurvy

Scurvy symptoms include:

• Swollen, bleeding gums that could turn spongy and purple
• Teeth that are loose and could fall out
• Bleeding beneath the skin (haemorrhage of the skin). It appears as red or blue blotches on your skin
• Skin that bruises easily
• Unexplained tiredness and fatigue
• Irritable and agitated feeling
• Pain in joints, muscles, or aching legs
• Anemia
• Slow wound healing

 

Treatment of Scurvy

Treatment for scurvy is necessary to prevent complications. Increasing your vitamin C intake can help treat the illness effectively. A healthy diet that includes one to two times the daily recommended quantity of vitamin C is something you should strive to maintain. Including fresh fruits and vegetables in each meal is one way to do this.

Until you feel better, your doctor could also advise taking a vitamin C supplement. Up to 300 mg of supplementation can be given daily to children who have scurvy. A healthy adult can consume 500–1000 mg. Also, the doctor will address underlying medical conditions or treat chronic alcoholism responsible for causing vitamin C deficiency.

 

Prevention and Self-care Tips of Scurvy

Scurvy usually develops in people with unbalanced diet. It can be prevented by eating a healthy, well-balanced diet that includes the daily required intake of vitamin C in your diet. Fresh fruits and vegetables are the best suppliers of vitamin C.

 

If you suspect you have a mild case of scurvy, eating at least five servings of fruits and vegetables a day is the easiest way to treat the condition.

Vitamin C-rich foods include:

• Citrus fruits: lemon, kiwi, grapefruit, lime, and orange
• Other fruits: Cantaloupe, papaya, strawberries, and pineapple
• Indian Gooseberry
• Tomatoes
• Broccoli
• Potatoes
• Green leafy vegetables
• Cruciferous vegetables
• Sweet peppers

We have learned so far that scurvy is caused by a significant chronic lack of vitamin C. The symptoms of scurvy include anemia, fatigue, pain in the legs, swelling and bleeding in the gums, bruises and hemorrhages underneath the skin, and more. Fresh fruit and vegetables are the best source of vitamin C. It is a reversible condition, so consult your healthcare provider for dietary counselling or supplements containing vitamin C.

If you have any questions about vitamin C deficiency caused by scurvy, you can check with our doctors at Ask a doctor, 24x7.