Can You Get Scurvy From Not Eating? Understanding the Dangers of Severe Nutritional Deficiency

November 2, 2025 •

4 min read

Historically, scurvy was a grave concern for sailors on long sea voyages without access to fresh produce, but it still poses a modern-day risk for individuals with severely restricted diets. So, can you get scurvy from not eating? While the condition isn't caused by a single missed meal, it can develop after just one to three months of a diet critically low in vitamin C, a situation common in extreme forms of dietary restriction or malnutrition.

Quick Summary

Scurvy is caused by a severe, long-term deficiency of vitamin C, not short-term fasting. It results from a diet lacking fresh fruits and vegetables and impairs collagen production, leading to symptoms like bleeding gums and poor wound healing. The condition is preventable by consuming a balanced diet or taking supplements.

Key Points

Scurvy is a Vitamin C Deficiency, not starvation: The primary cause of scurvy is a prolonged, severe lack of vitamin C, typically over 1 to 3 months, not a short-term period of not eating.
Malnutrition is a major risk factor: Individuals with eating disorders, chronic alcoholism, or severely restricted diets are most at risk of developing scurvy due to inadequate nutrient intake.
Vitamin C is crucial for collagen: The deficiency damages connective tissues throughout the body, leading to symptoms like bleeding gums and poor wound healing because of impaired collagen synthesis.
Symptoms progress from fatigue to severe bleeding: Early signs include weakness and joint pain, which can advance to bleeding gums, easy bruising, and corkscrew-shaped hairs in severe cases.
Prevention and treatment are straightforward: Scurvy can be prevented by consuming a balanced diet rich in fresh fruits and vegetables and treated effectively with vitamin C supplements.
Cooking affects vitamin C content: As vitamin C is sensitive to heat, consuming fresh, raw produce is the best way to maximize intake. Steaming or microwaving is preferable to boiling.

The Essential Role of Vitamin C

To understand why a lack of food can lead to scurvy, it's necessary to appreciate the critical role of vitamin C, or ascorbic acid, in the body. Unlike most animals, humans cannot produce their own vitamin C and must obtain it through their diet. The nutrient is vital for several physiological functions, most importantly the synthesis of collagen. Collagen is the primary protein building block for connective tissues throughout the body, including skin, blood vessels, bones, and gums. A severe deficiency causes these tissues to break down, leading to the debilitating symptoms of scurvy.

The Real Connection Between Fasting, Malnutrition, and Scurvy

Scurvy isn't a direct result of short-term fasting, but it can arise from prolonged periods of not eating or a severely restrictive diet that eliminates sources of vitamin C. The body stores some vitamin C, but these reserves are limited and can be depleted in a matter of months without a steady dietary intake.

Who is at risk?

While rare in developed nations with widespread access to fresh produce, specific populations remain vulnerable to scurvy. These include:

Individuals with eating disorders: Anorexia or other disorders can lead to extremely limited food consumption and malnutrition.
Individuals with restrictive diets: This includes highly selective eaters or those with food allergies who eliminate many common food groups, including fruits and vegetables.
Those with drug or alcohol dependency: Long-term substance abuse can severely impact appetite and lead to poor dietary choices.
Infants on unfortified diets: Babies fed evaporated or boiled milk without a vitamin C supplement are at risk.
The elderly: Social isolation or financial limitations can lead to inadequate nutrition.
Patients with malabsorption issues: Conditions like inflammatory bowel disease or certain bariatric surgeries can prevent proper vitamin C absorption.

Recognizing the Signs of Scurvy

Scurvy symptoms progress in stages, often beginning with non-specific signs before becoming more severe.

Early Symptoms (1–3 months of deficiency):

General weakness, fatigue, and malaise
Irritability and lethargy
Joint and muscle pain

Advanced Symptoms (after 3 months):

Swollen, spongy, and bleeding gums
Easy bruising and bleeding under the skin (skin hemorrhages)
Rough, scaly skin
Poor wound healing, and older wounds may reopen
Anemia
Corkscrew-shaped hairs
Loosened teeth that may fall out
In infants, pain and irritability can lead to a characteristic 'frog-leg' posture

Comparison: Severe Deficiency vs. Balanced Nutrition


Feature	Severe Vitamin C Deficiency (High Scurvy Risk)	Balanced, Vitamin C-Rich Nutrition (Low Scurvy Risk)
Dietary Pattern	Restricted, limited variety; may involve long-term skipping of fresh produce	Diverse diet with a wide range of fruits and vegetables
Collagen Synthesis	Impaired, leading to weak connective tissue and fragile blood vessels	Normal and robust, supporting healthy skin, gums, and bones
Energy Levels	Marked fatigue, lethargy, and general weakness	Stable energy levels, supporting overall well-being
Symptoms	Bleeding gums, easy bruising, poor wound healing, joint pain	Healthy gums, normal bruising response, efficient healing

Treatment and Prevention

The treatment for scurvy is straightforward and highly effective, consisting of vitamin C supplementation and dietary changes. Symptoms often begin to resolve within 24-48 hours of starting treatment, though full recovery may take a few weeks.

How to prevent scurvy

Prevention is simple and relies on consistent intake of vitamin C. The recommended daily allowance (RDA) for vitamin C varies by age and sex, but it is easily met through a balanced diet rich in fruits and vegetables.

Prioritize fresh fruits and vegetables: Since vitamin C can be destroyed by heat, fresh and raw produce offers the highest vitamin content. Citrus fruits, berries, peppers, broccoli, tomatoes, and potatoes are excellent sources.
Consider steaming over boiling: Cooking methods like steaming or microwaving help preserve more vitamin C compared to boiling.
Include a variety of sources: Consuming a diverse diet ensures a broad spectrum of nutrients and reduces the risk of deficiency.
Use supplements if necessary: For individuals who struggle to meet their vitamin C needs through diet alone due to allergies, medical conditions, or dietary restrictions, supplements are a safe and effective way to prevent scurvy.

Conclusion

While the prospect of scurvy might seem like a historical footnote, it remains a real health risk linked to severe malnutrition and restrictive eating habits. The core issue is not simply 'not eating' but a prolonged and severe deficit of vitamin C, an essential nutrient the human body cannot produce. By understanding the causes, recognizing the symptoms, and prioritizing a balanced diet rich in fresh produce, scurvy is a condition that is entirely preventable and treatable.

For more in-depth information on vitamin C deficiency, refer to the StatPearls article on the NCBI Bookshelf.

Frequently Asked Questions

Symptoms of scurvy generally appear after at least one to three months of severely low or absent vitamin C intake. The body uses its limited stores before symptoms become apparent.

Yes, eating disorders like anorexia can put an individual at high risk for scurvy because they often involve severely restricted food intake, leading to a critical deficiency of vitamin C and other vital nutrients.

Scurvy can be prevented by eating a variety of fruits and vegetables rich in vitamin C. Good sources include citrus fruits, berries, peppers, broccoli, tomatoes, and potatoes.

Yes, other risk factors include alcoholism, drug dependency, certain gastrointestinal diseases, and medical treatments like chemotherapy that can impair nutrient absorption or impact diet.

Yes, vitamin C supplements are a very effective way to both treat and prevent scurvy, especially for individuals with restricted diets or malabsorption issues.

If left untreated, scurvy can lead to life-threatening complications, including severe bleeding, neuropathy, jaundice, fever, convulsions, and even death.

No, a well-planned vegan or vegetarian diet is typically rich in vitamin C from fruits and vegetables. The risk only arises from a severely limited diet, such as one with insufficient produce or reliance on processed foods.