Do People in the US Still Get Scurvy? The Surprising Reality

December 11, 2025 •

3 min read

In recent years, an inpatient study found that the incidence of scurvy in US children more than tripled between 2016 and 2020. While widely considered a historical disease, the surprising reality is that people in the US still get scurvy, though it is far less common than in previous centuries.

Quick Summary

Despite being rare, modern cases of scurvy occur in the US due to severe, prolonged vitamin C deficiency. Certain vulnerable populations, including those with restricted diets, malabsorptive conditions, or substance abuse issues, are at highest risk for developing the condition and its associated health problems.

Key Points

Modern Scurvy Exists: Though rare, modern cases of scurvy occur in the US due to severe vitamin C deficiency, debunking the myth that it is purely a historical disease.
Pediatric Cases are Rising: Research indicates a troubling increase in scurvy among inpatient pediatric patients in the US, with cases more than triple between 2016 and 2020.
At-Risk Groups: Vulnerable populations include children with restrictive eating patterns (especially those with autism), low-income individuals, the elderly, those with malabsorption issues, alcoholics, and people on fad diets.
Classic Symptoms Persist: Signs of modern scurvy still include bleeding gums, easy bruising, rough skin, joint pain, and poor wound healing, resulting from impaired collagen synthesis.
Treatment is Effective: Scurvy is highly treatable with vitamin C supplementation, and dietary improvements often lead to a rapid recovery.
Prevention is Key: Eating a varied diet rich in fresh fruits and vegetables is the best way to prevent scurvy, especially for at-risk individuals.

Scurvy: Not Just a Sailor's Disease

Scurvy, a disease caused by a severe and prolonged deficiency of vitamin C (ascorbic acid), has long been associated with pirates and ancient mariners who lacked access to fresh produce on long sea voyages. However, in modern-day America, it is making a quiet, albeit limited, resurgence in certain at-risk populations. While the widespread availability of fruits, vegetables, and fortified foods makes scurvy rare for the average adult, a number of factors contribute to its continued existence. A severe deficiency, defined as a long-term lack of vitamin C, can lead to serious health complications if not addressed promptly.

The Resurgence of Childhood Scurvy

Recent data indicates a rise in pediatric scurvy cases in the US. This increase is particularly notable in certain groups. Children with ASD are at higher risk due to extremely selective eating habits that limit their intake of essential nutrients like vitamin C. Children from low-income households also show a higher incidence, likely linked to food insecurity and limited access to nutritious foods. Research is ongoing into why obese children and males also appear to be at increased risk.

Modern Risk Factors for Adults

Several adult populations are also susceptible to vitamin C deficiency and scurvy. Individuals with eating disorders, those on extreme or fad diets, or people with severe food allergies face increased risk. Chronic alcoholism and drug use often lead to poor nutritional intake and severe vitamin C deficiency. Older adults, especially those living alone, can be vulnerable due to limited diets or difficulty accessing food. Smoking lowers vitamin C levels, requiring smokers to consume more to maintain adequate levels. Certain medical conditions, such as Crohn's disease, celiac disease, or post-gastric bypass surgery, can impair vitamin C absorption.

Symptoms and Diagnosis

As the deficiency worsens, symptoms related to impaired collagen production become more apparent. Key signs of scurvy include swollen, bleeding, or spongy gums that can lead to tooth loss, small red or blue spots around hair follicles (petechiae), easy bruising (ecchymosis), rough, dry skin, aching limbs and joints. Wounds may heal slowly, old scars may reopen, body hair may become coiled, and iron-deficiency anemia is commonly associated. Diagnosis is typically based on clinical signs, dietary history, and improvement seen after vitamin C treatment.

Treatment and Prevention

Scurvy is treatable by restoring vitamin C levels. Treatment usually involves oral or intravenous vitamin C supplements for a period. Dietary changes to include vitamin C-rich foods are also crucial. Prevention involves maintaining a balanced diet with plenty of fruits and vegetables.

Comparison: Historical vs. Modern Scurvy


Feature	Historical Scurvy (e.g., 18th Century Sailors)	Modern Scurvy (US)
Primary Cause	Absolute lack of fresh fruits/vegetables on long voyages due to preservation methods.	Severe, prolonged nutritional neglect in specific vulnerable populations.
Incidence	Widespread and often deadly, affecting a large percentage of crew.	Rare overall, but increasing in certain groups like children and the elderly.
Risk Factors	Long sea travel, military campaigns, famine.	Restrictive diets, eating disorders, alcoholism, malabsorption, old age, autism.
Treatment	Discovered by accident (James Lind's experiment). Relied on citrus fruits.	Targeted supplementation and dietary changes, informed by nutritional science.
Consequences	Often fatal due to unchecked progression and complications.	Treatable with quick, dramatic improvement; risk of long-term damage low if caught early.

Conclusion: A Reminder to Prioritize Nutrition

While scurvy is no longer a widespread epidemic, its continued presence in the United States, particularly among vulnerable populations, highlights the importance of adequate nutrition. The increase in cases in groups like children with restricted diets and the elderly serves as a reminder that proper nutrient intake is essential for health. A balanced diet with various fruits and vegetables is usually sufficient for most people. However, increased awareness among healthcare providers, families, and caregivers is crucial for identifying and treating scurvy in at-risk individuals. Ensuring everyone has access to the necessary nutrients is key to preventing this disease.

For information on recommended vitamin C intake, consult resources like the National Institutes of Health.

Frequently Asked Questions

No, scurvy is not just a disease of the past. While it is rare in the general US population due to widespread access to vitamin C-rich foods, isolated cases still occur, especially within vulnerable groups.

Today's at-risk groups include infants on unusual milk diets, children with severe eating restrictions (such as those with autism), the elderly with poor diets, individuals struggling with alcoholism or drug use, and those with malabsorptive medical conditions.

Early signs of scurvy are often non-specific and can include general fatigue, weakness, irritability, and joint pain. These can develop within a few months of insufficient vitamin C intake.

Diagnosis is primarily based on clinical symptoms, a patient's dietary history, and the rapid and positive response to vitamin C supplementation. A blood test can measure vitamin C levels but is often unreliable for long-term deficiency.

Processed, convenience, and canned foods often lack sufficient vitamin C, which can be destroyed by heat. A diet heavily reliant on these foods, without fresh fruits and vegetables, increases the risk of scurvy.

Scurvy is treated by increasing vitamin C intake, typically through oral supplements. In severe cases, high doses may be administered initially. Long-term management involves adopting a diet rich in fruits and vegetables.

Scurvy is preventable with a balanced diet that includes fresh fruits and vegetables, which are excellent sources of vitamin C. For those with limited access or special conditions, supplements may be recommended by a healthcare provider.