- Vitamin C is necessary for the production of collagen in the body. Collagen is an important protein used in human connective tissue. Collagen is found in the tendons, skin, eyes, cartilage, ligaments, bones and blood vessels. A lack of Vitamin C in the diet results in an inability for the body to create and maintain cartilage which directly impacts these important body tissues.
- Initial symptoms of scurvy consist of a loss of appetite, diarrhea, fever and irritability. As the illness progresses the original symptoms worsen and the individual may develop dark spots on the skin, spongy gums, bleeding of the mucus membranes including the gums, poor healing of wounds, a pale appearance and weakness. Symptoms of advanced disease progression include sunken eyes, nail loss, hemorrhaging and tooth loss.
- Scurvy can be prevented by a diet that contains vitamin C. Most balanced Western diets contain the recommended daily allowance (RDA) of 45 to 60 milligrams of vitamin C for adults. Foods high in vitamin C or a vitamin supplement must be consumed to prevent scurvy. Foods with high vitamin C content include citrus fruits, berries, tomatoes, broccoli, carrots, spinach and potatoes.
- Scurvy was a common and dangerous ailment for centuries, particularly in people at sea for long periods of time without access to fresh fruits and vegetables. Surgeon James Lind discovered a cure for scurvy, citrus fruits, and published a book on the topic in 1753. Even though this treatment was known for hundreds of years it was not until1932 that the connection between scurvy and a deficiency in vitamin C was discovered.
- Left untreated scurvy will result in death, which is extremely rare in modern countries as scurvy is easily remedied by vitamin C intake. Scurvy is typically related to malnutrition therefore the incidence of scurvy is much higher in underdeveloped countries where malnutrition is a problem. Scurvy is more common in infants because pasteurization destroys vitamin C. Modern infant formulas include vitamin C for this reason.
